Publicaciones en las que colabora con ANA MARÍA HERRERO HERRANZ (6)

2013

  1. Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

    Food Hydrocolloids, Vol. 30, Núm. 1, pp. 351-357

  2. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

    Food Chemistry, Vol. 141, Núm. 1, pp. 338-346

2011

  1. Productos cárnicos funcionales: resumen actividades 2008

    Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 285

2010

  1. Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

    Food Research International, Vol. 43, Núm. 8, pp. 2068-2076

2005

  1. Ultrastructural changes and structure and mobility of myowater in frozen-stored hake (Merluccius merluccius L.) muscle: Relationship with functionality and texture

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 7, pp. 2558-2566

2002

  1. Structural properties of aggregates from frozen stored hake muscle proteins

    Journal of Food Science, Vol. 67, Núm. 8, pp. 2827-2832