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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | 2009 | Physical and chemical properties of tuna-skin and bovine-hide gelatin films with added aqueous oregano and rosemary extracts | Gómez Estaca, Joaquín CSIC ORCID; Montero García, Pilar CSIC ORCID ; Fernández Martín, Fernando CSIC; Alemán, Ailén CSIC ORCID; Gómez Guillén, M. C. CSIC ORCID | artículo |
| openAccess |  | 2009 | Physico-chemical and film forming properties of giant squid (Dosidicus gigas) gelatin | Giménez, B.; Gómez Estaca, Joaquín CSIC ORCID; Alemán, Ailén CSIC ORCID; Gómez Guillén, M. C. CSIC ORCID; Montero García, Pilar CSIC ORCID | artículo |
| closedAccess |  | 2009 | Physico-chemical and film-forming properties of bovine-hide and tuna-skin gelatin: A comparative study | Gómez Estaca, Joaquín CSIC ORCID; Montero García, Pilar CSIC ORCID ; Fernández Martín, Fernando CSIC; Gómez Guillén, M. C. CSIC ORCID | artículo |
| closedAccess |  | 2018 | Physico-chemical properties, stability, and potential food applications of shrimp lipid extract encapsulated by complex coacervation | Gómez Estaca, Joaquín CSIC ORCID; Comunian, T. A.; Montero García, Pilar CSIC ORCID ; Favaro-Trindade, Carmen S. | artículo |
| openAccess |  | 2021 | Protein hydrolysis and glycosylation as strategies to produce bioactive ingredients from unmarketable prawns | Gómez Estaca, Joaquín CSIC ORCID; Albertos, Irene; Martín Diana, Ana Belén CSIC; Rico, Daniel CSIC ORCID; Martínez Álvarez, Óscar CSIC ORCID CVN | artículo |
| openAccess |  | 1-ago-2020 | Recent advances in astaxanthin micro/nanoencapsulation to improve its stability and functionality as a food ingredient | Martínez Álvarez, Óscar CSIC ORCID CVN ; Calvo, Marta CSIC ORCID ; Gómez Estaca, Joaquín CSIC ORCID | artículo |
| openAccess | | 2019 | Rheological evaluation of ethyl cellulose and beeswax oleogels as fat replacers in meat products | Herranz, Beatriz CSIC ORCID ; Cofrades, Susana CSIC ORCID; Gómez Estaca, Joaquín CSIC ORCID; Álvarez, M. Dolores CSIC ORCID | póster de congreso |
| closedAccess |  | 2012 | Role of sepiolite in the release of active compounds from gelatin-egg white films | Giménez, Begoña CSIC ORCID; Gómez Guillén, M. C. CSIC ORCID; López Caballero, M. E. CSIC ORCID; Gómez Estaca, Joaquín CSIC ORCID; Montero García, Pilar CSIC ORCID | artículo |
| closedAccess |  | 2014 | Shrimp (Litopenaeus vannamei) muscle proteins as source to develop edible films | Gómez Estaca, Joaquín CSIC ORCID; Montero García, Pilar CSIC ORCID ; Gómez Guillén, M. C. CSIC ORCID | artículo |
| openAccess |  | 2023 | Structural, viscoelastic, and emulsifying properties of shrimp chitin nanowhisker dispersions as a function of acidic pHs | Gómez Estaca, Joaquín CSIC ORCID; Tovar, C. A.; Montero García, Pilar CSIC ORCID ; Gómez Guillén, M. C. CSIC ORCID | artículo |
| openAccess |  | 2019 | Tendencias en el desarrollo de análogos cárnicos sostenibles | Gómez Estaca, Joaquín CSIC ORCID; Cofrades, Susana CSIC ORCID | artículo |
| closedAccess |  | 2014 | The effect of combined traditional and novel treatments on oxidative status of dolphinfish (Coryphaena hippurus) and sardine (Sardina pilchardus) muscle lipids | Gómez Estaca, Joaquín CSIC ORCID; Gómez Guillén, M. C. CSIC ORCID; Montero García, Pilar CSIC ORCID | artículo |
| openAccess |  | 2020 | The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods | Cofrades, Susana CSIC ORCID; Garcimartín, Alba; Gómez Estaca, Joaquín CSIC ORCID; Sánchez-Muniz, F. J.; Herranz, Beatriz CSIC ORCID ; Macho-Gonzalez, Adrián; Benedí, Juana; Álvarez, M. Dolores CSIC ORCID | artículo |
| openAccess |  | 2016 | The effect of high-pressure treatment on functional components of shrimp (Litopenaeus vannamei) cephalothorax | Gómez Estaca, Joaquín CSIC ORCID; Montero García, Pilar CSIC ORCID ; Fernández Martín, Fernando CSIC; Calvo, Marta CSIC ORCID ; Gómez Guillén, M. C. CSIC ORCID | artículo |
| openAccess |  | 2020 | The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutes | Gómez Estaca, Joaquín CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Cofrades, Susana CSIC ORCID | artículo |
| openAccess |  | 2018 | The effect of the combined use of high pressure treatment and antimicrobial edible film on the quality of salmon carpaccio | Gómez Estaca, Joaquín CSIC ORCID; López Caballero, M. E. CSIC ORCID; Martínez-Bartolomé, Miguel A. CSIC ORCID; López de Lacey, Ana M. CSIC; Gómez Guillén, M. C. CSIC ORCID; Montero García, Pilar CSIC ORCID | artículo |
| closedAccess |  | 2016 | The potential of proteins for producing food packaging Materials: A review | Gómez Estaca, Joaquín CSIC ORCID; Gavara, Rafael CSIC ORCID ; Catalá Moragrega, Ramón CSIC ORCID; Hernández Muñoz, Pilar CSIC ORCID | artículo |
| openAccess |  | abr-2019 | Upgrading collagenous smooth hound by-products: Effect of hydrolysis conditions, in vitro gastrointestinal digestion and encapsulation on bioactive properties | Lajmi, Khouloud; Gómez Estaca, Joaquín CSIC ORCID; Hammamia, Mohamed; Martínez Álvarez, Óscar CSIC ORCID CVN | artículo |
| openAccess | | 2018 | Utilización de emulsiones gelificadas en la elabaroción de productos cárnicos tipo pate más saludables | Cofrades, Susana CSIC ORCID; Freire, María CSIC ORCID; Gómez Estaca, Joaquín CSIC ORCID; Bernal, Tamara; Saiz, Arancha CSIC; Jiménez Colmenero, Francisco CSIC ORCID | póster de congreso |
| openAccess |  | 2018 | Utilización de emulsiones gelificadas en la elabaroción de productos cárnicos tipo pate más saludables | Cofrades, Susana CSIC ORCID; Freire, María CSIC ORCID; Gómez Estaca, Joaquín CSIC ORCID; Bernal, Tamara; Saiz, Arancha CSIC; Jiménez Colmenero, Francisco CSIC ORCID | comunicación de congreso |
