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Page 1
Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage.
Foods. 2023 Mar 24;12(7):1381. doi: 10.3390/foods12071381.
Foods. 2023.
PMID: 37048205
Free PMC article.
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. Among authors: bargiela v.
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. Among authors: bargiela v.
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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