Publicacións en colaboración con investigadores/as de University of Nebraska–Lincoln (4)

2024

  1. Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 20, pp. 7045-7066

  2. Research advance on AGEs generation, detection, influencing factors and inhibition mechanism in bakery products processing

    Food Bioscience, Vol. 57

2023

  1. Nutritional value, phytochemistry, health benefits, and potential food applications of Pouteria campechiana (Kunth) Baehni: A comprehensive review

    Journal of Functional Foods, Vol. 103

  2. Structural, rheological, and gelling characteristics of starch-based materials in context to 3D food printing applications in precision nutrition

    Comprehensive Reviews in Food Science and Food Safety, Vol. 22, Núm. 6, pp. 4217-4241