Utilizamos cookies

Este sitio web utiliza cookies propias y de terceros para mantener la sesión, ofrecerle una mejor experiencia de usuario y obtener datos estadísticos de navegación de los usuarios. Para más información vea la Política de cookies.

Ver Investigador - - Prisma - Unidad de Bibliometría

Cecilio Carrera Sánchez

Profesor Titular de Universidad
cecilio@us.es
Área de conocimiento: Ingeniería Química
Departamento: Ingeniería Química
Grupo: CIENCIA Y TECNOLOGIA DE SISTEMAS DISPERSOS - AGR-211 (Universidad de Sevilla)
Prog. doctorado: Programa de Doctorado en Química (RD. 99/2011)
Tipo Año Título Fuente
Artículo2023 Development of a Clean Label Mayonnaise Using Fruit Flour FOODS
Artículo2023 Effect of deacetylation degree and molecular weight on surface properties of chitosan obtained from biowastes FOOD HYDROCOLLOIDS
Artículo2023 Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties FOODS
Capítulo2023 Understanding interfacial rheology in food emulsions Materials Science and Engineering in Food Product Development
Capítulo2022 Development of complex interfaces for the encapsulation of bioactive ingredients to promote healthy and nutritional food products Delivering functionality in foods: from structure design to product engineering
Artículo2022 Effect of pH on the interfacial and foaming properties of Maillard reaction-modified proteins BIOPHYSICAL CHEMISTRY
Artículo2022 Optimization of multiple W1/O/W2 emulsions processing for suitable stability and encapsulation efficiency FOODS
Artículo2021 Antihypertensive and antioxidant activity of chia protein techno-functional extensive hydrolysates FOODS
Revisión2021 Contribution of the engineering of tailored interfaces to the formulation of novel food colloids FOOD HYDROCOLLOIDS
Artículo2021 Prebiotic food foams stabilized by inulin and β-lactoglobulin FOOD HYDROCOLLOIDS
Artículo2021 Relationship between interfacial and foaming properties of a Porphyra dioica seaweed protein concentrate JOURNAL OF FOOD ENGINEERING
Artículo2021 Safety and efficacy of a beverage containing lupine protein hydrolysates on the immune, oxidative and lipid status in healthy subjects: an intervention study (the lupine-1 trial). MOLECULAR NUTRITION & FOOD RESEARCH
Artículo2021 Scale-up and optimization of the spray drying conditions for the development of functional microparticles based on chia oil FOOD AND BIOPRODUCTS PROCESSING
Capítulo2020 Interfacial and bulk rheology of food emulsions containing inulin Springer Proceedings in Materials
Artículo2020 Interfacial and emulsifying properties of quinoa protein concentrates FOOD BIOPHYSICS
Artículo2020 Interfacial/foaming properties and antioxidant activity of a silkworm (Bombyx mori) pupae protein concentrate FOOD HYDROCOLLOIDS
Artículo2020 Rheological approaches as a tool for the development and stability behaviour of protein-stabilized emulsions FOOD HYDROCOLLOIDS
Artículo2019 A comprehensive approach from interfacial to bulk properties of legume protein-stabilized emulsions FLUIDS
Artículo2019 Assessment of interfacial viscoelastic properties of Faba bean (Vicia faba) protein-adsorbed O/W layers as a function of pH FOOD HYDROCOLLOIDS
Artículo2019 Caracterización de emulsiones prebióticas estabilizadas con inulina y b-lactoglobulina Afinidad: revista de química teórica y aplicada
Artículo2019 Characterization of prebiotic emulsions stabilized by inulin and beta-lactoglobulin FOOD HYDROCOLLOIDS
Artículo2019 Lupine protein hydrolysates decrease the inflammatory response and improve the oxidative status in human peripheral lymphocytes FOOD RESEARCH INTERNATIONAL
Artículo2019 Modelling the non-linear interfacial shear rheology behaviour of chickpea protein-adsorbed complex oil/water layers APPLIED SURFACE SCIENCE
Artículo2019 Optimized preparation of levofloxacin loaded polymeric nanoparticles PHARMACEUTICS
Artículo2017 Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine beta-lactoglobulin FOOD HYDROCOLLOIDS
Artículo2017 Strategy for foaming improvement of whey protein concentrates by addition of hydroxypropylmethylcellulose and heating: relation with interfacial properties Nutrition and Food Technology: Open Access
