I. J. Tolano-Villaverde

Thermal gelation of myofibrillar proteins from aquatic organisms

I. J. Tolano-Villaverde, Wilfrido Torres‐Arreola, Víctor Manuel Ocaño‐Higuera et al. · CyTA - Journal of Food · 2015 · 45 citations · Full text

Life Sciences, Biochemistry, Biophysics +17

A Jumbo Squid (Dosidicus gigas) Protein Concentrate Obtained by Alkaline Dissolution and Its Conformational Changes Evaluation

I. J. Tolano-Villaverde, Josafat Marina Ezquerra‐Brauer, Benjamin Ramírez‐Wong et al. · Food Science and Technology Research · 2013 · 15 citations · Full text

Life Sciences, Biochemistry, Biotechnology +17

Effect of pH and chitosan concentration on gelation of protein concentrate from giant squid mantle (<i>Dosidicus gigas</i>)

I. J. Tolano-Villaverde, Josafat Marina Ezquerra‐Brauer, Víctor Manuel Ocaño‐Higuera et al. · International Journal of Food Science & Technology · 2016 · 15 citations

Agriculture, Biochemistry, Food Science +17

Physicochemical characterization of actomyosin–paramyosin from giant squid mantle (<scp><i>Dosidicus gigas</i></scp>)

I. J. Tolano-Villaverde, Víctor Manuel Ocaño‐Higuera, Josafat Marina Ezquerra‐Brauer et al. · Journal of the Science of Food and Agriculture · 2017 · 13 citations

Life Sciences, Biochemistry, Biology +12

Effects of pH and Sodium Chloride on the Gelling Properties of a Protein Concentrate Obtained from Jumbo Squid Mantle (<i>Dosidicus Gigas</i>)

G. Dihort-García, I. J. Tolano-Villaverde, Josafat Marina Ezquerra‐Brauer et al. · International Journal of Food Properties · 2015 · 12 citations · Full text

Agriculture, Fisheries, Food Science +17