E-LIB Suche - Ergebnisse für: ZORRILLA, SUSANA E.

1

Behavior of whey protein aggregates‐alginate beads filled w..:

Espinaco, Brenda Y. ; Niizawa, Ignacio ; Zorrilla, Susana E..
Journal of Food Process Engineering. 47 (2024) 1 - p. , 2024

Link: https://doi.org/10.1111/..

2

Whey protein aggregates‐alginate composite gel for astaxant..:

Espinaco, Brenda Y. ; Niizawa, Ignacio ; Zorrilla, Susana E..
European Journal of Lipid Science and Technology. 125 (2023) 8 - p. , 2023

Link: https://doi.org/10.1002/..

3

Production of alginate‐based emulsion microgel particles to..:

Niizawa, Ignacio ; Sihufe, Guillermo A. ; Zorrilla, Susana E.
Journal of Applied Polymer Science. , 2023

Link: https://doi.org/10.1002/..

4

Sensitivity analysis on the release of food active compound..:

Oroná, Jesica D. ; Zorrilla, Susana E. ; Peralta, Juan Manuel
Journal of Food Engineering. 320 (2022) - p. 110919 , 2022

Link: https://doi.org/10.1016/..

5

Book Review:

Zorrilla, Susana E.
Journal of Food Engineering. 317 (2022) - p. 110868 , 2022

Link: https://doi.org/10.1016/..

6

Contributors:

, In: Global Perspectives on Astaxanthin,

Abdelaziz, Aya I. ; Abdollahi, Mehdi ; Adrah, Kelvin... - p. xxvii-xxxii , 2021

Link: https://doi.org/10.1016/..

7

Rheological characterisation of full-fat and reduced-fat ae..:

Meza, Bárbara E. ; Fernandes, Rubens R. ; Zorrilla, Susana E...
LWT. 142 (2021) - p. 111014 , 2021

Link: https://doi.org/10.1016/..

8

Numerical modelling of the food freezing process in a quasi..:

Stebel, Michal ; Smolka, Jacek ; Palacz, Michal...
Innovative Food Science & Emerging Technologies. 74 (2021) - p. 102834 , 2021

Link: https://doi.org/10.1016/..

9

Astaxanthin production by autotrophic cultivation of Haemat..:

, In: Global Perspectives on Astaxanthin,

Niizawa, Ignacio ; Espinaco, Brenda Y. ; Zorrilla, Susana E.. - p. 71-89 , 2021

Link: https://doi.org/10.1016/..

10

Design of whey protein aggregates towards microgel-stabiliz..:

Niizawa, Ignacio ; Sihufe, Guillermo A. ; Zorrilla, Susana E.
LWT. 152 (2021) - p. 112324 , 2021

Link: https://doi.org/10.1016/..

11

Effect of temperature and composition on rheological behavi..:

Meza, Bárbara E. ; Peralta, Juan Manuel ; Zorrilla, Susana E.
Food Hydrocolloids. 117 (2021) - p. 106689 , 2021

Link: https://doi.org/10.1016/..

12

Characterisation of soluble aggregates from commercial whey..:

Meza, Bárbara E ; De Piante Vicín, Daniel A ; Marino, Fernanda...
International Journal of Dairy Technology. 73 (2019) 2 - p. 429-436 , 2019

Link: https://doi.org/10.1111/..

13

Natural astaxanthin encapsulation: Use of response surface ..:

Niizawa, Ignacio ; Espinaco, Brenda Y. ; Zorrilla, Susana E..
International Journal of Biological Macromolecules. 121 (2019) - p. 601-608 , 2019

Link: https://doi.org/10.1016/..

14

Sensitivity analysis using a model based on computational f..:

Orona, Jesica D. ; Zorrilla, Susana E. ; Peralta, Juan Manuel
Journal of Food Engineering. 237 (2018) - p. 183-193 , 2018

Link: https://doi.org/10.1016/..

15

Effect of sodium chloride reduction on physicochemical, bio..:

Sihufe, Guillermo A. ; De Piante Vicín, Daniel A. ; Marino, Fernanda...
International Dairy Journal. 82 (2018) - p. 11-18 , 2018

Link: https://doi.org/10.1016/..