Joaquín Gómez-Estaca

Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Spain

Research Interests

Explore related searches

Professors in Spain Professors in Food Science Food Science professors in Spain

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

Articles (10)

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2023

Year:

2023

Year:

2021

Year:

2020

Year:

2020

Year:

2020

Collaborators (4)

Rafael Gavara

Associate Professor

Universitat Politècnica de València

SPAIN

View details

Francisco J. Sánchez-Muniz

Universidad Complutense de Madrid

SPAIN

View details

BEATRIZ HERRANZ

Universidad Complutense de Madrid

SPAIN

View details

Irene Albertos

Universidad de Valladolid

SPAIN

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Joaquín Gómez-Estaca

Research Interests

Explore related searches

Contact this professor

Articles (10)

Animal-derived proteins as stabilizers of Pickering emulsions: applications and challenges

The Science of Aging: Understanding Phenolic and Flavor Compounds and Their Influence on Alcoholic Beverages Aged with Alternative Woods

Modifying the technological properties and the release of cocoa compounds of active gliadin films by increasing the temperature of processing

Pickering Double Emulsions Stabilized with Chitin Nanocrystals and Myristic Acid-Functionalized Silica Nanoparticles for Curcumin and Chlorogenic Acid Co-Delivery

Agro-Industrial Protein Waste and Co-Products Valorization for the Development of Bioplastics: Thermoprocessing and Characterization of Feather Keratin/Gliadin Blends

Evaluation of by-products from agricultural, livestock and fishing industries as nutrient source for the production of proteolytic enzymes

Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns

The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods

Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient

The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutes

Collaborators (4)

Rafael Gavara

Francisco J. Sánchez-Muniz

BEATRIZ HERRANZ

Irene Albertos

Make your next move.