| Capítulo | 2024 |
Gestión del tiempo en procesos de enseñanza y aprendizaje (Gantt4study)
|
Enseñanza e innovación educativa en el ámbito universitario |
| Artículo | 2023 |
Development of a Clean Label Mayonnaise Using Fruit Flour
|
FOODS |
| Artículo | 2023 |
Effect of deacetylation degree and molecular weight on surface properties of chitosan obtained from biowastes
|
FOOD HYDROCOLLOIDS |
| Artículo | 2023 |
Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties
|
FOODS |
| Capítulo | 2023 |
Understanding interfacial rheology in food emulsions
|
Materials Science and Engineering in Food Product Development |
| Artículo | 2022 |
Cassava starch films with anthocyanins and betalains from agroindustrial by-products: their use for intelligent label development
|
FOODS |
| Capítulo | 2022 |
Development of complex interfaces for the encapsulation of bioactive ingredients to promote healthy and nutritional food products
|
Delivering functionality in foods: from structure design to product engineering |
| Artículo | 2022 |
Effect of pH on the interfacial and foaming properties of Maillard reaction-modified proteins
|
BIOPHYSICAL CHEMISTRY |
| Artículo | 2022 |
Emulsifiers modulate the extent of gastric lipolysis during the dynamic in vitro digestion of submicron chia oil/water emulsions with limited impact on the final extent of intestinal lipolysis
|
FOOD HYDROCOLLOIDS |
| Artículo | 2022 |
Optimization of multiple W1/O/W2 emulsions processing for suitable stability and encapsulation efficiency
|
FOODS |
| Artículo | 2022 |
Solubilization of lipolysis products in mixed micelles is enhanced in presence of bile salts and Tween 80 as revealed by a model study (oleic acid) and emulsified chia-oil
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2021 |
A new methodology to assess the solubility of fatty acids: impact of food emulsifiers
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2021 |
Antihypertensive and antioxidant activity of chia protein techno-functional extensive hydrolysates
|
FOODS |
| Revisión | 2021 |
Contribution of the engineering of tailored interfaces to the formulation of novel food colloids
|
FOOD HYDROCOLLOIDS |
| Artículo | 2021 |
Prebiotic food foams stabilized by inulin and β-lactoglobulin
|
FOOD HYDROCOLLOIDS |
| Artículo | 2021 |
Relationship between interfacial and foaming properties of a Porphyra dioica seaweed protein concentrate
|
JOURNAL OF FOOD ENGINEERING |
| Artículo | 2021 |
Safety and efficacy of a beverage containing lupine protein hydrolysates on the immune, oxidative and lipid status in healthy subjects: an intervention study (the lupine-1 trial).
|
MOLECULAR NUTRITION & FOOD RESEARCH |
| Artículo | 2021 |
Scale-up and optimization of the spray drying conditions for the development of functional microparticles based on chia oil
|
FOOD AND BIOPRODUCTS PROCESSING |
| Capítulo | 2020 |
Interfacial and bulk rheology of food emulsions containing inulin
|
Springer Proceedings in Materials |
| Artículo | 2020 |
Interfacial and emulsifying properties of quinoa protein concentrates
|
FOOD BIOPHYSICS |
| Artículo | 2020 |
Interfacial/foaming properties and antioxidant activity of a silkworm (Bombyx mori) pupae protein concentrate
|
FOOD HYDROCOLLOIDS |
| Artículo | 2020 |
Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers
|
FOOD HYDROCOLLOIDS |
| Artículo | 2020 |
Rheological approaches as a tool for the development and stability behaviour of protein-stabilized emulsions
|
FOOD HYDROCOLLOIDS |
| Artículo | 2019 |
A comprehensive approach from interfacial to bulk properties of legume protein-stabilized emulsions
|
FLUIDS |
| Artículo | 2019 |
Assessment of interfacial viscoelastic properties of Faba bean (Vicia faba) protein-adsorbed O/W layers as a function of pH
|
FOOD HYDROCOLLOIDS |
| Artículo | 2019 |
Caracterización de emulsiones prebióticas estabilizadas con inulina y b-lactoglobulina
|
Afinidad: revista de química teórica y aplicada |
| Artículo | 2019 |
Characterization of prebiotic emulsions stabilized by inulin and beta-lactoglobulin
|
FOOD HYDROCOLLOIDS |
| Artículo | 2019 |
Effects of pH, extrusion tip size and storage protocol on the structural properties of Ca(II)-alginate beads
|
CARBOHYDRATE POLYMERS |
| Artículo | 2019 |
Lupine protein hydrolysates decrease the inflammatory response and improve the oxidative status in human peripheral lymphocytes
