F. Fernández‐Martín

Plasma Protein and Soy Fiber Content Effect on Bologna Sausage Properties as Influenced by Fat Level

Susana Cofrades, M Guerra, J. Carballo et al. · Journal of Food Science · 2000 · 243 citations

Food Chemistry, Nutrition, Plasma Protein +11

Effects of gelatin origin, bovine-hide and tuna-skin, on the properties of compound gelatin–chitosan films

Joaquín Gómez‐Estaca, M.C. Gómez‐Guillén, F. Fernández‐Martín et al. · Food Hydrocolloids · 2011 · 223 citations · Full text

Biopolymer Gel, Biofunctional Material, Gelatin Origin +4

Physical and functional characterization of active fish gelatin films incorporated with lignin

R. Núñez-Flores, Begoña Giménez, F. Fernández‐Martín et al. · Food Hydrocolloids · 2012 · 180 citations · Full text

Materials Science, Biopolymer Gel, Edible Film +5

Physico-chemical and film-forming properties of bovine-hide and tuna-skin gelatin: A comparative study

Joaquín Gómez‐Estaca, P. Montero, F. Fernández‐Martín et al. · Journal of Food Engineering · 2008 · 168 citations

Materials Science, Biopolymer Gel, Edible Film +5

Konjac gel fat analogue for use in meat products: Comparison with pork fats

F. Jiménez‐Colmenero, Susana Cofrades, Ana M. Herrero et al. · Food Hydrocolloids · 2011 · 145 citations

Food Chemistry, Nutrition, Pork Fats +4