Artículo2016 Effects of high ultrasound intensity on foam stability and interfacial relationship of soluble soy protein isolate BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY
Artículo2016 Soy protein enzymatic hydrolysis and polysaccharides interactions: differential performance on kinetic adsorption at air-water interface BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY
Artículo2015 Impact of hydroxypropylmethylcellulose on whey protein concentrate spread film at the air-water interface: structural and surface dilatational characteristics COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
Artículo2015 Ultrasound as a method to control protein-polysaccharide foam stability by microscopic parameter alteration JOURNAL OF FOOD PROCESSING AND PRESERVATION
Artículo2014 Competitive adsorption behavior of beta-lactoglobulin, alpha-lactalbumin, bovin serum albumin in presence of hydroxypropylmethylcellulose. Influence of pH FOOD HYDROCOLLOIDS
Artículo2014 Mixed soy globulins and beta-lactoglobulin systems behaviour in aqueous solutions and at the air-water interface FOOD HYDROCOLLOIDS
Artículo2014 New view to obtain dryer food foams with different polysaccharides and soy protein by high ultrasound International Journal of Carbohydrate Chemistry
Artículo2013 Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase FOOD HYDROCOLLOIDS
Artículo2012 Assessment of interfacial and foaming properties of bovine sodium caseinate glycated with galactose JOURNAL OF FOOD ENGINEERING
Artículo2012 Effect of enzymatic hydrolysis and polysaccharide addition on the beta-lactoglobulin adsorption at the air-water interface JOURNAL OF FOOD ENGINEERING
Artículo2012 Foaming characteristics of beta-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties JOURNAL OF FOOD ENGINEERING
Artículo2012 Hydroxypropylmethylcellulose-beta-lactoglobulin mixtures at the oil-water interface. Bulk, interfacial and emulsification behavior as affected by pH FOOD HYDROCOLLOIDS
Artículo2012 Interactions between beta-lactoglobulin and casein glycomacropeptide on foaming COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo2012 Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo2012 Interfacial and foaming properties of bovine beta-lactoglobulin: Galactose Maillard conjugates FOOD HYDROCOLLOIDS
Artículo2011 Hydroxypropylmethylcellulose at the oil-water interface. Part I. Bulk behaviour and dynamic adsorption as affected by pH FOOD HYDROCOLLOIDS
Artículo2011 Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo2010 Interfacial and foaming characteristics of milk whey protein and polysaccharide mixed systems AICHE JOURNAL
Artículo2010 Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: a rheokinetic study COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo2009 Bulk and interfacial behaviour of caseinoglycomacropeptide (GMP) COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo2009 Hydroxypropylmethylcellulose surface activity at equilibrium and adsorption dynamics at the air-water and oil-water interfaces FOOD HYDROCOLLOIDS
Artículo2009 Improving the functional properties of soy glycinin by enzymatic treatment. Adsorption and foaming characteristics FOOD HYDROCOLLOIDS
Artículo2009 Interactions between milk whey protein and polysaccharide in solution FOOD CHEMISTRY
Artículo2009 Interactions in the aqueous phase and adsorption at the air-water interface of caseinoglycomacropeptide (GMP) and beta-lactoglobulin mixed systems COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo2009 Interfacial and foaming properties of soy protein and their hydrolysates FOOD HYDROCOLLOIDS
Artículo2009 Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH FOOD HYDROCOLLOIDS
Artículo2009 Kinetics of adsorption of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface JOURNAL OF COLLOID AND INTERFACE SCIENCE
Artículo2009 Surface dilatational properties of whey protein and hydroxypropyl-methyl-cellulose mixed systems at the air-water interface JOURNAL OF FOOD ENGINEERING
Artículo2008 Adsorption and foaming characteristics of soy globulins and tween 20 mixed systems INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
Artículo2008 Dynamics of adsorption of hydroxypropyl methylcellulose at the air-water interface FOOD HYDROCOLLOIDS
