Escuela Superior de Ingeniería y Tecnología
Facultad
Instituto de Estructura de la Materia
Madrid, EspañaPublications en collaboration avec des chercheurs de Instituto de Estructura de la Materia (7)
2018
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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
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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
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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
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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
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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
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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
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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