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Influence of starch-protein interactions on the digestibility and chemical properties of a 3D-printed food matrix based on salmon by-product proteins.
Food Res Int. 2024 Mar;179:114035. doi: 10.1016/j.foodres.2024.114035. Epub 2024 Jan 17.
Food Res Int. 2024.
PMID: 38342515
Three-Dimensional Printing Parameter Optimization for Salmon Gelatin Gels Using Artificial Neural Networks and Response Surface Methodology: Influence on Physicochemical and Digestibility Properties.
Carvajal-Mena N, Tabilo-Munizaga G, Saldaña MDA, Pérez-Won M, Herrera-Lavados C, Lemus-Mondaca R, Moreno-Osorio L.
Carvajal-Mena N, et al. Among authors: herrera lavados c.
Gels. 2023 Sep 20;9(9):766. doi: 10.3390/gels9090766.
Gels. 2023.
PMID: 37754446
Free PMC article.
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Liposomes Loaded with Green Tea Polyphenols-Optimization, Characterization, and Release Kinetics Under Conventional Heating and Pulsed Electric Fields.
Jara-Quijada E, Pérez-Won M, Tabilo-Munizaga G, Lemus-Mondaca R, González-Cavieres L, Palma-Acevedo A, Herrera-Lavados C.
Jara-Quijada E, et al. Among authors: herrera lavados c.
Food Bioproc Tech. 2023 Jun 9:1-13. doi: 10.1007/s11947-023-03136-8. Online ahead of print.
Food Bioproc Tech. 2023.
PMID: 37363379
Free PMC article.
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Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life.
Perez-Won M, Lemus-Mondaca R, Herrera-Lavados C, Reyes JE, Roco T, Palma-Acevedo A, Tabilo-Munizaga G, Aubourg SP.
Perez-Won M, et al. Among authors: herrera lavados c.
Foods. 2020 Mar 3;9(3):273. doi: 10.3390/foods9030273.
Foods. 2020.
PMID: 32138171
Free PMC article.
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