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Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein–lipid interactions by infrared spectroscopy

Food hydrocolloids, 2011, Vol.25 (1), p.12-18

2011

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Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein

Food research international, 2011-01, Vol.44 (1), p.360-366

2011

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Muscle protein solubility of some cephalopods (pota and octopus) during frozen storage

Journal of the science of food and agriculture, 2002-05, Vol.82 (6), p.663-668

2002

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Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

Meat science, 2012-10, Vol.92 (2), p.144-150

2012

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Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed

Meat science, 2010-03, Vol.84 (3), p.356-363

2010

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Addition of fermented and unfermented grape skin in broilers’ diets: effect on digestion, growth performance, intestinal microbiota and oxidative stability of meat

Animal (Cambridge, England), 2020-07, Vol.14 (7), p.1371-1381

2020

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Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation

Meat science, 2018-01, Vol.135, p.6-13

2018

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Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient

Meat science, 2016-04, Vol.114, p.75-84

2016

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Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters

Meat science, 2013-03, Vol.93 (3), p.757-766

2013

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Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization

Food chemistry, 2015-10, Vol.185, p.470-478

2015

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Nutritional and Antioxidant Properties of Different Brown and Red Spanish Edible Seaweeds

Food science and technology international, 2010-10, Vol.16 (5), p.361-370

2010

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Amino acid composition of early stages of cephalopods and effect of amino acid dietary treatments on Octopus vulgaris paralarvae

Aquaculture, 2004-12, Vol.242 (1), p.455-478

2004

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Production of Biogenic Amines and Their Potential Use as Quality Control Indices for Hake (Merluccius merluccius, L.) Stored in Ice

Journal of food science, 2001-09, Vol.66 (7), p.1030-1032

2001

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Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters

Food chemistry, 2017-04, Vol.221, p.1333-1339

2017

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Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

Food research international, 2010-10, Vol.43 (8), p.2068-2076

2010

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Polysaccharide gels as oil bulking agents: Technological and structural properties

Food hydrocolloids, 2014-05, Vol.36, p.374-381

2014

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Konjac gel fat analogue for use in meat products: Comparison with pork fats

Food hydrocolloids, 2012, Vol.26 (1), p.63-72

2012

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Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

Food hydrocolloids, 2013-01, Vol.30 (1), p.351-357

2013

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Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters

Food science and technology international, 2016-03, Vol.22 (2), p.132-145

2016

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Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage

Meat science, 2013-03, Vol.93 (3), p.351-360

2013

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Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population

Meat science, 2017-11, Vol.133, p.194-203

2017

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Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed

Meat science, 2011-04, Vol.87 (4), p.373-380

2011

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Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

Journal of food science and technology, 2016-12, Vol.53 (12), p.4336-4347

2016

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Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content

Meat science, 2009-10, Vol.83 (2), p.255-262

2009

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Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study

Food chemistry, 2013-12, Vol.141 (4), p.3688-3694

2013

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Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein–lipid interactions by infrared spectroscopy

Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein

Muscle protein solubility of some cephalopods (pota and octopus) during frozen storage

Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed

Addition of fermented and unfermented grape skin in broilers’ diets: effect on digestion, growth performance, intestinal microbiota and oxidative stability of meat

Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation

Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient

Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters

Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization

Nutritional and Antioxidant Properties of Different Brown and Red Spanish Edible Seaweeds

Amino acid composition of early stages of cephalopods and effect of amino acid dietary treatments on Octopus vulgaris paralarvae

Production of Biogenic Amines and Their Potential Use as Quality Control Indices for Hake (Merluccius merluccius, L.) Stored in Ice

Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters

Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

Polysaccharide gels as oil bulking agents: Technological and structural properties

Konjac gel fat analogue for use in meat products: Comparison with pork fats

Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters

Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage

Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population

Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed

Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content

Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study

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