Publikationen (177) Publikationen von MANUEL RENDUELES DE LA VEGA

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2025

  1. Long-chain fatty acids as sole carbon source in polyhydroxyalkanoates production by Cupriavidus necator H16

    Bioresource Technology, Vol. 417

  2. Solid dispersions as effective curcumin vehicles to obtain k-carrageenan functional films for olive oil preservation

    International Journal of Biological Macromolecules, Vol. 286

2024

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

    Biomass Conversion and Biorefinery, Vol. 14, Núm. 21, pp. 26611-26629

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

    Food Chemistry, Vol. 433

  3. Edible Films from the Laboratory to Industry: A Review of the Different Production Methods

    Food and Bioprocess Technology

  4. Emulsifiers: Their Influence on the Rheological and Texture Properties in an Industrial Chocolate

    Molecules, Vol. 29, Núm. 21

  5. Esterification of dextran by octenyl succinic anhydride (OSA): Physicochemical characterization and functional properties assessment

    Carbohydrate Polymers, Vol. 340

  6. Novel biosorbents from shrimp processing wastes: Characterization and application for the removal of safranin from wastewaters

    Journal of Water Process Engineering, Vol. 67

  7. Whole-cell selective oxidation of 5-HMF by sugarcane bagasse isolated Bacillus nitratireducens

    Biocatalysis and Agricultural Biotechnology, Vol. 59

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

    Foods, Vol. 11, Núm. 4

  3. 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