Artículo2008 Effect of sucrose on functional properties of soy globulins: adsorption and foam characteristics JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Revisión2008 Implications of interfacial characteristics of food foaming agents in foam formulations ADVANCES IN COLLOID AND INTERFACE SCIENCE
Artículo2008 Role of static and dynamic characteristics of diglycerol esters and beta-lactoglobulin mixed films on foaming, 2: Adsorption and foaming FOOD HYDROCOLLOIDS
Artículo2008 The role of static and dynamic characteristics of diglycerol esters and beta-lactoglobulin mixed films foaming. 1. Dynamic phenomena at the air-water interface FOOD HYDROCOLLOIDS
Artículo2007 Adsorption dynamics and surface activity at equilibrium of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface FOOD HYDROCOLLOIDS
Artículo2007 Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air-water interface FOOD HYDROCOLLOIDS
Artículo2007 Formulation engineering can improve the interfacial and foaming properties of soy globulins JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2007 Interfacial and foaming characteristics of soy globulins as a function of pH and ionic strength COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
Artículo2007 Interfacial and foaming properties of enzyme-induced hydrolysis of sunflower protein isolate FOOD HYDROCOLLOIDS
Artículo2007 Limited enzymatic hydrolysis can improve the interfacial and foaming characteristics of beta-conglycinin JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2007 Monoglycerides and beta-lactoglobulin adsorbed films at the air-water interface. Structure, microscopic imaging, and shear characteristics LANGMUIR
Revisión2007 Physico-chemical properties of surfactant and protein films CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
Artículo2007 Protein displacement by monoglyceride at the air-water interface evaluated by surface shear rheology combined with brewster angle microscopy JOURNAL OF PHYSICAL CHEMISTRY B
Artículo2007 Soy protein-polysaccharides interactions at the air-water interface FOOD HYDROCOLLOIDS
Artículo2007 Structural and shear characteristics of adsorbed sodium caseinate and monoglyceride mixed monolayers at the air-water interface JOURNAL OF COLLOID AND INTERFACE SCIENCE
Artículo2007 Structural characteristics of adsorbed protein and monoglyceride mixed monolayers at the air-water interface FOOD HYDROCOLLOIDS
Artículo2006 Adsorption and rheological properties of biopolyrners at the air-water interface AICHE JOURNAL
Capítulo2006 Behavior of hydroxypropylmethylcelluloses of different molecular structure and water affinity at the air-water interface Water Properties of Food, Pharmaceutical, and Biological Materials
Artículo2006 Penetration of beta-lactoglobulin into monoglyceride monolayers. Dynamics, interactions, and topography of mixed films JOURNAL OF PHYSICAL CHEMISTRY B
Artículo2006 Primeras jornadas internacionales de productos lácteos funcionales: dinámica de formación de películas adsorbidas de proteínas de suero lácteo en relación a la presencia de pectinas en la interfase aire-agua Alimentaria: Revista de tecnología e higiene de los alimentos
Artículo2006 Primeras jornadas internacionales de productos lácteos funcionales: Propiedades interfaciales, espumantes y emulsionantes de proteínas lácteas Alimentaria: Revista de tecnología e higiene de los alimentos
Artículo2006 Primeras jornadas internacionales de productos lácteos funcionales: Reología dilatacional superficial durante la formación de películas mixtas de proteínas del suero lácteo e hidroxipropilmetilcelulosa en la interfase aire/agua Alimentaria: Revista de tecnología e higiene de los alimentos
Artículo2006 Primeras jornadas internacionales de productos lácteos funcionales. Actividad superficial y características dinámicas de películas adsorbidas de pectinas de bajo metoxilo en la interfase aire-agua Alimentaria: Revista de tecnología e higiene de los alimentos
Capítulo2006 Proteins and lipids can alter the thermodynamic and dynamic characteristics of water at fluid interfaces Water Properties of Food, Pharmaceutical, and Biological Materials
Artículo2006 Self-assembly of monoglycerides in beta-lactoglobulin adsorbed films at the air-water interface. Structural, topographical, and rheological consequences BIOMACROMOLECULES
