Browsing by author "Marcet Manrique, Ismael"

Edible films from residual delipidated egg yolk proteins

Marcet Manrique, Ismael

; Sáez Orviz, Sara

; Rendueles de la Vega, Manuel

; Díaz Fernández, José Mario

(2017)

Efecto de la aditivación de ácidos húmicos o hidrolizados de lodos en las propiedades de films de gelatina

Valenzuela García, Paula María (Paula María Valenzuela García, 2017-07)

The effect of ultrasound on the alkali extraction of proteins from eggshell membranes

Marcet Manrique, Ismael

; Salvadores, Marina; Rendueles de la Vega, Manuel

; Díaz Fernández, José Mario

(2018)

Effectiveness of bacteriophages incorporated in gelatine films against Staphylococcus aureus

Weng, Shihan; López, Abel; Sáez Orviz, Sara

; Marcet Manrique, Ismael

; García, Pilar; Rendueles de la Vega, Manuel

(2020)

Effectiveness of bacteriophages incorporated in gelatine films against Staphylococcus aureus

Weng, Shihan; López, Abel; Sáez Orviz, Sara

; Marcet Manrique, Ismael

; García, Pilar; Rendueles de la Vega, Manuel

; Diaz, Mario (2020)

Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins

Marcet Manrique, Ismael

; Paredes García-Viniegras, Benjamín

; Díaz Fernández, José Mario

(2015)

Egg yolk hydrolysed granules: Characteristics, rheological properties and applications

Orcajo Lago, Janire

; Marcet Manrique, Ismael

; Paredes García-Viniegras, Benjamín

; Díaz Fernández, José Mario

(Elsevier, 2013)

Egg yolk protein as a novel wall material used together with gum Arabic to encapsulate polyphenols extracted from Phoenix dactylifera L pits

Ben Sassi, C.; Marcet Manrique, Ismael

; Rendueles de la Vega, Manuel

; Díaz Fernández, José Mario

; Fattouch, S. (2020)

Elaboración de films de gelatina con nanopartículas de timol para la conservación de manzana

Pérez Magro, Milagros (2017-07-30)

Hidrólisis, separación y aprovechamiento de proteína de yema de huevo

Marcet Manrique, Ismael

(Servicio de Medios Audiovisuales, 2015)

Hidrólisis, separación y aprovechamiento de proteína de yema de huevo

Marcet Manrique, Ismael

(2015-03-27)

Human plasma gels: Their preparation and rheological characterization for cell culture applications in tissue engineering

Barreda Rodríguez, Lucía

; Marcet Manrique, Ismael

; Llames, S.; Pevida López, Marta

; García Pérez, Eva

; Meana Infiesta, Álvaro Enrique

; Rendueles de la Vega, Manuel

; Díaz Fernández, José Mario

(2019)

IgY isolation from a watery by-product obtained from an egg yolk fractionation process

Marcet Manrique, Ismael

; Laca Pérez, Amanda

; Paredes García-Viniegras, Benjamín

; Díaz Fernández, José Mario

(2010)

Inert and Oxidative Subcritical Water Hydrolysis of Insoluble Egg Yolk Granular Protein, Functional Properties, and Comparison to Enzymatic Hydrolysis

Marcet Manrique, Ismael

; Álvarez García, Carlos

; Paredes García-Viniegras, Benjamín

; Díaz Fernández, José Mario

(2014)

Microencapsulation of calcium lactobionate for protection from microorganisms in a solid phase food

Sáez Orviz, Sara

; Camilleri, P.; Marcet Manrique, Ismael

; Rendueles de la Vega, Manuel

; Díaz Fernández, José Mario

(2019)

PLA nanoparticles loaded with thymol to improve its incorporation into gelatine films

Sáez Orviz, Sara

; Marcet Manrique, Ismael

; Weng, Shihan; Rendueles de la Vega, Manuel

; Díaz Fernández, José Mario

(2020)

Preparación de nanopartículas de ácido poliláctico para la encapsulación de timol como agente bioactivo. Caracterización y optimización

Weng, Shihan (2017-07-20)

Production and characterisation of biodegradable PLA nanoparticles loaded with thymol to improve its antimicrobial effect

Marcet Manrique, Ismael

; Weng, Shihan; Sáez Orviz, Sara

; Rendueles de la Vega, Manuel

; Díaz Fernández, José Mario

(2018)

