Publicaciones en las que colabora con María Pilar Montero García (10)

2023

  1. Development of a Ready-to-Eat Fish Product Enriched with Fish Oil Entrapped in a κ-Carrageenan Egg White Fish Protein Hydrolysate Dry Powder

    Foods, Vol. 12, Núm. 11

2022

  1. The role of the drying method on fish oil entrapment in a fish muscle protein ̶ κ-carrageenan ̶ fish protein hydrolysate wall matrix and the properties of colloidal dispersions

    Food Hydrocolloids, Vol. 131

2021

  1. Physicochemical, antioxidant, and anti-inflammatory properties of rapeseed lecithin liposomes loading a chia (Salvia hispanica l.) seed extract

    Antioxidants, Vol. 10, Núm. 5

2005

  1. Transglutaminase activity in pressure-induced gelation assisted by prior setting

    Food Chemistry, Vol. 90, Núm. 4, pp. 751-758

2002

  1. The effect of rosemary extract and omega-3 unsaturated fatty acids on the properties of gels made from the flesh of mackerel (Scomber scombrus) by high pressure and heat treatments

    Food Chemistry, Vol. 79, Núm. 1, pp. 1-8

2001

  1. Effect of microbial transglutaminase on the functional properties of megrim (Lepidorhombus boscii) skin gelatin

    Journal of the Science of Food and Agriculture, Vol. 81, Núm. 7, pp. 665-673

  2. High-pressure/temperature treatment effect on the characteristics of octopus (Octopus vulgaris) arm muscle

    European Food Research and Technology, Vol. 213, Núm. 1, pp. 22-29

1998

  1. Thermally Induced Aggregation of Giant Squid (Dosidicus gigas) Mantle Proteins. Physicochemical Contribution of Added Ingredients

    Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 9, pp. 3440-3446

1997

  1. Frozen storage of high-pressure- And heat-induced gels of blue whiting (Micromesistius poutossou) muscle: Theological, chemical and ultrastructure studies

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 205, Núm. 5, pp. 335-342

  2. Textural and microstructural changes in frozen stored sardine mince gels

    Journal of Food Science, Vol. 62, Núm. 4, pp. 838-842