Publikationen in Zusammenarbeit mit Forschern von Instituto de Estructura de la Materia (7)

2018

  1. Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties

    Food Hydrocolloids, Vol. 77, pp. 212-219

2017

  1. Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters

    Food Chemistry, Vol. 221, pp. 1333-1339

2015

  1. Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization

    Food Chemistry, Vol. 185, pp. 470-478

2012

  1. Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer

    Food Chemistry, Vol. 135, Núm. 1, pp. 133-139

2011

  1. Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein

    Food Research International, Vol. 44, Núm. 1, pp. 360-366

  2. Infrared study of structural characteristics of frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 24, pp. 12998-13003

  3. Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein-lipid interactions by infrared spectroscopy

    Food Hydrocolloids, Vol. 25, Núm. 1, pp. 12-18