Instituto de Ciencia y Tecnología de Alimentos y Nutrición -ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2023

  1. Development of a Ready-to-Eat Fish Product Enriched with Fish Oil Entrapped in a κ-Carrageenan Egg White Fish Protein Hydrolysate Dry Powder

    Foods, Vol. 12, Núm. 11

2022

  1. The role of the drying method on fish oil entrapment in a fish muscle protein ̶ κ-carrageenan ̶ fish protein hydrolysate wall matrix and the properties of colloidal dispersions

    Food Hydrocolloids, Vol. 131

2021

  1. Physicochemical, antioxidant, and anti-inflammatory properties of rapeseed lecithin liposomes loading a chia (Salvia hispanica l.) seed extract

    Antioxidants, Vol. 10, Núm. 5