José María Ruiz-Álvarez

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Active since

2021

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José María Ruiz-Álvarez is an author at Universidad de Granada specializing in interfacial dilatational modulus, food chemistry, and proteins in foods.

Publications per year

2021–2021

Publications

pH influences the interfacial properties of blue whiting (M. poutassou) and whey protein hydrolysates determining the physical stability of fish oil-in-water emulsions

José María Ruiz-Álvarez, Teresa del Castillo-Santaella, Julia Maldonado‐Valderrama et al. · Food Hydrocolloids · 2021 · 52 citations · Full text

Agriculture, Biochemistry, Food Science +13

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