Lista de obras -

Altering functional properties of fats using power ultrasound.

artículo científico publicado en 2010

Control of Listeria monocytogenes in ready-to-eat meats containing sodium levulinate, sodium lactate, or a combination of sodium lactate and sodium diacetate.

artículo científico publicado en 2008

Crystallization behavior of anhydrous milk fat-sunflower oil wax blends

artículo científico publicado en 2011

Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle ⬇️

artículo científico publicado el 13 de junio de 2011

Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat−Sunflower Oil Blends ⬇️

artículo científico publicado el 22 de octubre de 2003

Effect of processing conditions as high-intensity ultrasound, agitation, and cooling temperature on the physical properties of a low saturated fat

scientific article published on 12 September 2020

Effect of storage time on physical properties of sonocrystallized all-purpose shortening

artículo científico publicado en 2020

Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems

artículo científico publicado en 2012

Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: effect on off-flavor generation

scientific article published on 01 May 2009

Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey

artículo científico publicado en 2012

Increasing omega fatty acid content in cow's milk through diet manipulation: effect on milk flavor.

artículo científico publicado en 2009

Influence of ι‐Carrageenan, Pectin, and Gelatin on the Physicochemical Properties and Stability of Milk Protein‐Stabilized Emulsions ⬇️

artículo científico publicado el 1 de febrero de 2012

Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing

scientific article published on 07 October 2019

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High-Intensity Ultrasound

artículo científico publicado en 2019

Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review

artículo científico publicado en 2020

Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat

artículo científico publicado en 2020

Sonocrystallization of Interesterified Soybean Oil: Effect of Saturation Level and Supercooling.

artículo científico publicado en 2018

The water vapor permeability of polycrystalline fat barrier films

artículo científico publicado en 2006

Using high intensity ultrasound as a tool to change the functional properties of interesterified soybean oil

artículo científico publicado en 2011

Lista de obras de

Altering functional properties of fats using power ultrasound.

Control of Listeria monocytogenes in ready-to-eat meats containing sodium levulinate, sodium lactate, or a combination of sodium lactate and sodium diacetate.

Crystallization behavior of anhydrous milk fat-sunflower oil wax blends

Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle ⬇️

Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat−Sunflower Oil Blends ⬇️

Effect of processing conditions as high-intensity ultrasound, agitation, and cooling temperature on the physical properties of a low saturated fat

Effect of storage time on physical properties of sonocrystallized all-purpose shortening

Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems

Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: effect on off-flavor generation

Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey

Increasing omega fatty acid content in cow's milk through diet manipulation: effect on milk flavor.

Influence of ι‐Carrageenan, Pectin, and Gelatin on the Physicochemical Properties and Stability of Milk Protein‐Stabilized Emulsions ⬇️

Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High-Intensity Ultrasound

Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review

Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat

Sonocrystallization of Interesterified Soybean Oil: Effect of Saturation Level and Supercooling.

The water vapor permeability of polycrystalline fat barrier films

Using high intensity ultrasound as a tool to change the functional properties of interesterified soybean oil