SALVADOR
PÉREZ HUERTAS
Investigador en el periodo 2023-2023
Publicaciones (22) Publicaciones de SALVADOR PÉREZ HUERTAS
2024
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Optimizing the Extraction Process of Value-Added Products from Olive Cake Using Neuro-Fuzzy Models
Processes, Vol. 12, Núm. 2
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Recycling PVC Waste into CO2 Adsorbents: Optimizing Pyrolysis Valorization with Neuro-Fuzzy Models
Processes, Vol. 12, Núm. 3
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Tailoring the surface and rheological properties of gelatine-based hydrogel films via indirect cold plasma treatment for engineering applications
Journal of Food Engineering, Vol. 363
2023
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Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein
Foods, Vol. 12, Núm. 10
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Cold gelation of whey protein isolate with sugars in an ultrasound environment
Food Hydrocolloids, Vol. 139
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Hydrocolloids of Egg White and Gelatin as a Platform for Hydrogel-Based Tissue Engineering
Gels, Vol. 9, Núm. 6
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On the use of plastic precursors for preparation of activated carbons and their evaluation in CO2 capture for biogas upgrading: a review
Waste Management, Vol. 161, pp. 116-141
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State of the Art of Lean Six Sigma and Its Implementation in Chemical Manufacturing Industry Using a Bibliometric Perspective
Applied Sciences (Switzerland), Vol. 13, Núm. 12
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The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People
Foods, Vol. 12, Núm. 7
2022
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Aerated whey protein gels as a controlled release system of creatine investigated in an artificial stomach
Innovative Food Science and Emerging Technologies, Vol. 79
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Effect of natural ingredients on the structural-mechanical and physicochemical properties of ice cream mixes
Ukrainian Food Journal, Vol. 11, Núm. 3, pp. 358-372
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Influence of Air Cold Plasma Modification on the Surface Properties of Paper Used for Packaging Production
Applied Sciences (Switzerland), Vol. 12, Núm. 7
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Influence of Farming System and Forecrops of Spring Wheat on Protein Content in the Grain and the Physicochemical Properties of Unsonicated and Sonicated Gluten
Molecules, Vol. 27, Núm. 12
2021
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Surface properties of gluten deposited on cold plasma-activated glass
Food Hydrocolloids, Vol. 118
2020
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Surface modification of albumin/gelatin films gelled on low-temperature plasma-treated polyethylene terephthalate plates
Plasma Processes and Polymers, Vol. 17, Núm. 3
2019
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Influence of water-soluble nonionic polymers adsorption on colloidal properties of nanosilica dispersions
FRENCH-UKRAINIAN JOURNAL OF CHEMISTRY, Vol. 7, Núm. 1, pp. 57-73
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Physicochemical properties of High-Protein-Set Yoghurts obtained with the addition of whey protein preparations
International Journal of Dairy Technology, Vol. 72, Núm. 3, pp. 395-402
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Surface and rheological properties of egg white albumin/gelatin dispersions gelled on cold plasma-activated glass
Food Hydrocolloids, Vol. 96, pp. 224-230
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Surface properties of whey protein gels
Journal of the Chemical Society of Pakistan, Vol. 41, Núm. 6, pp. 956-965
2018
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Time-based changes in surface properties of poly(ethylene terephthalate) activated with air and argon-plasma treatments
Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol. 558, pp. 322-329