The use of sub-critical water hydrolysis for the recovery of peptides and free amino acids from food processing wastes. Review of sources and main parameters von Marcet, Ismael, Álvarez, Carlos, Paredes, Benjamín, Díaz, Mario

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Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins von Marcet, Ismael, Paredes, Benjamín, Díaz, Mario

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A method of egg yolk fractionation. Characterization of fractions von Laca, Amanda, Paredes, Benjamín, Díaz, Mario

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Development and characterization of egg yolk and egg yolk fractions edible films von Fuertes, Sandra, Laca, Amanda, Oulego, Paula, Paredes, Benjamín, Rendueles, Manuel, Díaz, Mario

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Egg yolk granules: Separation, characteristics and applications in food industry von Laca, Amanda, Paredes, Benjamín, Rendueles, Manuel, Díaz, Mario

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Inert and Oxidative Subcritical Water Hydrolysis of Insoluble Egg Yolk Granular Protein, Functional Properties, and Comparison to Enzymatic Hydrolysis von Marcet, Ismael, Álvarez, Carlos, Paredes, Benjamín, Díaz, Mario

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Transparent and Edible Films from Ultrasound-Treated Egg Yolk Granules von Marcet, Ismael, Álvarez, Carlos, Paredes, Benjamín, Rendueles, Manuel, Díaz, Mario

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Egg yolk plasma: Separation, characteristics and future prospects von Laca, Amanda, Paredes, Benjamín, Rendueles, Manuel, Díaz, Mario

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Rheological and textural properties in a bakery product as a function of the proportions of the egg yolk fractions: Discussion and modelling von Marcet, Ismael, Collado, Sergio, Paredes, Benjamín, Díaz, Mario

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Gels prepared from egg yolk and its fractions for tissue engineering von Rodil, Andrea, Laca, Amanda, Paredes, Benjamín, Rendueles, Manuel, Meana, Álvaro, Díaz, Mario

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Egg yolk hydrolysed granules: Characteristics, rheological properties and applications von Orcajo, Janire, Marcet, Ismael, Paredes, Benjamín, Díaz, Mario

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Egg yolk and egg yolk fractions as key ingredient for the development of a new type of gels von Valverde, Damián, Laca, Amanda, Estrada, Lluis Nel, Paredes, Benjamín, Rendueles, Manuel, Díaz, Mario

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Egg yolk fractions as basic ingredient in the development of new snack products von Valverde, Damián, Laca, Amanda, Estrada, Lluis Nel, Paredes, Benjamín, Rendueles, Manuel, Díaz, Mario

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Development and characterization of a new sweet egg-based dessert formulation von García, Vanesa, Laca, Amanda, Martínez, Luis Alberto, Paredes, Benjamín, Rendueles, Manuel, Díaz, Mario

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IgY isolation from a watery by-product obtained from an egg yolk fractionation process von Marcet, Ismael, Laca, Amanda, Paredes, Benjamín, Díaz, Mario

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Possibilities of yolk rheological measurements to characterise egg origin and processing properties von Laca, Amanda, Paredes, Benjamín, Díaz, Mario

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LIPID-ENRICHED EGG YOLK FRACTION AS INGREDIENT IN COSMETIC EMULSIONS von LACA, AMANDA, PAREDES, BENJAMÍN, DÍAZ, MARIO

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Membrane technology purification of phosvitin from lipoprotein mixtures von Marcet, Ismael, Paredes, Benjamin, Díaz, Mario

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Influence of the amination conditions on the textural properties and chromatographic behaviour of amino-functionalized glycidyl methacrylate-based particulate supports von Paredes, Benjamin, González, Samuel, Rendueles, Manuel, Villa-García, María A, Díaz, Mario

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MARKETING TURÍSTICO Y CALIDAD DE SERVICIO von Paredes-Rodríguez, Benjamín, Becerra-Ávila, Mauricio, Macías-Vera, María Yessenia

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