Publications in collaboration with researchers from Universidad Autónoma de Madrid (3)

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

2002

  1. Structural properties of aggregates from frozen stored hake muscle proteins

    Journal of Food Science, Vol. 67, Núm. 8, pp. 2827-2832