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Membranes|October 27, 2023
The Characterization of Biodegradable Films and Food PackagingIsmael MarcetMolecules (Basel, Switzerland)|December 9, 2023
Antioxidant Activity of Egg Yolk Protein Hydrolysates Obtained by Enzymatic and Sub-Critical Water HydrolysisIsmael Marcet, María Carpintero, Manuel Rendueles, et al.Journal of Food Science and Technology|November 1, 2017
Edible films from residual delipidated egg yolk proteinsIsmael Marcet, Sara Sáez, Manuel Rendueles, et al.Food Chemistry|December 10, 2025
Modification of polysaccharides with octenyl succinic anhydride (OSA): Reaction, effect on their functional properties and applicationsMaría Carpintero, Ismael Marcet, Manuel Rendueles, et al.Molecules (Basel, Switzerland)|November 9, 2024
Emulsifiers: Their Influence on the Rheological and Texture Properties in an Industrial ChocolateMaria Pombal, Ismael Marcet, Manuel Rendueles, et al.Membranes|January 21, 2022
Egg Yolk Oil as a Plasticizer for Polylactic Acid FilmsMaría Carpintero, Ismael Marcet, Manuel Rendueles, et al.Waste Management (New York, N.Y.)|February 3, 2016
The use of sub-critical water hydrolysis for the recovery of peptides and free amino acids from food processing wastes. Review of sources and main parametersIsmael Marcet, Carlos Álvarez, Benjamín Paredes, et al.Journal of Agricultural and Food Chemistry|July 18, 2014
Inert and oxidative subcritical water hydrolysis of insoluble egg yolk granular protein, functional properties, and comparison to enzymatic hydrolysisIsmael Marcet, Carlos Álvarez, Benjamín Paredes, et al.Journal of the Science of Food and Agriculture|September 2, 2017
The effect of ultrasound on the alkali extraction of proteins from eggshell membranesIsmael Marcet, Marina Salvadores, Manuel Rendueles, et al.Bioresource Technology|November 20, 2024
Long-chain fatty acids as sole carbon source in polyhydroxyalkanoates production by Cupriavidus necator H16Florencia Ridella, Ismael Marcet, Manuel Rendueles, et al.Pageof 3