Rheological and Thermal Study about the Gelatinization of Different Starches (Potato, Wheat and Waxy) in Blend with Cellulose Nanocrystals

por Chipón, Josefina, Ramírez, Kassandra, Morales, José, Díaz-Calderón, Paulo
Publicado 2022

Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés

por Ramírez-Carrasco, Patricia, Paredes-Toledo, Javier, Romero-Hasler, Patricio, Soto-Bustamante, Eduardo, Díaz-Calderón, Paulo, Robert, Paz, Giménez, Begoña
Publicado 2020

Rheological and Structural Study of Salmon Gelatin with Controlled Molecular Weight

por Enrione, Javier, Char, Cielo, Pepczynska, Marzena, Padilla, Cristina, González-Muñoz, Adrian, Olguín, Yusser, Quinzio, Claudia, Iturriaga, Laura, Díaz-Calderón, Paulo
Publicado 2020

Understanding the Molecular Conformation and Viscoelasticity of Low Sol-Gel Transition Temperature Gelatin Methacryloyl Suspensions

por Padilla, Cristina, Quero, Franck, Pępczyńska, Marzena, Díaz-Calderon, Paulo, Acevedo, Juan Pablo, Byres, Nicholas, Blaker, Jonny J., MacNaughtan, William, Williams, Huw E. L., Enrione, Javier
Publicado 2023