Artículo2006 Spreading of monoglycerides onto beta-casein adsorbed film. Structural and dilatational characteristics JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2006 Structural and shear characteristics of adsorbed beta-casein and monoglyceride mixed monolayers at the air/water interface INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
Capítulo2006 The dynamics of formation and structure of the air-water interface in the presence of protein-polysaccharide mixtures Water Properties of Food, Pharmaceutical, and Biological Materials
Artículo2006 The effect of monoglycerides on structural and topographical characteristics of adsorbed beta-casein films at the air-water interface BIOMACROMOLECULES
Artículo2006 Thermodynamic and dynamic characteristics of hydroxypropylmethylcellulose adsorbed films at the air-water interface BIOMACROMOLECULES
Artículo2006 Thermodynamic and dynamic characteristics of monoglyceride monolayers penetrated by beta-casein LANGMUIR
Artículo2005 Biopolymers and emulsifiers at the air-water interface. Implications in food colloid formulations JOURNAL OF FOOD ENGINEERING
Capítulo2005 Características termodinámicas y dinámicas de películas de monoglicéridos penetradas por proteínas COLOIDES E INTERFASES
Ponencia2005 Desplazamiento de B-caseina por fosfolípidos de la interfase aire-agua (P) Proteínas alimentarias y coloides de interés industrial (JIPAC 2003) : basado en las presentaciones realizadas en las II Jornadas Internacionales de Proteínas y Coloides de Interés Industrial celebradas en el Instituro de la Grasa del 4 al 6 de Junio
Artículo2005 Dilatational properties of soy globulin adsorbed films at the air-water interface from acidic solutions JOURNAL OF FOOD ENGINEERING
Artículo2005 Dynamic phenomena in caseinate-monoglyceride mixed films at the air-water interface FOOD HYDROCOLLOIDS
Ponencia2005 Efecto de la sacarosa sobre las características dinámicas de películas de globulinas de soja sobre la interfase aire-agua (P) Proteínas alimentarias y coloides de interés industrial (JIPAC 2003) : basado en las presentaciones realizadas en las II Jornadas Internacionales de Proteínas y Coloides de Interés Industrial celebradas en el Instituro de la Grasa del 4 al 6 de Junio
Ponencia2005 Efecto del pH sobre las características estructurales y topográficas de películas de globulina de soja en la interfase aire-agua (P) Proteínas alimentarias y coloides de interés industrial (JIPAC 2003) : basado en las presentaciones realizadas en las II Jornadas Internacionales de Proteínas y Coloides de Interés Industrial celebradas en el Instituro de la Grasa del 4 al 6 de Junio
Capítulo2005 Efecto del PH y de la fuerza iónica del medio sobre las características dinámicas de películas de globulinas de la soja adsorbidas sobre la interfase aire-agua: influencia sobre las propiedades espumantes COLOIDES E INTERFASES
Artículo2005 Interactions of polysaccharides with beta-lactoglobulin adsorbed films at the air-water interface FOOD HYDROCOLLOIDS
Ponencia2005 Interfacial and foaming properties of mixed B-lactoglobulin and polysaccharides systems (P) Proteínas alimentarias y coloides de interés industrial (JIPAC 2003) : basado en las presentaciones realizadas en las II Jornadas Internacionales de Proteínas y Coloides de Interés Industrial celebradas en el Instituro de la Grasa del 4 al 6 de Junio
Artículo2005 Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution FOOD HYDROCOLLOIDS
Artículo2005 Milk and soy protein films at the air-water interface FOOD HYDROCOLLOIDS
Ponencia2005 Películas de proteínas de leche y de la soja esparcidas sobre la interfase aire-agua (P) Proteínas alimentarias y coloides de interés industrial (JIPAC 2003) : basado en las presentaciones realizadas en las II Jornadas Internacionales de Proteínas y Coloides de Interés Industrial celebradas en el Instituro de la Grasa del 4 al 6 de Junio
Artículo2004 Adsorption of soy globulin films at the air-water interface INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
Artículo2004 Flow-induced molecular segregation in beta-casein-monoglyceride mixed films spread at the air-water interface LANGMUIR
