N. B. Casas-Alencáster

Effects of xanthan gum rheology on the foaming properties of whey protein concentrate

Laura Patricia Martínez‐Padilla, J. García-Rivera, V. Romero-Arreola et al. · Journal of Food Engineering · 2015 · 55 citations

Agriculture, Dairy Science, Food Science +14

Foaming properties of skim milk powder fortified with milk proteins

Laura Patricia Martínez‐Padilla, V. García-Mena, N. B. Casas-Alencáster et al. · International Dairy Journal · 2013 · 45 citations

Agriculture, Dairy Science, Food Science +13

Effect of formulation and processing conditions on the rheological and textural properties of a semi-liquid syrup model

M.P. Molina-Rubio, N. B. Casas-Alencáster, Laura Patricia Martínez‐Padilla · Food Research International · 2009 · 20 citations

Agriculture, Food Science, Materials Engineering +12

INSTRUMENTAL TEXTURE OF SET AND STIRRED FERMENTED MILK. EFFECT OF A ROPY STRAIN OF <i>LACTOBACILLUS DELBRUECKII</i> SUBSP. <i>BULGARICUS</i> AND AN ENRICHED SUBSTRATE

J. Domı́nguez, Mariano García‐Garibay, N. B. Casas-Alencáster et al. · Journal of Texture Studies · 2001 · 10 citations

Agriculture, Dairy Science, Food Science +17