Publicaciones en las que colabora con Juan Carlos Arboleya Payo (13)

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

2017

  1. Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel

    LWT, Vol. 77, pp. 110-118

2015

  1. Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage

    Food Hydrocolloids, Vol. 44, pp. 333-344

2014

  1. Improved digestibility of β-lactoglobulin by pulsed light processing: A dilatational and shear study

    Soft Matter, Vol. 10, Núm. 48, pp. 9702-9714

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

  3. Proteomic analysis of processing by-products from canned and fresh tuna: Identification of potentially functional food proteins

    Food Chemistry, Vol. 134, Núm. 2, pp. 1211-1219

2011

  1. Pulsed light technology for surface decontamination of eggs: Impact on Salmonella inactivation and egg quality

    Innovative Food Science and Emerging Technologies, Vol. 12, Núm. 2, pp. 124-128

2010

  1. New Trends for Food Product Design

    Functional Food Product Development (Wiley-Blackwell), pp. 227-243

2009

  1. Recent advances in the recovery and improvement of functional proteins from fish processing by-products: Use of protein glycation as an alternative method

    Comprehensive Reviews in Food Science and Food Safety, Vol. 8, Núm. 4, pp. 332-344

2008

  1. From the chef's mind to the dish: How scientific approaches facilitate the creative process

    Food Biophysics, Vol. 3, Núm. 2, pp. 261-268

  2. Hurdle technology to ensure the safety of seafood products

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

2006

  1. Microbial quality of seafood: Antimicrobial effect of chitosan on micro-organisms isolated from fishery products

    Seafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Seafood (Wageningen Academic Publishers), pp. 387-393