Mònica Toldrà

Microstructure–function relationships of heat-induced gels of porcine haemoglobin

Pedro Salvador, Mònica Toldrà, E. Saguer et al. · Food Hydrocolloids · 2008 · 78 citations

Natural Sciences, Biochemistry, Biophysics +15

Porcine plasma as polyphosphate and caseinate replacer in frankfurters

Sònia Hurtado, E. Saguer, Mònica Toldrà et al. · Meat Science · 2011 · 68 citations

Agriculture, Biochemistry, Food Science +3

Characterization of plasma protein gels by means of image analysis

Eduard Dàvila, Mònica Toldrà, E. Saguer et al. · LWT · 2006 · 47 citations

Life Sciences, Biochemistry, Molecular Biology +14

Hemoglobin hydrolysates from porcine blood obtained through enzymatic hydrolysis assisted by high hydrostatic pressure processing

Mònica Toldrà, Dolors Parés, E. Saguer et al. · Innovative Food Science & Emerging Technologies · 2011 · 47 citations

Life Sciences, Biochemistry, Biotechnology +8

Use of porcine blood plasma in “phosphate-free frankfurters”

Sònia Hurtado, I. Dagà, Eva Espigulé et al. · Procedia Food Science · 2011 · 36 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14