Natalia Estévez

Modeling the angiotensin‐converting enzyme inhibitory activity of peptide mixtures obtained from cheese whey hydrolysates using concentration–response curves

Natalia Estévez, Pablo Fuciños, Ana C. Sobrosa et al. · Biotechnology Progress · 2012 · 30 citations · Full text

Engineering, Peptide Mixtures, Food Analysis +22

Biofunctionality assessment of α-lactalbumin nanotubes

Clara Fuciños, Natalia Estévez, Lorenzo Pastrana et al. · Food Hydrocolloids · 2021 · 21 citations · Full text

One-step chromatographic method to purify α-lactalbumin from whey for nanotube synthesis purposes

Clara Fuciños, Pablo Fuciños, Natalia Estévez et al. · Food Chemistry · 2018 · 20 citations · Full text

Food Chemistry, Engineering, Nanotube Synthesis Purposes +6

Hydrolysis of whey protein as a useful approach to obtain bioactive peptides and a β-Lg fraction with different biotechnological applications

Natalia Estévez, Pablo Fuciños, Clara Fuciños et al. · Food Hydrocolloids · 2020 · 18 citations

Protein Chemistry, Biomanufacturing, Whey Protein +11

Effectiveness of proteolytic enzymes to remove gluten residues and feasibility of incorporating them into cleaning products for industrial purposes

Clara Fuciños, Natalia Estévez, Martín Míguez et al. · Food Research International · 2019 · 14 citations

Residue (Chemistry), Engineering, Biochemistry +8