Publikationen, an denen er mitarbeitet Críspulo Gallegos Montes (14)

2022

  1. 3D printing – Present and future – A Chemical Engineering perspective

    Chemical Engineering Research and Design, Vol. 187, pp. 598-610

  2. Advances in 3D printing of food and nutritional products

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 173-210

2021

  1. Implementation of a novel continuous solid/liquid mixing accessory for 3D printing of dysphagia-oriented thickened fluids

    Food Hydrocolloids, Vol. 120

2019

  1. 3D printing in situ gelification of κ-carrageenan solutions: Effect of printing variables on the rheological response

    Food Hydrocolloids, Vol. 87, pp. 321-330

2017

  1. Improvement of mechanical and water absorption properties of plant protein based bioplastics

    Food Hydrocolloids, Vol. 73, pp. 21-29

2016

  1. Development of antimicrobial active packaging materials based on gluten proteins

    Journal of the science of food and agriculture, Vol. 96, Núm. 10, pp. 3432-3438

2013

  1. Development of protein-based bioplastics with antimicrobial activity by thermo-mechanical processing

    Journal of Food Engineering, Vol. 117, Núm. 2, pp. 247-254

  2. Gluten-based bioplastics with modified controlled-release and hydrophilic properties

    Industrial Crops and Products, Vol. 43, Núm. 1, pp. 704-710

2011

  1. Gluten-based bioplastics for a controlled-release of active agents

    Chemical Engineering Transactions

2009

  1. Rheological behaviour and physical properties of controlled-release gluten-based bioplastics

    Bioresource Technology, Vol. 100, Núm. 5, pp. 1828-1832

2007

  1. Egg white-based bioplastics developed by thermomechanical processing

    Journal of Food Engineering, Vol. 82, Núm. 4, pp. 608-617

  2. Protein-based bioplastics: Effect of thermo-mechanical processing

    Rheologica Acta

2005

  1. Rheology and processing of gluten based bioplastics

    Biochemical Engineering Journal, Vol. 26, Núm. 2-3, pp. 131-138

2003

  1. Influence of thermal treatment on the flow of starch-based food emulsions

    European Food Research and Technology, Vol. 217, Núm. 1, pp. 17-22