Publicacións nas que colabora con LORENZO MIGUEL PASTRANA CASTRO (93)

2022

  1. Nano and Microengineered Structures for Enhanced Stability and Controlled Release of Bioactive Compounds

    Food Engineering Series (Springer), pp. 25-67

2021

  1. Biofunctionality assessment of α-lactalbumin nanotubes

    Food Hydrocolloids, Vol. 117

2020

  1. Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes

    Gels, Vol. 6, Núm. 2, pp. 1-14

  2. Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 1, pp. 218-224

2019

  1. Omega-3 and Polyunsaturated Fatty Acids-Enriched Hamburgers Using Sterol-Based Oleogels

    European Journal of Lipid Science and Technology, Vol. 121, Núm. 11

  2. One-step chromatographic method to purify α-lactalbumin from whey for nanotube synthesis purposes

    Food Chemistry, Vol. 275, pp. 480-488

  3. Strategy towards replacing pork backfat with a linseed oleogel in Frankfurter sausages and its evaluation on physicochemical, nutritional, and sensory characteristics

    Foods, Vol. 8, Núm. 9

2018

  1. Changes of the shelf life of candelilla wax/tarbush bioactive based-nanocoated apples at industrial level conditions

    Scientia Horticulturae, Vol. 231, pp. 43-48

2017

  1. Creating functional nanostructures: Encapsulation of caffeine into α-lactalbumin nanotubes

    Innovative Food Science and Emerging Technologies, Vol. 40, pp. 10-17

  2. Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

    Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 7, pp. 1377-1393

  3. Evaluation of antimicrobial effectiveness of pimaricin-loaded thermosensitive nanohydrogel coating on Arzúa-Ulloa DOP cheeses

    Food Control, Vol. 73, pp. 1095-1104

  4. Functional Foods

    Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry (Elsevier Inc.), pp. 165-200

  5. Nanocoating with extract of tarbush to retard Fuji apples senescence

    Postharvest Biology and Technology, Vol. 134, pp. 67-75

2016

  1. Experimental protocol for the recovery and evaluation of bioactive compounds of tarbush against postharvest fruit fungi

    Food Chemistry, Vol. 198, pp. 62-67

  2. Pediocin SA-1: A selective bacteriocin for controlling Listeria monocytogenes in maize silages

    Journal of Dairy Science, Vol. 99, Núm. 10, pp. 8070-8080

  3. Production and characterization of a novel distilled alcoholic beverage produced from blueberry (Vaccinium corymbosum L.)

    Fruits, Vol. 71, Núm. 4, pp. 215-220

  4. Smart Nanohydrogels for Controlled Release of Food Preservatives

    Antimicrobial Food Packaging (Elsevier Inc.), pp. 349-362

  5. Structural and thermo-rheological analysis of solutions and gels of a β-lactoglobulin fraction isolated from bovine whey

    Food Chemistry, Vol. 198, pp. 45-53

2015

  1. Evaluation of Antimicrobial Effectiveness of Pimaricin-Loaded Thermosensitive Nanohydrogels in Grape Juice

    Food and Bioprocess Technology, Vol. 8, Núm. 7, pp. 1583-1592

  2. Functional Characterisation and Antimicrobial Efficiency Assessment of Smart Nanohydrogels Containing Natamycin Incorporated into Polysaccharide-Based Films

    Food and Bioprocess Technology, Vol. 8, Núm. 7, pp. 1430-1441