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Page 1
Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate.
Plant Foods Hum Nutr. 2022 Mar;77(1):141-149. doi: 10.1007/s11130-022-00956-5. Epub 2022 Mar 5.
Plant Foods Hum Nutr. 2022.
PMID: 35247155
Free PMC article.
Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage.
Franco I, Bargiela V, Tovar CA.
Franco I, et al. Among authors: tovar ca.
Foods. 2023 Mar 24;12(7):1381. doi: 10.3390/foods12071381.
Foods. 2023.
PMID: 37048205
Free PMC article.
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Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Cynoscion guatucupa) Protein Hydrolysate.
Lima KO, da Rocha M, Alemán A, López-Caballero ME, Tovar CA, Gómez-Guillén MC, Montero P, Prentice C.
Lima KO, et al. Among authors: tovar ca.
Antioxidants (Basel). 2021 Oct 1;10(10):1567. doi: 10.3390/antiox10101567.
Antioxidants (Basel). 2021.
PMID: 34679702
Free PMC article.
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Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates.
Pedrosa MM, Varela A, Domínguez-Timón F, Tovar CA, Moreno HM, Borderías AJ, Díaz MT.
Pedrosa MM, et al. Among authors: tovar ca.
Plant Foods Hum Nutr. 2020 Dec;75(4):642-650. doi: 10.1007/s11130-020-00866-4. Epub 2020 Oct 23.
Plant Foods Hum Nutr. 2020.
PMID: 33097987
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Changes in thermoviscoelastic and biochemical properties of Atroncau blancu and roxu Afuega'l Pitu cheese (PDO) during ripening.
Piñeiro-Lago L, Franco I, Tovar CA.
Piñeiro-Lago L, et al. Among authors: tovar ca.
Food Res Int. 2020 Nov;137:109693. doi: 10.1016/j.foodres.2020.109693. Epub 2020 Sep 24.
Food Res Int. 2020.
PMID: 33233267
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Structural and thermo-rheological analysis of solutions and gels of a β-lactoglobulin fraction isolated from bovine whey.
Estévez N, Fuciños P, Bargiela V, Pastrana L, Tovar CA, Luisa Rúa M.
Estévez N, et al.
Food Chem. 2016 May 1;198:45-53. doi: 10.1016/j.foodchem.2015.11.090. Epub 2015 Nov 17.
Food Chem. 2016.
PMID: 26769503
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Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates.
Estévez N, Fuciños P, Bargiela V, Picó G, Valetti NW, Tovar CA, Rúa ML.
Estévez N, et al.
Food Chem. 2017 Mar 15;219:169-178. doi: 10.1016/j.foodchem.2016.09.137. Epub 2016 Sep 22.
Food Chem. 2017.
PMID: 27765213
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