Publicacións (8) Publicacións de ANGEL COBOS GARCIA

filter_list General Chemical Engineering

2024

  1. Sheep’s Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese

    Foods, Vol. 13, Núm. 5

2019

  1. Characterization of edible films from whey proteins treated with heat, ultrasounds and/or transglutaminase. Application in cheese slices packaging

    Food Packaging and Shelf Life, Vol. 22

2017

  1. Whey protein film properties as affected by ultraviolet treatment under alkaline conditions

    International Dairy Journal, Vol. 73, pp. 84-91

2015

  1. Properties of heat-induced gels of caprine whey protein concentrates obtained from clarified cheese whey

    Small Ruminant Research, Vol. 123, Núm. 1, pp. 142-148

2013

  1. Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar)

    Journal of Food Engineering, Vol. 119, Núm. 3, pp. 433-438

2012

  1. Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate

    Journal of Food Engineering, Vol. 111, Núm. 3, pp. 511-518

2011

  1. Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation

    Food Chemistry, Vol. 128, Núm. 1, pp. 187-194

1995

  1. RHEOLOGICAL PROPERTIES OF ACID MILK GELS .2.. EFFECT OF COMPOSITION, PROCESS AND ACIDIFICATION CONDITIONS ON PRODUCTS FROM RECOMBINED MILKS USING THE MICROFLUIDIZER

    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, Vol. 50, Núm. 11, pp. 603-606