Clara A. Tovar

Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

Helena M. Moreno, Fátima Domínguez-Timón, Mercedes M. Pedrosa et al. · Food Hydrocolloids · 2019 · 179 citations

Agriculture, Biochemistry, Food Science +14

Isobaric thermal expansivity and thermophysical characterization of liquids and liquid mixturesElectronic Supplementary Information available. See http://www.rsc.org/suppdata/cp/b1/b104891k/

Claudio A. Cerdeiriña, Clara A. Tovar, Diego González-Salgado et al. · Physical Chemistry Chemical Physics · 2001 · 176 citations

Engineering, Chemical Engineering, Chemistry +17

Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

A. Javier Borderías, Clara A. Tovar, Fátima Domínguez-Timón et al. · Food Hydrocolloids · 2020 · 150 citations

Agriculture, Biochemistry, Food Science +16

Highly precise determination of the heat capacity of liquids by DSC: calibration and measurement

Claudio A. Cerdeiriña, J.A Mı́guez, E. Carballo et al. · Thermochimica Acta · 2000 · 100 citations

Natural Sciences, Chemical Engineering, Chemistry +14

Influence of the starch content in the viscoelastic properties of surimi gels

Laura Campo-Deaño, Clara A. Tovar · Journal of Food Engineering · 2007 · 97 citations

Natural Sciences, Materials Engineering, Materials Science +16