Publicacións (18) Publicacións de SALVADOR PÉREZ HUERTAS

2024

  1. Hydrophobic Materials and Coatings from Natural Sources

    Progress in Adhesion and Adhesives: Volume 8 (wiley), pp. 189-220

  2. Hydrophobization of Cold Plasma Activated Glass Surfaces by Hexamethyldisilazane Treatment

    Molecules, Vol. 29, Núm. 11

  3. Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams

    Applied Sciences (Switzerland), Vol. 14, Núm. 6

  4. Maximizing Antioxidant Potential in Picual Virgin Olive Oil: Tailoring Agronomic and Technological Factors with Response Surface Methodology

    Foods, Vol. 13, Núm. 13

  5. Optimizing the Extraction Process of Value-Added Products from Olive Cake Using Neuro-Fuzzy Models

    Processes, Vol. 12, Núm. 2

  6. Recycling PVC Waste into CO2 Adsorbents: Optimizing Pyrolysis Valorization with Neuro-Fuzzy Models

    Processes, Vol. 12, Núm. 3

  7. 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

  1. Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein

    Foods, Vol. 12, Núm. 10

  2. Cold gelation of whey protein isolate with sugars in an ultrasound environment

    Food Hydrocolloids, Vol. 139

  3. Hydrocolloids of Egg White and Gelatin as a Platform for Hydrogel-Based Tissue Engineering

    Gels, Vol. 9, Núm. 6

  4. Impact of Storage Conditions of Yogurt Dry Ingredients on the Physicochemical Properties of the Final Product

    Applied Sciences (Switzerland), Vol. 13, Núm. 24

  5. 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

  6. 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

  7. 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

  1. Aerated whey protein gels as a controlled release system of creatine investigated in an artificial stomach

    Innovative Food Science and Emerging Technologies, Vol. 79

  2. 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

  3. Influence of Air Cold Plasma Modification on the Surface Properties of Paper Used for Packaging Production

    Applied Sciences (Switzerland), Vol. 12, Núm. 7

  4. 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