Publicacións en colaboración con investigadores/as de AZTI Centro Tecnológico de Investigación Marina y Alimentaria (22)

2022

  1. Structure design for gastronomy applications

    Food Structure Engineering and Design for Improved Nutrition, Health and Well-being (Elsevier), pp. 139-155

2014

  1. Effect of highly aerated food on expected satiety

    International Journal of Gastronomy and Food Science, Vol. 2, Núm. 1, pp. 14-21

  2. Improved digestibility of β-lactoglobulin by pulsed light processing: A dilatational and shear study

    Soft Matter, Vol. 10, Núm. 48, pp. 9702-9714

  3. Molecular Gastronomy in Spain

    Journal of Culinary Science and Technology, Vol. 12, Núm. 4, pp. 279-293

  4. Monitoring spatio-temporal variability of the Adour River turbid plume (Bay of Biscay, France) with MODIS 250-m imagery

    Continental Shelf Research, Vol. 74, pp. 35-49

2010

  1. New Trends for Food Product Design

    Functional Food Product Development (Wiley-Blackwell), pp. 227-243