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2019 |
Modelling the non-linear interfacial shear rheology behaviour of chickpea protein-adsorbed complex oil/water layers
|
APPLIED SURFACE SCIENCE |
| Artículo | 2019 |
Optimized preparation of levofloxacin loaded polymeric nanoparticles
|
PHARMACEUTICS |
| Artículo | 2019 |
Studies on the interactions between bile salts and food emulsifiers under in vitro duodenal digestion conditions to evaluate their bile salt binding potential
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2018 |
Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2018 |
Incorporation of beads into oral films for buccal and oral delivery of bioactive molecules
|
CARBOHYDRATE POLYMERS |
| Artículo | 2017 |
Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine beta-lactoglobulin
|
FOOD HYDROCOLLOIDS |
| Artículo | 2017 |
Strategy for foaming improvement of whey protein concentrates by addition of hydroxypropylmethylcellulose and heating: relation with interfacial properties
|
Nutrition and Food Technology: Open Access |
| Artículo | 2017 |
Synergistic performance of lecithin and glycerol monostearate in oil/water emulsions
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2017 |
The impact of HPMC structure in the modulation of in vitro lipolysis: the role of bile salts
|
FOOD HYDROCOLLOIDS |
| Artículo | 2016 |
Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions
|
FOOD HYDROCOLLOIDS |
| Artículo | 2016 |
Effects of high ultrasound intensity on foam stability and interfacial relationship of soluble soy protein isolate
|
BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY |
| Artículo | 2016 |
Impact of pectin or chitosan on bulk, interfacial and antioxidant properties of (+)-catechin and β-lactoglobulin ternary mixtures
|
FOOD HYDROCOLLOIDS |
| Artículo | 2016 |
Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic
|
FOOD HYDROCOLLOIDS |
| Artículo | 2016 |
Soy protein enzymatic hydrolysis and polysaccharides interactions: differential performance on kinetic adsorption at air-water interface
|
BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY |
| Artículo | 2015 |
Behaviour of cyanidin-3-glucoside, β-lactoglobulin and polysaccharides nanoparticles in bulk and oil-in-water interfaces
|
CARBOHYDRATE POLYMERS |
| Artículo | 2015 |
Impact of hydroxypropylmethylcellulose on whey protein concentrate spread film at the air-water interface: structural and surface dilatational characteristics
|
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS |
| Artículo | 2015 |
Modification of foaming properties of soy protein isolate by high ultrasound intensity: particle size effect
|
ULTRASONICS SONOCHEMISTRY |
| Artículo | 2015 |
Ultrasound as a method to control protein-polysaccharide foam stability by microscopic parameter alteration
|
JOURNAL OF FOOD PROCESSING AND PRESERVATION |
| Artículo | 2014 |
Behavior of protein interfacial films upon bile salts addition
|
FOOD HYDROCOLLOIDS |
| Artículo | 2014 |
Competitive adsorption behavior of beta-lactoglobulin, alpha-lactalbumin, bovin serum albumin in presence of hydroxypropylmethylcellulose. Influence of pH
|
FOOD HYDROCOLLOIDS |
| Artículo | 2014 |
Green tea polyphenols-β-lactoglobulin nanocomplexes: interfacial behavior, emulsification and oxidation stability of fish oil
|
FOOD HYDROCOLLOIDS |
| Artículo | 2014 |
Mixed soy globulins and beta-lactoglobulin systems behaviour in aqueous solutions and at the air-water interface
|
FOOD HYDROCOLLOIDS |
| Artículo | 2014 |
New view to obtain dryer food foams with different polysaccharides and soy protein by high ultrasound
|
International Journal of Carbohydrate Chemistry |
| Artículo | 2013 |
Effect of aqueous phase composition on stability of sodium caseinate/sunflower oil emulsions
|
FOOD AND BIOPROCESS TECHNOLOGY |
| Artículo | 2013 |
Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase
|
FOOD HYDROCOLLOIDS |
| Artículo | 2012 |
A dynamic light scattering study on the complex assembly of glycinin soy globulin in aqueous solutions
|
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY |
| Artículo | 2012 |
Assessment of interfacial and foaming properties of bovine sodium caseinate glycated with galactose
|
JOURNAL OF FOOD ENGINEERING |
| Artículo | 2012 |
Effect of enzymatic hydrolysis and polysaccharide addition on the beta-lactoglobulin adsorption at the air-water interface