Artículo2004 Interactions of polysaccharides with beta-lactoglobulin spread monolayers at the air-water interface FOOD HYDROCOLLOIDS
Artículo2004 Interfacial and foaming properties of prolylenglycol alginates - Effect of degree of esterification and molecular weight COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo2004 Shear characteristics, miscibility, and topography of sodium caseinate-monoglyceride mixed films at the air-water interface BIOMACROMOLECULES
Artículo2004 Soy globulin spread films at the air-water interface FOOD HYDROCOLLOIDS
Artículo2004 Structural, topographical, and shear characteristics of milk protein and monoglyceride monolayers spread at the air-water interface LANGMUIR
Artículo2004 Surface shear rheology of WPI-monoglyceride mixed films spread at the air-water interface COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo2003 Behavior of soy globulin films at the air-water interface. Structural and dilatational properties of spread films INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
Artículo2003 Dynamic properties of soy globulin adsorbed films at the air-water interface JOURNAL OF COLLOID AND INTERFACE SCIENCE
Artículo2003 Effect of pH on structural, topographical, and dynamic characteristics of soy globulin films at the air-water interface LANGMUIR
Artículo2003 Physicochemical characteristics of food lipids and proteins at fluid-fluid interfaces CHEMICAL ENGINEERING COMMUNICATIONS
Revisión2003 Protein-emulsifier interactions at the air-water interface CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
Artículo2003 Structural characterization and surface activity of spread and adsorbed soy globulin films at equilibrium COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo2003 Structure, miscibility, and rheological characteristics of beta-casein-monoglyceride mixed films at the air-water interface JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2002 Dynamic properties of beta-casein-monoglyceride mixed films at the air-water interface. Long-term relaxation phenomena LANGMUIR
Artículo2002 Efecto de la temperatura sobre películas de un aislado proteico del suero bovino (WPI) absorbidas sobre la interfase aceite-agua GRASAS Y ACEITES
Artículo2002 Relaxation phenomena in whey protein isolate and monoglyceride mixed films at the air-water interface INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
Artículo2002 Static and dynamic properties of a whey protein isolate and monoglyceride mixed films at the air-water interface INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
Artículo2002 Structural and topographical characteristics of dipalmitoyl phosphatidic acid in Langmuir monolayers JOURNAL OF COLLOID AND INTERFACE SCIENCE
Artículo2002 The effect of polar groups on structural characteristics of phospholipid monolayers spread at the air-water interface COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
Artículo2001 Orientational changes of amphotericin B in Langmuir monolayers observed by Brewster angle microscopy LANGMUIR
Artículo2001 Protein and lipid films at equilibrium at air-water interface JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
Artículo2001 Structural and dynamic properties of milk proteins spread at the air-water interface JOURNAL OF COLLOID AND INTERFACE SCIENCE
Artículo2001 Structural-dilatational characteristics relationships of monoglyceride monolayers at the air-water interface LANGMUIR
Artículo2001 The effect of pH on monoglyceride-caseinate mixed monolayers at the air-water interface JOURNAL OF COLLOID AND INTERFACE SCIENCE
Artículo2001 The effect of temperature on food emulsifiers at fluid-fluid interfaces COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo2001 Whey protein isolate-monoglyceride mixed monolayers at the air-water interface. Structure, morphology, and interactions LANGMUIR
Artículo1999 Adsorption of whey protein isolate at the oil-water interface as a function of processing conditions: a rheokinetic study JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1999 Analysis of beta-casein-monopalmitin mixed films at the air-water interface JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1999 Dynamic interfacial rheology as a tool for the characterization of whey protein isolates gelation at the oil-water interface JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo1999 Interfacial characteristics of beta-casein spread films at the air-water interface COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo1999 Is brewster angle microscopy a useful technique to distinguish between isotropic domains in β-casein− monoolein mixed monolayers at the air−water interface? LANGMUIR
