Publicacións nas que colabora con Laura Campo Deaño (13)

2023

  1. Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)

    Food Hydrocolloids, Vol. 142

2020

  1. Microstructure, Rheology, and Composition of a Spanish Cheese

    Springer Proceedings in Materials (Springer Nature), pp. 54-58

2019

  1. Effect of storage time on microstructure, viscoelastic and biochemical parameters of Afuega'l Pitu cheese (PDO): Atroncau Blancu and Roxu varieties

    LWT, Vol. 116

2011

  1. Erratum: Influence of the starch content in the viscoelastic properties of surimi gels (Journal of Food Engineering (2008) 84 (140-147))

    Journal of Food Engineering

  2. Gelation process in two different squid (Dosidicus gigas) surimis throughout frozen storage as affected by several cryoprotectants: Thermal, mechanical and dynamic rheological properties

    Journal of Food Engineering, Vol. 107, Núm. 1, pp. 107-116

2010

  1. Effect of several cryoprotectants on the physicochemical and rheological properties of suwari gels from frozen squid surimi made by two methods

    Journal of Food Engineering, Vol. 97, Núm. 4, pp. 457-464

2009

  1. Rheological study of giant squid surimi (Dosidicus gigas) made by two methods with different cryoprotectants added

    Journal of Food Engineering, Vol. 94, Núm. 1, pp. 26-33

  2. The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi

    Food Hydrocolloids, Vol. 23, Núm. 7, pp. 1641-1646

2008

  1. Alkali and acid solubilization effects on rheological properties of horse mackerel muscle proteins

    AIP Conference Proceedings

  2. Effect of frozen storage on the gel-forming ability of surimi treated by acid and alkaline solubilization

    AIP Conference Proceedings

  3. Influence of the starch content in the viscoelastic properties of surimi gels

    Journal of Food Engineering, Vol. 84, Núm. 1, pp. 140-147

  4. Reometría dinámica aplicada al estudio de surimis elaborados por métodos distintos y con diversos ingredientes. Importancia de la conservación en estado congelado

    Reometría dinámica aplicada al estudio de surimis elaborados por métodos distintos y con diversos ingredientes. Importancia de la conservación en estado congelado

2006

  1. Análisis de la influencia de la concentración de albúmina en la viscoelasticidad de geles de surimi

    La investigación del Grupo Especializado de Termodinámica de las Reales Sociedades Españolas de Física y de Química: Volumen 3. Año 2006 (Real Sociedad Española de Física), pp. 33-40