Tecnología de alimentos de origen animal
TECNOLALIMA
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Universidade de Vigo
Vigo, EspañaPublications in collaboration with researchers from Universidade de Vigo (22)
2022
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Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate
Plant Foods for Human Nutrition, Vol. 77, Núm. 1, pp. 141-149
2021
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Effect of frozen storage on the viscoelastic properties of mixed legume-surimi gels
LWT, Vol. 145
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Effect of microbial transglutaminase on the production of fish myofibrillar and vegetable protein-based products
Value-Addition in Food Products and Processing Through Enzyme Technology (Elsevier), pp. 427-436
2020
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Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates
Food Hydrocolloids, Vol. 107
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Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates
Plant Foods for Human Nutrition, Vol. 75, Núm. 4, pp. 642-650
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Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties
Food Hydrocolloids, Vol. 99
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Gelation of commercial pea protein isolate: Effect of microbitransglutaminase and thermal processing
Food Science and Technology, Vol. 40, Núm. 4, pp. 800-809
2019
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Development of bioprocesses for the integral valorisation of fish discards
Biochemical Engineering Journal, Vol. 144, pp. 198-208
2017
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Comparative study of pH and high pressure treatment on the viscoelastic properties of glucomannan gels after long-term frozen storage
Food Hydrocolloids, Vol. 72, pp. 346-349
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Effect of long-term frozen storage on the rheological properties of pressurized glucomannan gels
Food Hydrocolloids, Vol. 67, pp. 224-228
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Structural and rheological properties of weakly deacetylated glucomannan gels after high-pressure treatment
International Journal of Food Properties, Vol. 20, pp. 2034-2042
2016
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Effect of high pressure treatment on the structural, mechanical and rheological properties of glucomannan gels
Food Hydrocolloids, Vol. 60, pp. 437-444
2015
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High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: Effect on physicochemical and rheological properties of gels
Food Hydrocolloids, Vol. 48, pp. 127-134
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Pasteurization and chilled storage of restructured fish muscle products based on glucomannan gelation
Food Hydrocolloids, Vol. 43, pp. 418-426
2014
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Effect of High Pressure and/or Temperature over Gelation of Isolated Hake Myofibrils
Food and Bioprocess Technology, Vol. 7, Núm. 11, pp. 3197-3207
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Effect of deacetylation on the glucomannan gelation process for making restructured seafood products
Food Hydrocolloids, Vol. 35, pp. 59-68
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Effect of freezing and frozen storage on restructured FISH prototypes made withglucomannan and FISH mince
Food Hydrocolloids, Vol. 41, pp. 233-240
2013
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Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi
Innovative Food Science and Emerging Technologies, Vol. 20, pp. 24-33
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Influence of alkali and temperature on glucomannan gels at high concentration
LWT - Food Science and Technology, Vol. 51, Núm. 2, pp. 500-506
2012
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Effect of alkalis on konjac glucomannan gels for use as potential gelling agents in restructured seafood products
Food Hydrocolloids, Vol. 27, Núm. 1, pp. 145-153