Publications in collaboration with researchers from International Iberian Nanotechnology Laboratory (23)

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

  2. Effect of flourensia cernua bioactive compounds on stability of an oil-in-water (O/w) emulsion

    Biointerface Research in Applied Chemistry, Vol. 11, Núm. 6, pp. 13997-14006

  3. Optimisation of bovine β-lactoglobulin hydrolysis using cardosins from dried flowers of Cynara cardunculus

    Food Chemistry, Vol. 345

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

  3. Hydrolysis of whey protein as a useful approach to obtain bioactive peptides and a β-Lg fraction with different biotechnological applications

    Food Hydrocolloids, Vol. 109

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. An overview on Extremophilic esterases

    Extremophilic Enzymatic Processing of Lignocellulosic Feedstocks to Bioenergy (Springer International Publishing), pp. 181-204

  2. Challenges in relating concentrations of aromas and tastes with flavor features of foods

    Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 10, pp. 2112-2127

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

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

  4. Dietary exposure and neurotoxicity of the environmental free and bound toxin β-N-methylamino-L-alanine

    Food Research International, Vol. 100, pp. 1-13

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

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

  6. Functional Foods

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

  7. Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates

    Food Chemistry, Vol. 219, pp. 169-178

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

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

2016

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

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