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List of works by Nuria C Acevedo

Advances in our understanding of the structure and functionality of edible fats and fat mimetics

scientific article published on 01 January 2020

Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient

scientific article published on 18 April 2016

Development of a low resolution (1)H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk.

scientific article

Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications

scientific article published on 21 December 2018

Effect of food additives on egg yolk gelation induced by freezing

scientific article published on 21 April 2018

Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels

scientific article published on 19 February 2020

Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelation

scientific article published on 30 September 2019

Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen-Thawed Hen Egg Yolk

scientific article published on 8 December 2017

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