Helena M. Moreno

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 · 169 citations

Biopolymer Gel, Functional Properties, Engineering +6

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

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 · 143 citations

Biopolymer Gel, Biochemistry, Myofibrillar Proteins +6

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

Collagen characteristics of farmed Atlantic salmon with firm and soft fillet texture

Helena M. Moreno, P. Montero, M.C. Gómez‐Guillén et al. · Food Chemistry · 2012 · 110 citations

Tissue Engineering, Collagen Characteristics, Meat Science +2