M.C. Gómez-Guillén

Institute of Food Science

H指数:68

被引数:1.6万

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Complex gelatin−emulsion film matrices incorporating salmon oil Pickering emulsions: structure, functionality and viscoelastic behaviour after short-term hydration in artificial saliva

含鲑鱼油Pickering乳液的复合明胶-乳液薄膜基质：人工唾液中短期水合后的结构、功能性和粘弹性行为

Applied Food Research

IF6.2

2026-10-210

OAAI

A novel Mediterranean-inspired rolled food based on gelatin films containing protein–quercetin Pickering emulsions

一种基于含蛋白质-槲皮素Pickering乳液的明胶薄膜的地中海风味新型卷制食品

Food Hydrocolloids

IF12.4

2026-04-220

OAAI

Structural Modulation of Musky Octopus Proteins by pH and Ultrasound: From Aggregates to Protein–Quercetin Emulsion Stabilisers

pH和超声对麝香章鱼蛋白的结构调控：从聚集物到蛋白-槲皮素乳液稳定剂

Molecules 2025, Vol. 30, Page 4570

IF4.6

2025-11-270

OAAI

Storage Stability and Antioxidant Properties of Vegetable and Marine Lecithin Liposomes Loaded with Sea Cucumber (Holothuria forskali) and Musky Octopus (Eledone moschata) Protein Hydrolysates

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2025-01-180

Comprehensive characterization of ultrafiltered fresh cheeses enriched with milk fat globule membrane (MFGM) and ω-3 fatty acids

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-01-010

OAAI

Characterisation of desolvation-produced high-molecular-weight gelatin fractions and their use for nanoparticles synthesis

JOURNAL OF FOOD ENGINEERING

IF5.8

2024-06-013

PRE

The Effect of Milk Fat Globule Membrane (MFGM) Concentrate Addition on Ultrafiltered Goat Milk Coagulation and Fresh Cheese Rheology

牛奶脂肪球膜 (MFGM) 浓缩物的添加对超滤山羊奶凝结和新鲜奶酪流变学的影响

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2024-05-301

Rheological characterization of commercial Burgos-type ultrafiltered fresh cheeses

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-12-013

OAAI

Structural, viscoelastic, and emulsifying properties of shrimp chitin nanowhisker dispersions as a function of acidic pHs

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-08-015

OAAI

Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties

ANTIOXIDANTS

IF6.6

2022-11-135

OAAI

The role of the drying method on fish oil entrapment in a fish muscle protein- κ-carrageenan- fish protein hydrolysate wall matrix and the properties of colloidal dispersions

干燥方法对鱼肌肉蛋白-κ-角叉菜胶-鱼蛋白水解物壁基质中鱼油截留的作用以及胶体分散体的性质

FOOD HYDROCOLLOIDS

IF12.4

2022-10-0113

The effect of chitosan nanoparticles on the rheo-viscoelastic properties and lipid digestibility of oil/vinegar mixtures (vinaigrettes)

JOURNAL OF FUNCTIONAL FOODS

IF4

2022-06-017

OAAI

Extraction and characterization of Argentine red shrimp (Pleoticus muelleri) phospholipids as raw material for liposome production

FOOD CHEMISTRY

IF9.8

2022-04-018

Tailoring physico-mechanical and antimicrobial/antioxidant properties of biopolymeric films by cinnamaldehyde-loaded chitosan nanoparticles and their application in packaging of fresh rainbow trout fillets

FOOD HYDROCOLLOIDS

IF12.4

2022-03-0195

Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Cynoscion guatucupa) Protein Hydrolysate

ANTIOXIDANTS

IF6.6

2021-10-0121

OAAI

Enhancement of oral bioavailability of natural compounds and probiotics by mucoadhesive tailored biopolymer-based nanoparticles: A review

FOOD HYDROCOLLOIDS

IF12.4

2021-09-0178

OAAI

Characterization and storage stability of spray dried soy-rapeseed lecithin/ trehalose liposomes loaded with a tilapia viscera hydrolysate

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2021-07-0138

OAAI

The preferential use of a soy-rapeseed lecithin blend for the liposomal encapsulation of a tilapia viscera hydrolysate

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-03-0119

OAAI

trans-Cinnamaldehyde-doped quadripartite biopolymeric films: Rheological behavior of film-forming solutions and biofunctional performance of films

FOOD HYDROCOLLOIDS

IF12.4

2021-03-0162

OAAI

Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings

使用没食子酸和壳聚糖涂层的马鲭鱼 (Trachurus trachurus) 鱼片生物保存

FOOD CONTROL

IF6.3

2021-02-0167

OAAI

M.C. Gómez-Guillén

个人简介

教育背景

工作经历

荣誉奖项

研究方向