Publicaciones en las que colabora con MARÍA BEATRIZ HERRANZ HERNÁNDEZ (8)

2017

  1. Structural and rheological properties of weakly deacetylated glucomannan gels after high-pressure treatment

    International Journal of Food Properties, Vol. 20, pp. 2034-2042

2016

  1. Different additives to enhance the gelation of surimi gel with reduced sodium content

    Food Chemistry, Vol. 196, pp. 791-799

  2. Effect of high pressure treatment on the structural, mechanical and rheological properties of glucomannan gels

    Food Hydrocolloids, Vol. 60, pp. 437-444

  3. New Alternatives in Seafood Restructured Products

    Critical Reviews in Food Science and Nutrition, Vol. 56, Núm. 2, pp. 237-248

2015

  1. Effect of high pressure on reduced sodium chloride surimi gels

    Food Hydrocolloids, Vol. 51, pp. 176-187

  2. 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

2014

  1. Effect of High Pressure and/or Temperature over Gelation of Isolated Hake Myofibrils

    Food and Bioprocess Technology, Vol. 7, Núm. 11, pp. 3197-3207

2013

  1. 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