Rheological and textural properties in a bakery product as a function of the proportions of the egg yolk fractions: Discussion and modelling

Marcet Manrique, Ismael

; Collado Alonso, Sergio

; Paredes García-Viniegras, Benjamín

; Díaz Fernández, José Mario

(2016)

Transparent and Edible Films from Ultrasound-Treated Egg Yolk Granules

Marcet Manrique, Ismael

; Álvarez, Carlos; Paredes García-Viniegras, Benjamín

; Rendueles de la Vega, Manuel

; Díaz Fernández, José Mario

(2017)

Browsing by author "Marcet Manrique, Ismael"

Edible films from residual delipidated egg yolk proteins ﻿

Efecto de la aditivación de ácidos húmicos o hidrolizados de lodos en las propiedades de films de gelatina ﻿

The effect of ultrasound on the alkali extraction of proteins from eggshell membranes ﻿

Effectiveness of bacteriophages incorporated in gelatine films against Staphylococcus aureus ﻿

Effectiveness of bacteriophages incorporated in gelatine films against Staphylococcus aureus ﻿

Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins ﻿

Egg yolk hydrolysed granules: Characteristics, rheological properties and applications ﻿

Egg yolk protein as a novel wall material used together with gum Arabic to encapsulate polyphenols extracted from Phoenix dactylifera L pits ﻿

Elaboración de films de gelatina con nanopartículas de timol para la conservación de manzana ﻿

Hidrólisis, separación y aprovechamiento de proteína de yema de huevo ﻿

Hidrólisis, separación y aprovechamiento de proteína de yema de huevo ﻿

Human plasma gels: Their preparation and rheological characterization for cell culture applications in tissue engineering ﻿

IgY isolation from a watery by-product obtained from an egg yolk fractionation process ﻿

Inert and Oxidative Subcritical Water Hydrolysis of Insoluble Egg Yolk Granular Protein, Functional Properties, and Comparison to Enzymatic Hydrolysis ﻿

Microencapsulation of calcium lactobionate for protection from microorganisms in a solid phase food ﻿

PLA nanoparticles loaded with thymol to improve its incorporation into gelatine films ﻿

Preparación de nanopartículas de ácido poliláctico para la encapsulación de timol como agente bioactivo. Caracterización y optimización ﻿

Production and characterisation of biodegradable PLA nanoparticles loaded with thymol to improve its antimicrobial effect ﻿

Rheological and textural properties in a bakery product as a function of the proportions of the egg yolk fractions: Discussion and modelling ﻿

Transparent and Edible Films from Ultrasound-Treated Egg Yolk Granules ﻿

Edible films from residual delipidated egg yolk proteins

Efecto de la aditivación de ácidos húmicos o hidrolizados de lodos en las propiedades de films de gelatina

The effect of ultrasound on the alkali extraction of proteins from eggshell membranes

Effectiveness of bacteriophages incorporated in gelatine films against Staphylococcus aureus

Effectiveness of bacteriophages incorporated in gelatine films against Staphylococcus aureus

Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins

Egg yolk hydrolysed granules: Characteristics, rheological properties and applications

Egg yolk protein as a novel wall material used together with gum Arabic to encapsulate polyphenols extracted from Phoenix dactylifera L pits

Elaboración de films de gelatina con nanopartículas de timol para la conservación de manzana

Hidrólisis, separación y aprovechamiento de proteína de yema de huevo

Hidrólisis, separación y aprovechamiento de proteína de yema de huevo

Human plasma gels: Their preparation and rheological characterization for cell culture applications in tissue engineering

IgY isolation from a watery by-product obtained from an egg yolk fractionation process

Inert and Oxidative Subcritical Water Hydrolysis of Insoluble Egg Yolk Granular Protein, Functional Properties, and Comparison to Enzymatic Hydrolysis

Microencapsulation of calcium lactobionate for protection from microorganisms in a solid phase food

PLA nanoparticles loaded with thymol to improve its incorporation into gelatine films

Preparación de nanopartículas de ácido poliláctico para la encapsulación de timol como agente bioactivo. Caracterización y optimización

Production and characterisation of biodegradable PLA nanoparticles loaded with thymol to improve its antimicrobial effect

Rheological and textural properties in a bakery product as a function of the proportions of the egg yolk fractions: Discussion and modelling

Transparent and Edible Films from Ultrasound-Treated Egg Yolk Granules