Publicacións en colaboración con investigadores/as de University of Reading (9)

2023

  1. Whey–pectin microcapsules improve the stability of grape marc phenolics during digestion

    Journal of Food Science, Vol. 88, Núm. 12, pp. 4892-4906

2022

  1. Analysis of the main source regions of moisture transport events with the new ESA CCI/CM-SAF total column water vapour climate data record (v2)

    Quarterly Journal of the Royal Meteorological Society, Vol. 148, Núm. 748, pp. 3272-3286

  2. Recent Technological Advances in Phenolic Compounds Recovery and Applications: Source of Nutraceuticals for the Management of Diabetes

    Applied Sciences (Switzerland), Vol. 12, Núm. 18

2020

  1. 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

2017

  1. Basic Biochemistry

    Current Developments in Biotechnology and Bioengineering: Foundations of Biotechnology and Bioengineering (Elsevier Inc.), pp. 33-58

  2. Characterisation of β-lactoglobulin nanoparticles and their binding to caffeine

    Food Hydrocolloids, Vol. 71, pp. 85-93

  3. Enhancement and inhibition effects on the corneal permeability of timolol maleate: Polymers, cyclodextrins and chelating agents

    International Journal of Pharmaceutics, Vol. 529, Núm. 1-2, pp. 168-177

2011

  1. Effects of caffeic acid and bovine serum albumin in reducing the rate of development of rancidity in oil-in-water and water-in-oil emulsions

    Food Chemistry, Vol. 129, Núm. 4, pp. 1652-1659

  2. Purified phenolics from hydrothermal treatments of biomass: Ability to protect sunflower bulk oil and model food emulsions from oxidation

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 17, pp. 9158-9165