|
JOURNAL OF FOOD ENGINEERING |
| Artículo | 2012 |
Foaming characteristics of beta-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties
|
JOURNAL OF FOOD ENGINEERING |
| Artículo | 2012 |
Hydroxypropylmethylcellulose-beta-lactoglobulin mixtures at the oil-water interface. Bulk, interfacial and emulsification behavior as affected by pH
|
FOOD HYDROCOLLOIDS |
| Artículo | 2012 |
In vitro digestibility and allergenicity of emulsified hen egg
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2012 |
Interactions between beta-lactoglobulin and casein glycomacropeptide on foaming
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2012 |
Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2012 |
Interfacial and foaming properties of bovine beta-lactoglobulin: Galactose Maillard conjugates
|
FOOD HYDROCOLLOIDS |
| Artículo | 2011 |
Hydroxypropylmethylcellulose at the oil-water interface. Part I. Bulk behaviour and dynamic adsorption as affected by pH
|
FOOD HYDROCOLLOIDS |
| Artículo | 2011 |
Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2010 |
Interfacial and foaming characteristics of milk whey protein and polysaccharide mixed systems
|
AICHE JOURNAL |
| Artículo | 2010 |
Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: a rheokinetic study
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2009 |
Bulk and interfacial behaviour of caseinoglycomacropeptide (GMP)
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2009 |
Hydroxypropylmethylcellulose surface activity at equilibrium and adsorption dynamics at the air-water and oil-water interfaces
|
FOOD HYDROCOLLOIDS |
| Artículo | 2009 |
Improving the functional properties of soy glycinin by enzymatic treatment. Adsorption and foaming characteristics
|
FOOD HYDROCOLLOIDS |
| Artículo | 2009 |
Interactions between milk whey protein and polysaccharide in solution
|
FOOD CHEMISTRY |
| Artículo | 2009 |
Interactions in the aqueous phase and adsorption at the air-water interface of caseinoglycomacropeptide (GMP) and beta-lactoglobulin mixed systems
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2009 |
Interfacial and foaming properties of soy protein and their hydrolysates
|
FOOD HYDROCOLLOIDS |
| Artículo | 2009 |
Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH
|
FOOD HYDROCOLLOIDS |
| Artículo | 2009 |
Kinetics of adsorption of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface
|
JOURNAL OF COLLOID AND INTERFACE SCIENCE |
| Artículo | 2009 |
Surface dilatational properties of whey protein and hydroxypropyl-methyl-cellulose mixed systems at the air-water interface
|
JOURNAL OF FOOD ENGINEERING |
| Artículo | 2008 |
Adsorption and foaming characteristics of soy globulins and tween 20 mixed systems
|
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH |
| Artículo | 2008 |
Dynamics of adsorption of hydroxypropyl methylcellulose at the air-water interface
|
FOOD HYDROCOLLOIDS |
| Artículo | 2008 |
Effect of sucrose on functional properties of soy globulins: adsorption and foam characteristics
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Revisión | 2008 |
Implications of interfacial characteristics of food foaming agents in foam formulations
|
ADVANCES IN COLLOID AND INTERFACE SCIENCE |
| Artículo | 2008 |
Role of static and dynamic characteristics of diglycerol esters and beta-lactoglobulin mixed films on foaming, 2: Adsorption and foaming
|
FOOD HYDROCOLLOIDS |
| Artículo | 2008 |
The role of static and dynamic characteristics of diglycerol esters and beta-lactoglobulin mixed films foaming. 1. Dynamic phenomena at the air-water interface
|
FOOD HYDROCOLLOIDS |
| Artículo | 2007 |
Adsorption dynamics and surface activity at equilibrium of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface
|
FOOD HYDROCOLLOIDS |
| Artículo | 2007 |
Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air-water interface
|
FOOD HYDROCOLLOIDS |
| Artículo | 2007 |
Formulation engineering can improve the interfacial and foaming properties of soy globulins
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2007 |
Interfacial and foaming characteristics of soy globulins as a function of pH and ionic strength
|
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS |
| Artículo | 2007 |
Interfacial and foaming properties of enzyme-induced hydrolysis of sunflower protein isolate
