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C. Carretero

University of Girona

36

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610

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Surimi-like protein ingredient from porcine spleen as lean meat replacer in emulsion-type sausages.

2021 Meat Science
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RSM Optimization for the Recovery of Technofunctional Protein Extracts from Porcine Hearts

2020 Foods
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Improving quark-type cheese yield and quality by treating semi-skimmed cow milk with microbial transglutaminase

2020 Lwt - Food Science and Technology
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Recovery and Extraction of Technofunctional Proteins from Porcine Spleen Using Response Surface Methodology

2019 Food and Bioprocess Technology
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Utilization of protein fractions from Porcine Spleen as Technofunctional Ingredients in Emulsified Cooked Meat Sausages

2019 International Journal of Food Science and Technology
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Nanofibrillated Cellulose as Functional Ingredient in Emulsion-Type Meat Products

2018 Food and Bioprocess Technology
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Citations (9)
Blood by-products as ingredients in processed meat

2011
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Use of porcine blood plasma in “phosphate-free frankfurters”

2011 Procedia food science
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Effect of transglutaminase on heat-induced gel properties at acid pH of mixtures of plasma and haemoglobin hydrolysate from porcine blood

2011 Procedia food science
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Microstructure-function relationships of heat-induced gels of porcine haemoglobin.

2009 Food Hydrocolloids
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Citations (43)