A. Javier Borderías

New applications of fibres in foods: Addition to fishery products

A. Javier Borderías, Isabel Sánchez‐Alonso, Míriam Pérez-Mateos · Trends in Food Science & Technology · 2005 · 221 citations

Agriculture, Food Science, Food Chemistry +9

Chemical Interactions of Nonmuscle Proteins in the Network of Sardine (Sardina pilchardus) Muscle Gels

M.C. Gómez‐Guillén, A. Javier Borderías, P. Montero · LWT · 1997 · 205 citations

Life Sciences, Biochemistry, Biology +13

Oyster Preservation by High-Pressure Treatment

M.E. López‐Caballero, Míriam Pérez-Mateos, P. Montero et al. · Journal of Food Protection · 2000 · 182 citations

Agriculture, Food Science, Marine Sciences +13

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

Effect of high pressure on reduced sodium chloride surimi gels

Deysi Cando, Beatriz Herranz, A. Javier Borderías et al. · Food Hydrocolloids · 2015 · 165 citations

Natural Sciences, Materials Engineering, Materials Science +6