|
FOOD HYDROCOLLOIDS |
| Artículo | 2007 |
Limited enzymatic hydrolysis can improve the interfacial and foaming characteristics of beta-conglycinin
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2007 |
Monoglycerides and beta-lactoglobulin adsorbed films at the air-water interface. Structure, microscopic imaging, and shear characteristics
|
LANGMUIR |
| Revisión | 2007 |
Physico-chemical properties of surfactant and protein films
|
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE |
| Artículo | 2007 |
Protein displacement by monoglyceride at the air-water interface evaluated by surface shear rheology combined with brewster angle microscopy
|
JOURNAL OF PHYSICAL CHEMISTRY B |
| Artículo | 2007 |
Soy protein-polysaccharides interactions at the air-water interface
|
FOOD HYDROCOLLOIDS |
| Artículo | 2007 |
Structural and shear characteristics of adsorbed sodium caseinate and monoglyceride mixed monolayers at the air-water interface
|
JOURNAL OF COLLOID AND INTERFACE SCIENCE |
| Artículo | 2007 |
Structural characteristics of adsorbed protein and monoglyceride mixed monolayers at the air-water interface
|
FOOD HYDROCOLLOIDS |
| Artículo | 2006 |
Adsorption and rheological properties of biopolyrners at the air-water interface
|
AICHE JOURNAL |
| Capítulo | 2006 |
Behavior of hydroxypropylmethylcelluloses of different molecular structure and water affinity at the air-water interface
|
Water Properties of Food, Pharmaceutical, and Biological Materials |
| Artículo | 2006 |
Penetration of beta-lactoglobulin into monoglyceride monolayers. Dynamics, interactions, and topography of mixed films
|
JOURNAL OF PHYSICAL CHEMISTRY B |
| Artículo | 2006 |
Primeras jornadas internacionales de productos lácteos funcionales: dinámica de formación de películas adsorbidas de proteínas de suero lácteo en relación a la presencia de pectinas en la interfase aire-agua
|
Alimentaria: Revista de tecnología e higiene de los alimentos |
| Artículo | 2006 |
Primeras jornadas internacionales de productos lácteos funcionales: Propiedades interfaciales, espumantes y emulsionantes de proteínas lácteas
|
Alimentaria: Revista de tecnología e higiene de los alimentos |
| Artículo | 2006 |
Primeras jornadas internacionales de productos lácteos funcionales: Reología dilatacional superficial durante la formación de películas mixtas de proteínas del suero lácteo e hidroxipropilmetilcelulosa en la interfase aire/agua
|
Alimentaria: Revista de tecnología e higiene de los alimentos |
| Artículo | 2006 |
Primeras jornadas internacionales de productos lácteos funcionales. Actividad superficial y características dinámicas de películas adsorbidas de pectinas de bajo metoxilo en la interfase aire-agua
|
Alimentaria: Revista de tecnología e higiene de los alimentos |
| Capítulo | 2006 |
Proteins and lipids can alter the thermodynamic and dynamic characteristics of water at fluid interfaces
|
Water Properties of Food, Pharmaceutical, and Biological Materials |
| Artículo | 2006 |
Self-assembly of monoglycerides in beta-lactoglobulin adsorbed films at the air-water interface. Structural, topographical, and rheological consequences
|
BIOMACROMOLECULES |
| Artículo | 2006 |
Spreading of monoglycerides onto beta-casein adsorbed film. Structural and dilatational characteristics
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2006 |
Structural and shear characteristics of adsorbed beta-casein and monoglyceride mixed monolayers at the air/water interface
|
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH |
| Capítulo | 2006 |
The dynamics of formation and structure of the air-water interface in the presence of protein-polysaccharide mixtures
|
Water Properties of Food, Pharmaceutical, and Biological Materials |
| Artículo | 2006 |
The effect of monoglycerides on structural and topographical characteristics of adsorbed beta-casein films at the air-water interface
|
BIOMACROMOLECULES |
| Artículo | 2006 |
Thermodynamic and dynamic characteristics of hydroxypropylmethylcellulose adsorbed films at the air-water interface
|
BIOMACROMOLECULES |
| Artículo | 2006 |
Thermodynamic and dynamic characteristics of monoglyceride monolayers penetrated by beta-casein
|
LANGMUIR |
| Artículo | 2005 |
Biopolymers and emulsifiers at the air-water interface. Implications in food colloid formulations
|
JOURNAL OF FOOD ENGINEERING |
