List of works - Ruben Mercadé-Prieto

Alkali cold gelation of whey proteins. Part I: sol-gel-sol(-gel) transitions.

scientific article published in May 2009

Alkali cold gelation of whey proteins. Part II: Protein concentration.

scientific article published in May 2009

Cleaning beyond whey protein gels: Egg white

article by Hui Li et al published January 2015 in Food and Bioproducts Processing

Culinary Biophysics: on the Nature of the 6X°C Egg

article by César Vega et al published 12 January 2011 in Food biophysics

Detailed numerical analysis of evaporation of a micrometer water droplet suspended on a glass filament

article published in 2017

Determination of the shell permeability of microcapsules with a core of oil-based active ingredient

scientific article published on 10 February 2012

Diffusion of NaOH into a protein gel

Dissolution and swelling of soy protein isolate hydrogels in alkali

Dissolution of whey protein concentrate gels in alkali

Dissolving heat-induced protein gel cubes in alkaline solutions under natural and forced convection conditions

Effect of N-Ethylmaleimide as a Blocker of Disulfide Crosslinks Formation on the Alkali-Cold Gelation of Whey Proteins

scientific article published on 12 October 2016

Elastic modulus and equilibrium swelling of stranded and particulate protein hydrogels at acid pH

Fluorescence lifetime of Rhodamine B in aqueous solutions of polysaccharides and proteins as a function of viscosity and temperature

scientific article published on 30 October 2017

Mechanical characterization of microspheres – capsules, cells and beads: a review ⬇️

scientific article published on 04 January 2012

Mechanical double layer model for Saccharomyces cerevisiae cell wall.

scientific article published on 8 May 2013

Poroelastic relaxation indentation of whey protein hydrogels

Quantification of the Local Protein Content in Hydrogels Undergoing Swelling and Dissolution at Alkaline pH Using Fluorescence Microscopy

Rinsing and cleaning of α-lactalbumin fouled MF membranes

Special Issue “Selected Papers from the First International Food Operations & Processing Simulation Workshop – FoodOPS 2015 (September 21–23, 2015, Bergeggi, Italy)”

article

Study on the dissolution of heat-induced ovalbumin gel in alkaline solutions relevant to the removal of fouling deposits

Swelling and dissolution of beta-lactoglobulin gels in alkali

scientific article

Swelling of whey and egg white protein hydrogels with stranded and particulate microstructures

scientific article published on 25 November 2015

The effect of pre-adsorption of OVA or WPC on subsequent OVA or WPC fouling on heated stainless steel surface

scientific article published on 26 March 2015

The pH threshold in the dissolution of beta-lactoglobulin gels and aggregates in alkali