Publicacions en col·laboració amb investigadors/es de Centro de Investigación en Alimentación y Desarrollo (25)

2015

  1. Physicochemical and gelling properties of ferulated arabinoxylans from different maize cultivars

    Agricultural Research Updates (Nova Science Publishers, Inc.), pp. 133-143

2014

  1. Antioxidant activity of maize bran arabinoxylan microspheres

    Food Composition and Analysis: Methods and Strategies (Apple Academic Press), pp. 19-28

  2. Antioxidant capacity of enzymatically modified ferulated arabinoxylans and their gels

    Ferulic Acid: Antioxidant Properties, Uses and Potential Health Benefits (Nova Science Publishers, Inc.), pp. 136-150

  3. Entrapment of probiotics in water extractable arabinoxylan gels: Rheological and microstructural characterization

    Molecules, Vol. 19, Núm. 3, pp. 3628-3637

  4. Fabrication and characterization of core-shell microspheres composed of pectin and arabinoxylans as controlled release systems for insulin

    Technical Proceedings of the 2014 NSTI Nanotechnology Conference and Expo, NSTI-Nanotech 2014

  5. Ferulated arabinoxylans recovered from low-value maize by-products: Gelation and antioxidant capacity

    Ferulic Acid: Antioxidant Properties, Uses and Potential Health Benefits (Nova Science Publishers, Inc.), pp. 151-164

2013

  1. Arabinoxylan microspheres: Structural and textural characteristics

    Molecules, Vol. 18, Núm. 4, pp. 4640-4650