Publicaciones en las que colabora con Felipe Cordobés Carmona (10)

2011

  1. Microalgae biomass interaction in biopolymer gelled systems

    Food Hydrocolloids, Vol. 25, Núm. 4, pp. 817-825

2007

  1. 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

2005

  1. Rheology of the lamellar liquid-crystalline phase in polyethoxylated alcohol/water/heptane systems

    Grasas y aceites, Vol. 56, Núm. 2, pp. 96-105

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

2003

  1. Enhancement of gel strength by application of thermal treatments in highly flocculated emulsions

    Food Hydrocolloids, Vol. 17, Núm. 2, pp. 199-206

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

  2. Viscoelasticidad lineal de estructuras líquido-cristalinas de un sistema tensioactivo no iónico nonilfenol etoxilado/agua

    Grasas y aceites, Vol. 53, Núm. 2, pp. 167-172

2001

  1. Linear viscoelasticity of concentrated polyethylene glycol tert-octylphenyl ether solutions

    Journal of Dispersion Science and Technology, Vol. 22, Núm. 5, pp. 409-420