MARÍA BEATRIZ
HERRANZ HERNÁNDEZ
Profesora contratada doctora
HELENA MARÍA
MORENO CONDE
Profesora contratada doctora
Publicaciones en las que colabora con HELENA MARÍA MORENO CONDE (8)
2017
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Structural and rheological properties of weakly deacetylated glucomannan gels after high-pressure treatment
International Journal of Food Properties, Vol. 20, pp. 2034-2042
2016
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Different additives to enhance the gelation of surimi gel with reduced sodium content
Food Chemistry, Vol. 196, pp. 791-799
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Effect of high pressure treatment on the structural, mechanical and rheological properties of glucomannan gels
Food Hydrocolloids, Vol. 60, pp. 437-444
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New Alternatives in Seafood Restructured Products
Critical Reviews in Food Science and Nutrition, Vol. 56, Núm. 2, pp. 237-248
2015
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Effect of high pressure on reduced sodium chloride surimi gels
Food Hydrocolloids, Vol. 51, pp. 176-187
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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
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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
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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