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Alejandra Medrano

University of the Republic

14

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394

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Ibero‐American Network as a Collaborative Strategy to Provide Tools for the Development of Phytopharmaceuticals and Nutraceuticals

2021
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Effect of enzymatic hydrolysis of brewer’s spent grain on bioactivity, techno-functional properties and nutritional value when added to a bread formulation.

2021
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Effect of ultra high pressure homogenization combined with β‐cyclodextrin in the development of a cholesterol‐reduced whole milk

2020 Journal of Food Processing and Preservation
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Healthy Eating Recommendations: Good for Reducing Dietary Contribution to the Body's Advanced Glycation/Lipoxidation End Products Pool?

2020 Nutrition Research Reviews
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Effect of Acid Modification of Soy Glycinin on Its Interfacial and Emulsifying Properties

2018 Journal of the American Oil Chemists' Society
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Dietary Advanced Glycation End Products and Their Role in Health and Disease

2015 Advances in Nutrition
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The effect of glycation on oil–water emulsion properties of β-lactoglobulin

2012 Lwt - Food Science and Technology
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Correlation of average hydrophobicity, water/air interface surface rheological properties and foaming properties of proteins

2012 Food Science and Technology International
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Desestabilización de emulsiones aceite-agua preparadas con proteínas de soja

2011 Innotec
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Influencia del pH en la estabilidad de emulsiones elaboradas con proteínas de salvado de arroz

2011 Innotec
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