FERNANDO CAMACHO RUBIO-rekin lankidetzan egindako argitalpenak (4)

2018

  1. A lumped model of the lipase catalyzed hydrolysis of sardine oil to maximize polyunsaturated fatty acids content in acylglycerols

    Food Chemistry, Vol. 240, pp. 286-294

2008

  1. A combined fouling model to describe the influence of the electrostatic environment on the cross-flow microfiltration of BSA

    Journal of Membrane Science, Vol. 318, Núm. 1-2, pp. 247-254

2006

  1. Production of whey protein hydrolysates with reduced allergenicity in a stable membrane reactor

    Journal of Food Engineering, Vol. 72, Núm. 4, pp. 398-405

2001

  1. Correlation of base consumption with the degree of hydrolysis in enzymic protein hydrolysis

    Journal of Dairy Research, Vol. 68, Núm. 2, pp. 251-265