| Capítulo | 2005 |
Características termodinámicas y dinámicas de películas de monoglicéridos penetradas por proteínas
|
COLOIDES E INTERFASES |
| Ponencia | 2005 |
Desplazamiento de B-caseina por fosfolípidos de la interfase aire-agua (P)
|
Proteínas alimentarias y coloides de interés industrial (JIPAC 2003) : basado en las presentaciones realizadas en las II Jornadas Internacionales de Proteínas y Coloides de Interés Industrial celebradas en el Instituro de la Grasa del 4 al 6 de Junio |
| Artículo | 2005 |
Dilatational properties of soy globulin adsorbed films at the air-water interface from acidic solutions
|
JOURNAL OF FOOD ENGINEERING |
| Artículo | 2005 |
Dynamic phenomena in caseinate-monoglyceride mixed films at the air-water interface
|
FOOD HYDROCOLLOIDS |
| Ponencia | 2005 |
Efecto de la sacarosa sobre las características dinámicas de películas de globulinas de soja sobre la interfase aire-agua (P)
|
Proteínas alimentarias y coloides de interés industrial (JIPAC 2003) : basado en las presentaciones realizadas en las II Jornadas Internacionales de Proteínas y Coloides de Interés Industrial celebradas en el Instituro de la Grasa del 4 al 6 de Junio |
| Ponencia | 2005 |
Efecto del pH sobre las características estructurales y topográficas de películas de globulina de soja en la interfase aire-agua (P)
|
Proteínas alimentarias y coloides de interés industrial (JIPAC 2003) : basado en las presentaciones realizadas en las II Jornadas Internacionales de Proteínas y Coloides de Interés Industrial celebradas en el Instituro de la Grasa del 4 al 6 de Junio |
| Capítulo | 2005 |
Efecto del PH y de la fuerza iónica del medio sobre las características dinámicas de películas de globulinas de la soja adsorbidas sobre la interfase aire-agua: influencia sobre las propiedades espumantes
|
COLOIDES E INTERFASES |
| Artículo | 2005 |
Interactions of polysaccharides with beta-lactoglobulin adsorbed films at the air-water interface
|
FOOD HYDROCOLLOIDS |
| Ponencia | 2005 |
Interfacial and foaming properties of mixed B-lactoglobulin and polysaccharides systems (P)
|
Proteínas alimentarias y coloides de interés industrial (JIPAC 2003) : basado en las presentaciones realizadas en las II Jornadas Internacionales de Proteínas y Coloides de Interés Industrial celebradas en el Instituro de la Grasa del 4 al 6 de Junio |
| Artículo | 2005 |
Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution
|
FOOD HYDROCOLLOIDS |
| Artículo | 2005 |
Milk and soy protein films at the air-water interface
|
FOOD HYDROCOLLOIDS |
| Ponencia | 2005 |
Películas de proteínas de leche y de la soja esparcidas sobre la interfase aire-agua (P)
|
Proteínas alimentarias y coloides de interés industrial (JIPAC 2003) : basado en las presentaciones realizadas en las II Jornadas Internacionales de Proteínas y Coloides de Interés Industrial celebradas en el Instituro de la Grasa del 4 al 6 de Junio |
| Artículo | 2004 |
Adsorption of soy globulin films at the air-water interface
|
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH |
| Artículo | 2004 |
Flow-induced molecular segregation in beta-casein-monoglyceride mixed films spread at the air-water interface
|
LANGMUIR |
| Artículo | 2004 |
Interactions of polysaccharides with beta-lactoglobulin spread monolayers at the air-water interface
|
FOOD HYDROCOLLOIDS |
| Artículo | 2004 |
Interfacial and foaming properties of prolylenglycol alginates - Effect of degree of esterification and molecular weight
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2004 |
Shear characteristics, miscibility, and topography of sodium caseinate-monoglyceride mixed films at the air-water interface
|
BIOMACROMOLECULES |
| Artículo | 2004 |
Soy globulin spread films at the air-water interface
|
FOOD HYDROCOLLOIDS |
| Artículo | 2004 |
Structural, topographical, and shear characteristics of milk protein and monoglyceride monolayers spread at the air-water interface
|
LANGMUIR |
| Artículo | 2004 |
Surface shear rheology of WPI-monoglyceride mixed films spread at the air-water interface
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2003 |
Behavior of soy globulin films at the air-water interface. Structural and dilatational properties of spread films
|
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH |
| Artículo | 2003 |
Dynamic properties of soy globulin adsorbed films at the air-water interface
