Publicaciones en las que colabora con Antonio Guerrero Conejo (31)

2019

  1. Bioplastics based on wheat gluten processed by extrusion

    Journal of Cleaner Production, Vol. 239

2018

  1. Effect of pH and nanoclay content on the morphology and physicochemical properties of soy protein/montmorillonite nanocomposite obtained by extrusion

    Composites Part B: Engineering, Vol. 140, pp. 197-203

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

2014

  1. Effect of aldehydes on thermomechanical properties of gluten-based bioplastics

    Food and Bioproducts Processing, Vol. 92, Núm. 1, pp. 20-29

  2. Thermo-mechanical and hydrophilic properties of polysaccharide/gluten-based bioplastics

    Carbohydrate Polymers, Vol. 112, pp. 16-23

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

2012

  1. Influence of the addition of a polysaccharide to protein-based biodegradable polymeric materials processed by a thermomechanical procedure

    Gums and Stabilisers for the Food Industry 16

  2. Materiales poliméricos biodegradables a partir de mezclas de gluten, aldehido y plastificante

    Nuevos desafíos para la Ciencia y Tecnología de Polímeros [Recurso electrónico]: VI Congreso Nacional de Jóvenes Investigadores en Polímeros

2011

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

    Chemical Engineering Transactions

  2. Wheat gluten-based materials plasticised with glycerol and water by thermoplastic mixing and thermomoulding

    Journal of the Science of Food and Agriculture, Vol. 91, Núm. 4, pp. 625-633

2007

  1. Egg white-based bioplastics developed by thermomechanical processing

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

  2. Influencia del pH y de la fuerza iónica sobre la gelificación térmica de proteínas de la yema de huevo

    Grasas y aceites, Vol. 58, Núm. 3, pp. 289-296

  3. 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

2004

  1. Effect of pH and added electrolyte on the thermal-induced transitions of egg yolk

    Rheologica Acta, Vol. 43, Núm. 5, pp. 539-549

  2. Gelation of egg yolk: DSC, rheology and electron microscopy

    GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12

  3. Rheology and microstructure of heat-induced egg yolk gels

    Rheologica Acta, Vol. 43, Núm. 2, pp. 184-195

2002

  1. Rheological characterization of egg yolk processed by spray-drying and lipid-cholesterol extraction with carbon dioxide

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 79, Núm. 2, pp. 183-190

2000

  1. Linear and non-linear viscoelasticity of low-in-cholesterol mayonnaise

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 6, Núm. 2, pp. 165-172

  2. Reología de derivados de la yema de huevo deshidratada

    Grasas y aceites, Vol. 51, Núm. 4, pp. 244-250