Victor Manuel Pizones Ruiz-Henestrosa

Profesor Ayudante Doctor
vicpizrui@us.es
Área de conocimiento: Ingeniería Química
Departamento: Ingeniería Química
Grupo: CIENCIA Y TECNOLOGIA DE SISTEMAS DISPERSOS (AGR-211)
Tipo Año Título Fuente
Artículo2021 A new methodology to assess the solubility of fatty acids: impact of food emulsifiers FOOD RESEARCH INTERNATIONAL
Artículo2020 Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers FOOD HYDROCOLLOIDS
Artículo2019 Effects of pH, extrusion tip size and storage protocol on the structural properties of Ca(II)-alginate beads CARBOHYDRATE POLYMERS
Artículo2019 Studies on the interactions between bile salts and food emulsifiers under in vitro duodenal digestion conditions to evaluate their bile salt binding potential COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo2018 Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo2018 Incorporation of beads into oral films for buccal and oral delivery of bioactive molecules CARBOHYDRATE POLYMERS
Artículo2017 Synergistic performance of lecithin and glycerol monostearate in oil/water emulsions COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo2017 The impact of HPMC structure in the modulation of in vitro lipolysis: the role of bile salts FOOD HYDROCOLLOIDS
Artículo2016 Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions FOOD HYDROCOLLOIDS
Artículo2016 Impact of pectin or chitosan on bulk, interfacial and antioxidant properties of (+)-catechin and β-lactoglobulin ternary mixtures FOOD HYDROCOLLOIDS
Artículo2016 Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic FOOD HYDROCOLLOIDS
Artículo2015 Behaviour of cyanidin-3-glucoside, β-lactoglobulin and polysaccharides nanoparticles in bulk and oil-in-water interfaces CARBOHYDRATE POLYMERS
Artículo2015 Modification of foaming properties of soy protein isolate by high ultrasound intensity: particle size effect ULTRASONICS SONOCHEMISTRY
Artículo2014 Behavior of protein interfacial films upon bile salts addition FOOD HYDROCOLLOIDS
Artículo2014 Green tea polyphenols-β-lactoglobulin nanocomplexes: interfacial behavior, emulsification and oxidation stability of fish oil FOOD HYDROCOLLOIDS
Artículo2014 Mixed soy globulins and beta-lactoglobulin systems behaviour in aqueous solutions and at the air-water interface FOOD HYDROCOLLOIDS
Artículo2013 Effect of aqueous phase composition on stability of sodium caseinate/sunflower oil emulsions FOOD AND BIOPROCESS TECHNOLOGY
Artículo2013 Foaming and surface properties of casein glycomacropeptide-gelatin mixtures as affected by their interactions in the aqueous phase FOOD HYDROCOLLOIDS
Artículo2012 A dynamic light scattering study on the complex assembly of glycinin soy globulin in aqueous solutions JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
Artículo2012 In vitro digestibility and allergenicity of emulsified hen egg FOOD RESEARCH INTERNATIONAL
Artículo2012 Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo2009 Improving the functional properties of soy glycinin by enzymatic treatment. Adsorption and foaming characteristics FOOD HYDROCOLLOIDS
Artículo2008 Adsorption and foaming characteristics of soy globulins and tween 20 mixed systems INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
Artículo2008 Effect of sucrose on functional properties of soy globulins: adsorption and foam characteristics JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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 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 Soy protein-polysaccharides interactions at the air-water interface FOOD HYDROCOLLOIDS
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 Milk and soy protein films at the air-water interface FOOD HYDROCOLLOIDS

Proyectos de Investigación

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
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)
01/10/2007 04/10/2011 Investigador/a 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)

Ayudas

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
01/12/2008 30/11/2010 Responsable Estancia Argentina (2008-1024) Ministerio de Ciencia e Innovación (Nacional)