Publicacións en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (10)

2021

  1. Macroalgae suspensions prepared by physical treatments: Effect of polysaccharide composition and microstructure on the rheological properties

    Food Hydrocolloids, Vol. 120

  2. Maximizing the oil content in polysaccharide-based emulsion gels for the development of tissue mimicking phantoms

    Carbohydrate Polymers, Vol. 256

  3. Monitoring Emergence of the SARS-CoV-2 B.1.1.7 Variant through the Spanish National SARS-CoV-2 Wastewater Surveillance System (VATar COVID-19)

    Environmental Science and Technology, Vol. 55, Núm. 17, pp. 11756-11766

2020

  1. Advanced structural characterisation of agar-based hydrogels: Rheological and small angle scattering studies

    Carbohydrate Polymers, Vol. 236

  2. Composition and rheological properties of microalgae suspensions: Impact of ultrasound processing

    Algal Research, Vol. 49

  3. Measuring quantitative proteomic distance between Spanish beef breeds

    Food Chemistry, Vol. 315

  4. Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties

    Food Hydrocolloids, Vol. 103

  5. Rheological and structural characterization of carrageenan emulsion gels

    Algal Research, Vol. 47

2019

  1. #EUROmicroMOOC: using Twitter to share trends in Microbiology worldwide

    FEMS microbiology letters, Vol. 366, Núm. 11

2012

  1. Evaluation of oligosaccharide synthesis from lactose and lactulose using β-galactosidases from kluyveromyces isolated from artisanal cheeses

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 20, pp. 5134-5141