Publications (58) Publications de MARIA INMACULADA MARTINEZ GARCIA

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

  3. Antimicrobial potential of protein-based bioplastics

    Protein-Based Biopolymers: From Source to Biomedical Applications (Elsevier), pp. 313-353

  4. Desarrollo de bioplásticos a partir de proteínas de residuos y subproductos de la industria agroalimentaria para aplicaciones sostenibles

    Revista de plásticos modernos: Ciencia y tecnología de polímeros, Vol. 123, Núm. 774

  5. Enhancing knowledge acquisition in chemical engineering studies through "quizizz" platform class competitions

    EDULEARN22 Proceedings: 14th International Conference on Education and New Learning Technologies : July 4th-6th, 2022

  6. Influence of the Aliphatic Chain Length on the Crosslinking Properties of Aldehydes on Sustainable Bioplastics Obtained from Pea Protein

    Journal of Polymers and the Environment, Vol. 30, Núm. 12, pp. 5163-5172

  7. Physical crosslinking of pea protein-based bioplastics: Effect of heat and UV treatments

    Food Packaging and Shelf Life, Vol. 32

  8. Use of video tutorials as a teaching tool for laboratory practicals in the field of chemical engineering

    EDULEARN22 Proceedings: 14th International Conference on Education and New Learning Technologies : July 4th-6th, 2022

2021

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

    Food Hydrocolloids, Vol. 120

  2. Modelos de intervención en educación

    Colaboración familia-escuela: manual para docentes (Pirámide), pp. 201-223

  3. Una revisión sistemática sobre la formación inicial del profesorado de Educación Secundaria en el contexto español

    Docencia, ciencia y humanidades: hacia una enseñanza integral en la universidad del siglo XXI (Dykinson), pp. 1729-1747

  4. Wine lees: From waste to O/W emulsion stabilizer

    Innovative Food Science and Emerging Technologies, Vol. 74