Artículo1999 Morphological and structural characteristics of monoglyceride monolayers at the air-water interface observed by Brewster angle microscopy LANGMUIR
Artículo1999 Relaxation phenomena in monoglyceride films at the air-water interface COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo1999 Structural and morphological characteristics of β-casein monolayers at the air-water interface FOOD HYDROCOLLOIDS
Artículo1998 The importance of the monolayer structure in bidimensional miscibility in mixed films COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
ESTRUCTURA, ESTABILIDAD, MORFOLOGÍA Y CARACTERÍSTICAS REOLÓGICAS DE PELÍCULAS DE EMULSIONANTES ALIMENTARIOS (LÍPIDOS Y PROTEÍNAS) ESPARCIDAS SOBRE LA INTERFASE AIRE-AGUA (2000)
Dirigida por: Rodriguez Patino, Juan Miguel
Tesis dirigidas/tutorizadas:4
Fecha lectura Título Rol
27/10/2023 Obtención de proteínas y péptidos vegetales de chía (salvia hispanica l.) y el estudio de sus propiedades bioactivas Tutor/a
16/09/2021 Cyclization of reactive carbonyls in foods upon processing: an origin for the formation of pyridine-derived flavours and heterocyclic aromatic amines Tutor/a
23/06/2009 Ingeniería de productos en sistemas dispersos formulados a base de proteínas e hidrolizados proteicos Director/a
04/03/2008 Optimización de las propiedades interfaciales y espumantes de las globulinas de soja Director/a

Proyectos de Investigación

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
01/09/2023 31/08/2026 Responsable Desarrollo de estrategias para el encapsulado de hidrolizados de proteínas bioactivas y aceites especiales que promueven la salud en emulsiones dobles vegetales (PID2022-142663OB-I00) Ministerio de Ciencia e Innovación (Nacional)
05/10/2021 31/03/2023 Investigador/a Encapsulación de ingredientes alimentarios bioactivos en emulsiones múltiples para el control de su bioaccesibilidad (BionanoWOW) (P20_01046) Consejería de Economía, Conocimiento, Empresas y Universidad (Autonómico)
01/10/2007 04/10/2011 Responsable Valorización de subproductos agroalimentarios mediante la aplicación de la ingeniería de producto a dispersiones alimentarias modelos de alimentos específicos (AGL2007-60045) Ministerio de Educación y Ciencia (Nacional)
13/04/2007 12/04/2010 Investigador/a Aplicación de la nanotecnología e ingeniería de producto a la valorización de subproductos agrolimentario (P06-AGR-01535) Junta de Andalucía (Plan Andaluz de Investigación) (Autonómico)
13/12/2004 13/12/2007 Investigador/a Propiedades funcionales de polipéptidos procedentes de hidrolizados proteicos. Aplicación a la formulación de dispersiones alimentarias y diseño y de alimentos específicos (AGL2004-01306) Ministerio de Ciencia y Tecnología (Nacional)
28/12/2001 27/12/2004 Investigador/a Propiedades funcionales de proteínas, polipéptidos y fosfolípidos. Aplicación a la mejora y optimización de dispersiones alimentarias y diseño de alimentos específicos (AGL2001-3843-C02-01) Ministerio de Ciencia y Tecnología (Nacional)
01/10/1996 30/09/1999 Investigador/a PROYECTO EUROPEO. STRUCTURE, RHEOLOGY AND PHYSICAL STABILITY OF AGGREGATED PARTICLE SYSTEMS CONTAINING PROTEINS AND LIPIDS (FAIR3-CT96-1216)

Contratos

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
05/06/2019 04/08/2019 Investigador/a Estudio reológico y microestructural de emulsiones consméticas (3619/0997) IZBA Nature, S.L. (Desconocido)
04/09/2015 03/03/2016 Responsable Diseño de alimentos usando proteínas vegetales. (2610/0522) VARIOS (Desconocido)
01/10/2011 31/10/2013 Responsable Péptidos Bioactivos Vegetales (1367/0522) PREPARADOS ALIMENTICIOS, S.A. (Desconocido)

Patentes

Nº Solicitud Fecha Solicitud Fecha Concesión Nombre
P201330782 29/05/2013 23/11/2015 Composición emulsionada de grasa saturada en agua, su preparación y utilización para la evaluación de la tolerancia a los triglicéridos