|
JOURNAL OF COLLOID AND INTERFACE SCIENCE |
| Artículo | 2003 |
Effect of pH on structural, topographical, and dynamic characteristics of soy globulin films at the air-water interface
|
LANGMUIR |
| Artículo | 2003 |
Physicochemical characteristics of food lipids and proteins at fluid-fluid interfaces
|
CHEMICAL ENGINEERING COMMUNICATIONS |
| Revisión | 2003 |
Protein-emulsifier interactions at the air-water interface
|
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE |
| Artículo | 2003 |
Structural characterization and surface activity of spread and adsorbed soy globulin films at equilibrium
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2003 |
Structure, miscibility, and rheological characteristics of beta-casein-monoglyceride mixed films at the air-water interface
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2002 |
Dynamic properties of beta-casein-monoglyceride mixed films at the air-water interface. Long-term relaxation phenomena
|
LANGMUIR |
| Artículo | 2002 |
Efecto de la temperatura sobre películas de un aislado proteico del suero bovino (WPI) absorbidas sobre la interfase aceite-agua
|
GRASAS Y ACEITES |
| Artículo | 2002 |
Relaxation phenomena in whey protein isolate and monoglyceride mixed films at the air-water interface
|
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH |
| Artículo | 2002 |
Static and dynamic properties of a whey protein isolate and monoglyceride mixed films at the air-water interface
|
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH |
| Artículo | 2002 |
Structural and topographical characteristics of dipalmitoyl phosphatidic acid in Langmuir monolayers
|
JOURNAL OF COLLOID AND INTERFACE SCIENCE |
| Artículo | 2002 |
The effect of polar groups on structural characteristics of phospholipid monolayers spread at the air-water interface
|
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS |
| Artículo | 2001 |
Orientational changes of amphotericin B in Langmuir monolayers observed by Brewster angle microscopy
|
LANGMUIR |
| Artículo | 2001 |
Protein and lipid films at equilibrium at air-water interface
|
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY |
| Artículo | 2001 |
Structural and dynamic properties of milk proteins spread at the air-water interface
|
JOURNAL OF COLLOID AND INTERFACE SCIENCE |
| Artículo | 2001 |
Structural-dilatational characteristics relationships of monoglyceride monolayers at the air-water interface
|
LANGMUIR |
| Artículo | 2001 |
The effect of pH on monoglyceride-caseinate mixed monolayers at the air-water interface
|
JOURNAL OF COLLOID AND INTERFACE SCIENCE |
| Artículo | 2001 |
The effect of temperature on food emulsifiers at fluid-fluid interfaces
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2001 |
Whey protein isolate-monoglyceride mixed monolayers at the air-water interface. Structure, morphology, and interactions
|
LANGMUIR |
| Artículo | 1999 |
Adsorption of whey protein isolate at the oil-water interface as a function of processing conditions: a rheokinetic study
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 1999 |
Analysis of beta-casein-monopalmitin mixed films at the air-water interface
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 1999 |
Dynamic interfacial rheology as a tool for the characterization of whey protein isolates gelation at the oil-water interface
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 1999 |
Interfacial characteristics of beta-casein spread films at the air-water interface
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 1999 |
Is brewster angle microscopy a useful technique to distinguish between isotropic domains in β-casein− monoolein mixed monolayers at the air−water interface?
|
LANGMUIR |
| Artículo | 1999 |
Morphological and structural characteristics of monoglyceride monolayers at the air-water interface observed by Brewster angle microscopy
|
LANGMUIR |
| Artículo | 1999 |
Relaxation phenomena in monoglyceride films at the air-water interface
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 1999 |
Structural and morphological characteristics of β-casein monolayers at the air-water interface
|
FOOD HYDROCOLLOIDS |
| Artículo | 1998 |
The importance of the monolayer structure in bidimensional miscibility in mixed films
|
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS |
