José Manuel Aguilar

Temperature and pH as factors influencing droplet size distribution and linear viscoelasticity of O/W emulsions stabilised by soy and gluten proteins

Carlos Bengoechea, Alberto Romero, José Manuel Aguilar et al. · Food Hydrocolloids · 2010 · 61 citations

Food Chemistry, Food Colloid, Linear Viscoelasticity +7

Effect of different polyols as plasticizers in soy based bioplastics

José Manuel Aguilar, Carlos Bengoechea, Eva Pérez et al. · Industrial Crops and Products · 2020 · 52 citations

Biomanufacturing, Bioplastics, Engineering +7

Optimization of a thermal process for the production of superabsorbent materials based on a soy protein isolate

Estefanía Álvarez‐Castillo, Alejandro Del Toro, José Manuel Aguilar et al. · Industrial Crops and Products · 2018 · 44 citations

Soy Protein Isolate, Chemical Engineering, Biomanufacturing +12

Influence of high pressure processing on the linear viscoelastic properties of egg yolk dispersions

José Manuel Aguilar, F. Cordobés, Abel Jerez et al. · Rheologica Acta · 2007 · 38 citations

Rheological Measurement, Rheological Constitutive Equation, Engineering +8

From egg yolk/κ-Carrageenan dispersions to gel systems: Linear viscoelasticity and texture analysis

José Manuel Aguilar, Ana Paula Batista, Maria Cristiana Nunes et al. · Food Hydrocolloids · 2010 · 28 citations · Full text

Biopolymer Gel, Food Colloid, Linear Viscoelasticity +7