Publicaciones (13) Publicaciones de RODRIGO GONZALEZ ORTEGA

2024

  1. Comparing Quality and Functional Properties of Protein Isolates from Soybean Cakes: Effect of De-Oiling Technologies

    Processes, Vol. 12, Núm. 3

  2. Detection of butter adulteration with palm stearin and coconut oil by differential scanning calorimetry coupled with chemometric data analysis

    Food Control, Vol. 157

  3. Dietary fibers effects on physical, thermal, and sensory properties of low-fat ice cream

    LWT, Vol. 199

2023

  1. Effect of heat treatment on phenolic composition and radical scavenging activity of olive leaf extract at different pH conditions: a spectroscopic and kinetic study

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 4, pp. 2047-2056

  2. Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties

    Antioxidants, Vol. 12, Núm. 2

2022

  1. Interactions of (−)-epigallocatechin-3-gallate with model lipid membranes

    Biochimica et Biophysica Acta - Biomembranes, Vol. 1864, Núm. 10

2021

  1. Antioxidant activity of natural extracts measured with a novel solid-state crocin bleaching assay by hot melt extrusion

    Journal of Food Processing and Preservation, Vol. 45, Núm. 6

  2. Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems

    Food Biophysics, Vol. 16, Núm. 1, pp. 84-97

2020

  1. Applications of compounds recovered from olive mill waste

    Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications (Elsevier), pp. 327-353

  2. Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders

    Journal of Food Engineering, Vol. 285

2019

  1. Functional protein rich extracts from bovine and porcine hearts using acid or alkali solubilisation and isoelectric precipitation

    International Journal of Food Science and Technology, Vol. 54, Núm. 4, pp. 1292-1298

2014

  1. Modification of ovalbumin with fructooligosaccharides: Consequences for network morphology and mechanical deformation responses

    Langmuir, Vol. 30, Núm. 46, pp. 14062-14072

2013

  1. E-beam irradiation affects the maximum specific growth rate of Bacillus cereus

    International Journal of Food Science and Technology, Vol. 48, Núm. 2, pp. 382-386