Publicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (5)

2022

  1. 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

2020

  1. Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

    Food Hydrocolloids, Vol. 107

  2. 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

  3. Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

    Food Hydrocolloids, Vol. 99

  4. Gelation of commercial pea protein isolate: Effect of microbitransglutaminase and thermal processing

    Food Science and Technology, Vol. 40, Núm. 4, pp. 800-809