Publicaciones en las que colabora con Juan Carlos Arboleya Payo (4)

2018

  1. Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH)

    Innovative Food Science and Emerging Technologies, Vol. 48, pp. 195-203

2012

  1. Effect of pulsed-light processing on the surface and foaming properties of β-lactoglobulin

    Food Hydrocolloids, Vol. 27, Núm. 1, pp. 154-160

  2. Influence of β-lactoglobulin and β-casein on Listeria innocua inactivation by pulsed light

    International Journal of Food Microbiology, Vol. 153, Núm. 1-2, pp. 223-228

2008

  1. Hurdle technology to ensure the safety of seafood products

    Improving Seafood Products for the Consumer (Elsevier Ltd.), pp. 399-425