Publicaciones en las que colabora con Benjamín Paredes García-Viniegras (14)

2017

  1. Development and characterization of egg yolk and egg yolk fractions edible films

    Food Hydrocolloids, Vol. 70, pp. 229-239

2016

  1. Egg yolk and egg yolk fractions as key ingredient for the development of a new type of gels

    International Journal of Gastronomy and Food Science, Vol. 3, pp. 30-37

  2. Egg yolk fractions as basic ingredient in the development of new snack products

    International Journal of Gastronomy and Food Science, Vol. 3, pp. 23-29

  3. Gels prepared from egg yolk and its fractions for tissue engineering

    Biotechnology Progress, Vol. 32, Núm. 6, pp. 1577-1583

2015

  1. Development and characterization of a new sweet egg-based dessert formulation

    International Journal of Gastronomy and Food Science, Vol. 2, Núm. 2, pp. 72-82

  2. Egg yolk plasma: SEPARATION, characteristics and future prospects

    LWT - Food Science and Technology, Vol. 62, Núm. 1, pp. 7-10

2014

  1. Egg yolk granules: Separation, characteristics and applications in food industry

    LWT - Food Science and Technology, Vol. 59, Núm. 1, pp. 1-5

2012

  1. Lipid-enriched egg yolk fraction as ingredient in cosmetic emulsions

    Journal of Texture Studies, Vol. 43, Núm. 1, pp. 12-28

2011

  1. IgY isolation from a watery by-product obtained from an egg yolk fractionation process

    Food and Bioproducts Processing, Vol. 89, Núm. 2, pp. 87-91

  2. Thermal behaviour of lyophilized egg yolk and egg yolk fractions

    Journal of Food Engineering, Vol. 102, Núm. 1, pp. 77-86

2010

  1. A method of egg yolk fractionation. Characterization of fractions

    Food Hydrocolloids, Vol. 24, Núm. 4, pp. 434-443

  2. Blue whiting surimi paste as affected by moisture content; Temperature and pH processing conditions. Rheological evaluation

    Acta Alimentaria, Vol. 39, Núm. 4, pp. 445-456

  3. Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent

    Journal of Food Engineering, Vol. 97, Núm. 2, pp. 243-252

2009

  1. Quality characteristics of n-3 polyunsaturated fatty acid-enriched eggs

    Journal of Animal and Feed Sciences, Vol. 18, Núm. 1, pp. 101-112