MARÍA TERESA
DÍAZ DÍAZ CHIRÓN
Profesora ayudante doctora
![Foto de MARÍA TERESA](/img/nophoto.png)
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Universidade de Vigo
Vigo, EspañaPublicacions en col·laboració amb investigadors/es de Universidade de Vigo (5)
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
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