FERNANDO
CAMACHO RUBIO
Investigador en el periodo 2014-2015
EMILIA MARÍA
GUADIX ESCOBAR
CATEDRÁTICA DE UNIVERSIDAD
Publicaciones en las que colabora con EMILIA MARÍA GUADIX ESCOBAR (11)
2018
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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
2009
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Density, viscosity and surface tension of whey protein concentrate solutions
Journal of Food Process Engineering, Vol. 32, Núm. 2, pp. 235-247
2008
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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
2007
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Producción de hidrolizados de proteínas del lactosuero para nutrición infantil
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 379, pp. 108-112
2006
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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
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Correlation of base consumption with the degree of hydrolysis in enzymic protein hydrolysis
Journal of Dairy Research, Vol. 68, Núm. 2, pp. 251-265
1998
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Influence of enzymes, pH and temperature on the kinetics of whey protein hydrolysis
Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 4, Núm. 2, pp. 79-84
1996
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A simple method for obtaining kinetic equations to describe the enzymatic hydrolysis of biopolymers
Journal of Chemical Technology and Biotechnology, Vol. 67, Núm. 3, pp. 286-290
1994
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Enzymatic hydrolysis of whey proteins. II. Molecular‐weight range
Biotechnology and Bioengineering
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Enzymatic hydrolysis of whey proteins: I. Kinetic models
Biotechnology and Bioengineering, Vol. 44, Núm. 4, pp. 523-528
1992
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Hidrolizados enzimáticos de interés en la IAA
Alimentación, equipos y tecnología, Año 11, Núm. 10, pp. 174-180