Deysi Cando

Effect of high pressure on reduced sodium chloride surimi gels

Deysi Cando, Beatriz Herranz, A. Javier Borderías et al. · Food Hydrocolloids · 2015 · 157 citations

Materials Science, Biopolymer Gel, Polyelectrolyte Gel +2

Importance of salt and temperature in myosin polymerization during surimi gelation

R. Núñez-Flores, Deysi Cando, A. Javier Borderías et al. · Food Chemistry · 2017 · 120 citations

Biopolymer Gel, Polymer Reaction, Myosin Polymerization +7

Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat

Gonzalo Velázquez, Deysi Cando, R. Núñez-Flores et al. · Innovative Food Science & Emerging Technologies · 2017 · 92 citations

High Hydrostatic Pressure, Protein Fractions, Physiology +7

Different additives to enhance the gelation of surimi gel with reduced sodium content

Deysi Cando, Beatriz Herranz, A. Javier Borderías et al. · Food Chemistry · 2015 · 89 citations

Biopolymer Gel, Surimi Gel, Different Additives +3

High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: Effect on physicochemical and rheological properties of gels

Helena M. Moreno, Verónica Bargiela, Clara A. Tovar et al. · Food Hydrocolloids · 2015 · 67 citations

Biopolymer Gel, High Hydrostatic Pressure, Engineering +9