Publicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (9)

2021

  1. Pressure-induced modification of sodium caseinate techno-functional properties

    Journal of Food Process Engineering, Vol. 44, Núm. 7

2017

  1. Industrial viability of the hyperbaric method to store perishable foods at room temperature

    Journal of Food Engineering, Vol. 193, pp. 76-85

2016

  1. Evidence of low-density water to high-density water structural transformation in milk during high-pressure processing

    Innovative Food Science and Emerging Technologies, Vol. 38, pp. 238-242

2015

  1. Effect of hyperbaric storage at room temperature on pectin methylesterase activity and serum viscosity of strawberry juice

    Innovative Food Science and Emerging Technologies, Vol. 30, pp. 170-176

2014

  1. Effects of high pressure on unsaturated fatty acids

    High Pressure Research

2012

  1. An experimental device for accurate ultrasounds measurements in liquid foods at high pressure

    IOP Conference Series: Materials Science and Engineering

2008

  1. The initial freezing temperature of foods at high pressure

    Critical Reviews in Food Science and Nutrition, Vol. 48, Núm. 4, pp. 328-340

2006

  1. Determining thermal parameters in the cooling of a small-scale high-pressure freezing vessel

    International Journal of Refrigeration, Vol. 29, Núm. 7, pp. 1152-1159

  2. Modelling of high-pressure treatments of foods by an artificial neural network

    CHISA 2006 - 17th International Congress of Chemical and Process Engineering