Publicaciones en las que colabora con Benjamín Paredes García-Viniegras (28)

2018

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

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

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

  4. 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

  5. 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. 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 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

  3. 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

  2. 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

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