Publicacions en col·laboració amb investigadors/es de Instituto de Investigación en Ciencias de la Alimentación (12)

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

    Food Hydrocolloids, Vol. 146

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

    Food Research International, Vol. 178

2023

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

    Carbohydrate Polymers, Vol. 299

  2. 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

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

    Food Hydrocolloids, Vol. 135

2022

  1. Agar-based packaging films produced by melt mixing: Study of their retrogradation upon storage

    Algal Research, Vol. 66

  2. Sustainable starch biocomposite films fully-based on white rice (Oryza sativa) agroindustrial by-products

    Food and Bioproducts Processing, Vol. 136, pp. 47-58

  3. Waste Biomass Valorisation for the Development of Sustainable Cellulosic Aerogels and their Sound Absorption Properties

    Advanced Sustainable Systems, Vol. 6, Núm. 11

2021

  1. Understanding the different emulsification mechanisms of pectin: Comparison between watermelon rind and two commercial pectin sources

    Food Hydrocolloids, Vol. 120