Publicaciones en las que colabora con JOSE MARIO DIAZ FERNANDEZ (32)

2024

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

    Food Chemistry, Vol. 433

  2. Hydrolyzed sewage sludge as raw bio-based material for hermetic bag production

    Waste Management, Vol. 174, pp. 31-43

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

    Membranes, Vol. 13, Núm. 9

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

    Food Packaging and Shelf Life, Vol. 38

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

    Separations, Vol. 10, Núm. 7

2022

  1. 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

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

    Membranes, Vol. 12, Núm. 1

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

    LWT, Vol. 153

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

    Membranes, Vol. 12, Núm. 1

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

    Food Chemistry, Vol. 379

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

    Membranes, Vol. 12, Núm. 2

  7. The antimicrobial and bioactive properties of lactobionic acid

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

2021

  1. A new procedure to prepare transparent, colourless and low-water-soluble edible films using blood plasma from slaughterhouses

    Food Packaging and Shelf Life, Vol. 28

  2. Bioactive packaging based on delipidated egg yolk protein edible films with lactobionic acid and Lactobacillus plantarum CECT 9567: Characterization and use as coating in a food model

    Food Hydrocolloids, Vol. 119

  3. Effectiveness of bacteriophages incorporated in gelatine films against Staphylococcus aureus

    Food Control, Vol. 121

2020

  1. Bioactive synbiotic coatings with lactobionic acid and Lactobacillus plantarum CECT 9567 in the production and characterization of a new functional dairy product

    Journal of Functional Foods, Vol. 75

  2. Egg yolk protein as a novel wall material used together with gum Arabic to encapsulate polyphenols extracted from Phoenix dactylifera L pits

    LWT, Vol. 131

  3. PLA nanoparticles loaded with thymol to improve its incorporation into gelatine films

    Journal of Food Engineering, Vol. 269