Publications dans lesquelles il/elle collabore avec Benjamín Paredes García-Viniegras (7)

2018

  1. Transparent and Edible Films from Ultrasound-Treated Egg Yolk Granules

    Food and Bioprocess Technology, Vol. 11, Núm. 4, pp. 735-747

2016

  1. Rheological and textural properties in a bakery product as a function of the proportions of the egg yolk fractions: Discussion and modelling

    Food Hydrocolloids, Vol. 54, pp. 119-129

  2. The use of sub-critical water hydrolysis for the recovery of peptides and free amino acids from food processing wastes. Review of sources and main parameters

    Waste Management, Vol. 49, pp. 364-371

2015

  1. Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins

    LWT - Food Science and Technology, Vol. 62, Núm. 1, pp. 613-619

2014

  1. Inert and oxidative subcritical water hydrolysis of insoluble egg yolk granular protein, functional properties, and comparison to enzymatic hydrolysis

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 32, pp. 8179-8186

2013

  1. Egg yolk hydrolysed granules: Characteristics, rheological properties and applications

    Food and Bioproducts Processing, Vol. 91, Núm. 4, pp. 457-463

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