Publicaciones en colaboración con investigadores/as de International Iberian Nanotechnology Laboratory (4)

2023

  1. Whey–pectin microcapsules improve the stability of grape marc phenolics during digestion

    Journal of Food Science, Vol. 88, Núm. 12, pp. 4892-4906

2020

  1. Hydrolysis of whey protein as a useful approach to obtain bioactive peptides and a β-Lg fraction with different biotechnological applications

    Food Hydrocolloids, Vol. 109

2017

  1. Basic Biochemistry

    Current Developments in Biotechnology and Bioengineering: Foundations of Biotechnology and Bioengineering (Elsevier Inc.), pp. 33-58

  2. Characterisation of β-lactoglobulin nanoparticles and their binding to caffeine

    Food Hydrocolloids, Vol. 71, pp. 85-93