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Tovar, Clara A.
216  Ergebnisse:
Personensuche X
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1

Viscoelastic Properties of Biscuit Doughs with Different Li..:

Troncoso, Ricardo ; Torrado, Ana ; Pérez-Guerra, Nelson.
Macromol.  4 (2024)  2 - p. 437-447 , 2024
Link: https://doi.org/10.3390/..
 
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2

Characterisation of desolvation-produced high-molecular-wei..:

Montero, M. Pilar ; Tovar, Clara A. ; Alemán, Ailén.
Journal of Food Engineering.  370 (2024)  - p. 111965 , 2024
Link: https://doi.org/10.1016/..
 
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3

Effect of Vacuum Packaging on the Biochemical, Viscoelastic..:

Franco, Inmaculada ; Bargiela, Verónica ; Tovar, Clara
Foods.  12 (2023)  7 - p. 1381 , 2023
Link: https://doi.org/10.3390/..
 
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4

Large amplitude oscillatory shear stress (LAOStress) analys..:

Piñeiro-Lago, Lorena ; Ramlawi, Nabil ; Franco, Inmaculada...
Food Hydrocolloids.  142 (2023)  - p. 108720 , 2023
Link: https://doi.org/10.1016/..
 
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5

The effect of chitosan nanoparticles on the rheo-viscoelast..:

Tovar, Clara A. ; Lima, Karina Oliveira ; Alemán, Ailén..
Journal of Functional Foods.  93 (2022)  - p. 105092 , 2022
Link: https://doi.org/10.1016/..
 
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6

Effect of Different Technological Factors on the Gelation o..:

Moreno, Helena M. ; Díaz, M. Teresa ; Borderías, A. Javier...
Plant Foods for Human Nutrition.  77 (2022)  1 - p. 141-149 , 2022
Link: https://doi.org/10.1007/..
 
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7

Effect of microbial transglutaminase on the production of f..:

, In: Value-Addition in Food Products and Processing Through Enzyme Technology,
Moreno, Helena M. ; Pedrosa, Mercedes M. ; Tovar, Clara A.. - p. 427-436 , 2022
Link: https://doi.org/10.1016/..
 
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8

Contributors:

, In: Value-Addition in Food Products and Processing Through Enzyme Technology,
Abdulhameed, Sabu ; Abdul Manas, Nor Hasmaliana ; Adriana, Clementz... - p. xv-xx , 2022
Link: https://doi.org/10.1016/..
 
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9

Biofunctionality assessment of α-lactalbumin nanotubes:

Fuciños, Clara ; Estévez, Natalia ; Pastrana, Lorenzo..
Food Hydrocolloids.  117 (2021)  - p. 106665 , 2021
Link: https://doi.org/10.1016/..
 
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10

Effect of frozen storage on the viscoelastic properties of ..:

Moreno, Helena M. ; Borderías, A. Javier ; Tovar, Clara A.
LWT.  145 (2021)  - p. 111353 , 2021
Link: https://doi.org/10.1016/..
 
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11

Yogurt Fortification by the Addition of Microencapsulated S..:

Lima, Karina Oliveira ; da Rocha, Meritaine ; Alemán, Ailén...
Antioxidants.  10 (2021)  10 - p. 1567 , 2021
Link: https://doi.org/10.3390/..
 
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12

Temperature dependence of the viscoelastic properties of an..:

Piñeiro-Lago, Lorena ; Franco, Inmaculada ; Tovar, Clara A.
LWT.  126 (2020)  - p. 109304 , 2020
Link: https://doi.org/10.1016/..
 
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13

Changes in thermoviscoelastic and biochemical properties of..:

Piñeiro-Lago, Lorena ; Franco, Inmaculada ; Tovar, Clara A.
Food Research International.  137 (2020)  - p. 109693 , 2020
Link: https://doi.org/10.1016/..
 
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14

Evaluation of gels made with different commercial pea prote..:

Moreno, Helena M. ; Domínguez-Timón, Fátima ; Díaz, M. Teresa...
Food Hydrocolloids.  99 (2020)  - p. 105375 , 2020
Link: https://doi.org/10.1016/..
 
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15

Comparison of Bioactive Compounds Content and Techno-Functi..:

Pedrosa, Mercedes M. ; Varela, Alejandro ; Domínguez-Timón, Fátima...
Plant Foods for Human Nutrition.  75 (2020)  4 - p. 642-650 , 2020
Link: https://doi.org/10.1007/..
 
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