Publikationen in Zusammenarbeit mit Forschern von Centro Tecnológico de la Carne de Galicia (3)

2023

  1. An overview of novel proteins in reformulated food

    Strategies to Improve the Quality of Foods (Elsevier), pp. 313-335

2022

  1. Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés

    LWT, Vol. 163

  2. Potential applications of Pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles

    Current Opinion in Food Science, Vol. 46