Publicaciones en las que colabora con Antonio Javier Borderías Juarez (19)

2017

  1. Effect of long-term frozen storage on the rheological properties of pressurized glucomannan gels

    Food Hydrocolloids, Vol. 67, pp. 224-228

  2. 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

  4. P-TII.1_16 Comparación entre el efecto químico y mecánico en la estructura de gel de dispersiones acuosas de glucomanano

    Avances en materiales poliméricos: XIV Reunión del Grupo Especializado de Polímeros (GEP) de la RSEQ y RSEF

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

  3. Pasteurization and chilled storage of restructured fish muscle products based on glucomannan gelation

    Food Hydrocolloids, Vol. 43, pp. 418-426

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

  2. Effect of deacetylation on the glucomannan gelation process for making restructured seafood products

    Food Hydrocolloids, Vol. 35, pp. 59-68

  3. Effect of freezing and frozen storage on restructured FISH prototypes made withglucomannan and FISH mince

    Food Hydrocolloids, Vol. 41, pp. 233-240

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

  2. Influence of alkali and temperature on glucomannan gels at high concentration

    LWT - Food Science and Technology, Vol. 51, Núm. 2, pp. 500-506

  3. Obtaining a restructured seafood product from non-functional fish muscle by glucomannan addition: First steps

    Journal of Aquatic Food Product Technology, Vol. 22, Núm. 2, pp. 201-208

2012

  1. Effect of alkalis on konjac glucomannan gels for use as potential gelling agents in restructured seafood products

    Food Hydrocolloids, Vol. 27, Núm. 1, pp. 145-153

  2. First steps in using glucomannan to make thermostable gels for potential use in mince fish reestructuration

    International Journal of Food Engineering, Vol. 8, Núm. 1

  3. Influence of measurement temperature on the rheological and microstructural properties of glucomannan gels with different thermal histories

    Food Research International, Vol. 48, Núm. 2, pp. 885-892

  4. Thermostability analyses of glucomannan gels. Concentration influence

    Food Hydrocolloids, Vol. 29, Núm. 1, pp. 85-92