PEDRO
PARTAL LOPEZ
CATEDRATICO DE UNIVERSIDAD
Universidad de Sevilla
Sevilla, EspañaPublicacions en col·laboració amb investigadors/es de Universidad de Sevilla (29)
2019
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Bioplastics based on wheat gluten processed by extrusion
Journal of Cleaner Production, Vol. 239
2018
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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
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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
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Effect of aldehydes on thermomechanical properties of gluten-based bioplastics
Food and Bioproducts Processing, Vol. 92, Núm. 1, pp. 20-29
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Thermo-mechanical and hydrophilic properties of polysaccharide/gluten-based bioplastics
Carbohydrate Polymers, Vol. 112, pp. 16-23
2013
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Development of protein-based bioplastics with antimicrobial activity by thermo-mechanical processing
Journal of Food Engineering, Vol. 117, Núm. 2, pp. 247-254
2012
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Estudio reológico de mezclas albúmina/glicerina para la optimización de la obtención de bioplásticos
Nuevos desafíos para la Ciencia y Tecnología de Polímeros [Recurso electrónico]: VI Congreso Nacional de Jóvenes Investigadores en Polímeros
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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
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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
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Gluten-based bioplastics for a controlled-release of active agents
Chemical Engineering Transactions
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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
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Egg white-based bioplastics developed by thermomechanical processing
Journal of Food Engineering, Vol. 82, Núm. 4, pp. 608-617
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Protein-based bioplastics: Effect of thermo-mechanical processing
Rheologica Acta
2005
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Rheology and processing of gluten based bioplastics
Biochemical Engineering Journal, Vol. 26, Núm. 2-3, pp. 131-138
2004
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Effect of pH and added electrolyte on the thermal-induced transitions of egg yolk
Rheologica Acta, Vol. 43, Núm. 5, pp. 539-549
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Gelation of egg yolk: DSC, rheology and electron microscopy
GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12
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Rheology and microstructure of heat-induced egg yolk gels
Rheologica Acta, Vol. 43, Núm. 2, pp. 184-195
2003
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Influence of thermal treatment on the flow of starch-based food emulsions
European Food Research and Technology, Vol. 217, Núm. 1, pp. 17-22
2002
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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
1999
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Transient flow of o/w sucrose palmitate emulsions
Journal of Food Engineering, Vol. 41, Núm. 1, pp. 33-41