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Gels (Basel, Switzerland)|February 25, 2025
Surimi and Low-Salt Surimi Gelation: Key Components to Enhance the Physicochemical Properties of GelsNoman Walayat, María Blanch, Helena M Moreno
Food Chemistry|November 24, 2015
Different additives to enhance the gelation of surimi gel with reduced sodium contentDeysi Cando, Beatriz Herranz, A Javier Borderías, et al.
Food Chemistry|September 7, 2017
Importance of salt and temperature in myosin polymerization during surimi gelationRuth Núñez-Flores, Deysi Cando, A Javier Borderías, et al.
Critical Reviews in Food Science and Nutrition|July 8, 2014
New Alternatives in Seafood Restructured ProductsHelena M Moreno, Beatriz Herranz, Miriam Pérez-Mateos, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|October 24, 2020
Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein IsolatesMercedes M Pedrosa, Alejandro Varela, Fátima Domínguez-Timón, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|March 5, 2022
Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein IsolateHelena M Moreno, M Teresa Díaz, A Javier Borderías, et al.
Food Chemistry|June 22, 2021
Fish muscle processing into seafood products reduces β-parvalbumin allergenicityRaquel Pérez-Tavarez, Helena M Moreno, Javier Borderias, et al.
International Journal of Biological Macromolecules|May 8, 2020
Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storageNoman Walayat, Zhouyi Xiong, Hanguo Xiong, et al.
The British Journal of Nutrition|April 8, 2020
Dietary inclusion of Antarctic krill meal during the finishing feed period improves health and fillet quality of Atlantic salmon (Salmo salar L.)Turid Mørkøre, Helena M Moreno, Javier Borderías, et al.
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