EMILIA MARÍA GUADIX ESCOBAR-rekin lankidetzan egindako argitalpenak (11)

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

2009

  1. Density, viscosity and surface tension of whey protein concentrate solutions

    Journal of Food Process Engineering, Vol. 32, Núm. 2, pp. 235-247

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

2007

  1. 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

  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

1998

  1. 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

  1. 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

  1. Enzymatic hydrolysis of whey proteins. II. Molecular‐weight range

    Biotechnology and Bioengineering

  2. Enzymatic hydrolysis of whey proteins: I. Kinetic models

    Biotechnology and Bioengineering, Vol. 44, Núm. 4, pp. 523-528

1992

  1. Hidrolizados enzimáticos de interés en la IAA

    Alimentación, equipos y tecnología, Año 11, Núm. 10, pp. 174-180