Publicaciones en las que colabora con S. Cofrades (11)

2019

  1. Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development

    Food Hydrocolloids, Vol. 87, pp. 960-969

2018

  1. Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods

    Critical Reviews in Food Science and Nutrition, Vol. 58, Núm. 14, pp. 2334-2345

2015

  1. Meat: Eating Quality and Preservation

    Encyclopedia of Food and Health (Elsevier Inc.), pp. 685-692

  2. Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products

    Trends in Food Science and Technology, Vol. 44, Núm. 2, pp. 177-188

2013

  1. Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

    Food Hydrocolloids, Vol. 30, Núm. 1, pp. 351-357

  2. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

    Food Chemistry, Vol. 141, Núm. 1, pp. 338-346

2012

  1. Konjac gel fat analogue for use in meat products: Comparison with pork fats

    Food Hydrocolloids, Vol. 26, Núm. 1, pp. 63-72

  2. Meat and Functional Foods

    Handbook of Meat and Meat Processing, Second Edition (CRC Press), pp. 225-248

2011

  1. Estudio mediante espectroscopía Raman de los cambios estructurales originados en matrices cárnicas por la adición de proteína de soja

    Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 287

  2. Productos cárnicos funcionales: resumen actividades 2008

    Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 285

2008

  1. Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment

    Food Research International, Vol. 41, Núm. 7, pp. 765-772