Publicaciones (169) Publicaciones de MANUEL RENDUELES DE LA VEGA

2024

  1. Characterization of Pickering emulsions stabilized by delipidated egg yolk granular protein nanoparticles crosslinked with ultraviolet radiation

    Food Chemistry, Vol. 433

2023

  1. Algae as an additive to improve the functional and mechanical properties of protein and polysaccharide-based films and coatings. A review of recent studies

    Food Packaging and Shelf Life, Vol. 38

  2. Antioxidant Activity of Egg Yolk Protein Hydrolysates Obtained by Enzymatic and Sub-Critical Water Hydrolysis

    Molecules, Vol. 28, Núm. 23

  3. Biosynthesis of antioxidant xanthan gum by Xanthomonas campestris using substrates added with moist olive pomace

    Food and Bioproducts Processing, Vol. 141, pp. 210-218

  4. Effect of Birch Sap as Solvent and Source of Bioactive Compounds in Casein and Gelatine Films

    Membranes, Vol. 13, Núm. 9

  5. Impact of adding prebiotics and probiotics on the characteristics of edible films and coatings- a review

    Food Research International, Vol. 164

  6. Insect-derived materials for food packaging-A review

    Food Packaging and Shelf Life, Vol. 38

  7. Kinetic-conceptual model of the hydrolysis of bovine plasma proteins - ALCALASE® 2.9L: The role of inhibition by product

    Heliyon, Vol. 9, Núm. 10

  8. New Processes to Extract and Purify Phosvitin by Using Aqueous Salt Solutions, Precipitation and Ultrafiltration Techniques

    Separations, Vol. 10, Núm. 7

2022

  1. Bio-production of lactic and lactobionic acids using whey from the production of cow’s milk Wagashi cheese in Benin

    Frontiers in Nutrition, Vol. 9

  2. Biological transformations of furanic platform molecules to obtain biomass-derived furans: a review

    Biomass Conversion and Biorefinery

  3. Downstream Approach Routes for the Purification and Recovery of Lactobionic Acid

    Foods, Vol. 11, Núm. 4

  4. Effect of novel bottle inner surface coatings made with polylactic acid and plant extracts on the physiological status of Pseudomonas aeruginosa in real liquid foods using flow cytometry

    Packaging Technology and Science, Vol. 35, Núm. 2, pp. 199-210

  5. Egg Yolk Oil as a Plasticizer for Polylactic Acid Films

    Membranes, Vol. 12, Núm. 1

  6. Egg yolk granules and phosvitin. Recent advances in food technology and applications

    LWT, Vol. 153

  7. Lactobionic acid production by Pseudomonas taetrolens in a fed-batch bioreactor using acid whey as substrate

    International Journal of Dairy Technology, Vol. 75, Núm. 2, pp. 361-371

  8. Novel bovine plasma protein film reinforced with nanofibrillated cellulose fiber as edible food packaging material

    Membranes, Vol. 12, Núm. 1

  9. Peptides recovery from egg yolk lipovitellins by ultrafiltration and their in silico bioactivity analysis

    Food Chemistry, Vol. 379

  10. Preparation of Edible Films with Lactobacillus plantarum and Lactobionic Acid Produced by Sweet Whey Fermentation

    Membranes, Vol. 12, Núm. 2

  11. The antimicrobial and bioactive properties of lactobionic acid

    Journal of the Science of Food and Agriculture, Vol. 102, Núm. 9, pp. 3495-3502