Publicaciones en colaboración con investigadores/as de Universidad Politécnica de Valencia (4)

2023

  1. Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

    Foods, Vol. 12, Núm. 6

2022

  1. Upscaling via a Prospective LCA: A Case Study on Tomato Homogenate Using a Near-to-Market Pasteurisation Technology

    Sustainability (Switzerland), Vol. 14, Núm. 3

2014

  1. Molecular Gastronomy in Spain

    Journal of Culinary Science and Technology, Vol. 12, Núm. 4, pp. 279-293

  2. Use of vacuum-frying in chicken nugget processing

    Innovative Food Science and Emerging Technologies, Vol. 26, pp. 482-489