Publicacions en col·laboració amb investigadors/es de Instituto de Agroquímica y Tecnología de los Alimentos (42)

2025

  1. Protein extraction from the industrial solid residue of brown seaweed after alginate extraction

    Food Hydrocolloids, Vol. 159

2024

  1. Antiviral and technological properties of β-glucan-rich aqueous fractions from Pleurotus ostreatus waste biomass

    Food Hydrocolloids, Vol. 146

  2. Characterization of the invasive macroalgae Rugulopteryx Okamurae for potential biomass valorisation

    Food Chemistry, Vol. 440

  3. Emulsifying properties of β-glucan-rich extracts obtained from Pleurotus ostreatus whole mushroom and stipes

    Food Hydrocolloids, Vol. 153

  4. Exploring alternative red seaweed species for the production of agar-based hydrogels for food applications

    Food Hydrocolloids, Vol. 146

  5. Extraction of homogeneous lignin oligomers by ozonation of Miscanthus giganteus and vine shoots in a pilot scale reactor

    Bioresource Technology, Vol. 402

  6. In vitro digestibility of proteins from red seaweeds: Impact of cell wall structure and processing methods

    Food Research International, Vol. 178

  7. Order matters: Methods for extracting cellulose from rice straw by coupling alkaline, ozone and enzymatic treatments

    Carbohydrate Polymers, Vol. 328

2023

  1. Compositional differences of β-glucan-rich extracts from three relevant mushrooms obtained through a sequential extraction protocol

    Food Chemistry, Vol. 402

  2. Estimation of alginate purity and M/G ratio by methanolysis coupled with anion exchange chromatography

    Carbohydrate Polymers, Vol. 321

  3. Exopolysaccharides produced by Bacillus spp. inhibit biofilm formation by Staphylococcus aureus strains associated with bovine mastitis

    International Journal of Biological Macromolecules, Vol. 253

  4. Feasibility of Agaricus bisporus waste biomass to develop biodegradable food packaging materials

    Food Hydrocolloids, Vol. 142

  5. Overview of alginate extraction processes: Impact on alginate molecular structure and techno-functional properties

    Trends in Food Science and Technology, Vol. 140

  6. Ozonation of vine shoots as a source of lignocellulosic phenolic-rich fractions

    Cellulose, Vol. 30, Núm. 17, pp. 10795-10810

  7. Pectin-based aerogel particles for drug delivery: Effect of pectin composition on aerogel structure and release properties

    Carbohydrate Polymers, Vol. 306

  8. Physicochemical and functional properties of pectin extracted from the edible portions of jackfruit at different stages of maturity

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 6, pp. 3194-3204

  9. Structural and functional properties of alginate obtained by means of high hydrostatic pressure-assisted extraction

    Carbohydrate Polymers, Vol. 299

  10. Sustainable Bio-Based Materials from Minimally Processed Red Seaweeds: Effect of Composition and Cell Wall Structure

    Journal of Polymers and the Environment, Vol. 31, Núm. 3, pp. 886-899

  11. Sustainable bioactive pectin-based films to improve fruit safety via a circular economy approach

    Food Hydrocolloids, Vol. 137

  12. Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments

    Food Hydrocolloids, Vol. 135