Publicaciones en las que colabora con Antonio Javier Borderías Juarez (8)

2012

  1. Influence of measurement temperature on the rheological and microstructural properties of glucomannan gels with different thermal histories

    Food Research International, Vol. 48, Núm. 2, pp. 885-892

  2. Thermostability analyses of glucomannan gels. Concentration influence

    Food Hydrocolloids, Vol. 29, Núm. 1, pp. 85-92

2009

  1. Improvement of cold and thermally induced gelation of giant squid (Dosidicus gigas) surimi

    Journal of Aquatic Food Product Technology, Vol. 18, Núm. 4, pp. 312-330

2007

  1. Physical study of minced fish muscle with a white-grape by-product added as an ingredient

    Journal of Food Science, Vol. 72, Núm. 2

  2. Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gels

    Journal of Food Engineering, Vol. 81, Núm. 2, pp. 404-411

2001

  1. 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