C. Carrera

Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates

J. Pedroche, M. Millán-Linares, N. M. Rodriguez-Martin, 2021, Foods.

Interfacial and Emulsifying Properties of Quinoa Protein Concentrates

C. Bengoechea, C. Carrera, M. L. López-Castejón, 2019, Food Biophysics.

The effect of polar groups on structural characteristics of phospholipid monolayers spread at the air–water interface

J. Miñones, R. Seoane, J. Patino, 2002 .

Characterization of prebiotic emulsions stabilized by inulin and β-lactoglobulin

C. Bengoechea, C. Carrera, M. L. López-Castejón, 2019, Food Hydrocolloids.

Rheological approaches as a tool for the development and stability behaviour of protein-stabilized emulsions

M. Félix, A. Romero, A. Guerrero, 2020 .

Effect of pH on the interfacial and foaming properties of Maillard reaction-modified proteins.

José Fernando Solanilla Duque, J. Patino, C. Carrera, 2022, Biophysical chemistry.

Prebiotic foodfoams stabilized by inulin and β-lactoglobulin

C. Bengoechea, C. Carrera, J. Alguacil, 2021 .

Optimized Preparation of Levofloxacin Loaded Polymeric Nanoparticles

P. López-Cornejo, A. Ventosa, M. López-López, 2019, Pharmaceutics.

Structural and topographical characteristics of dipalmitoyl phosphatidic acid in Langmuir monolayers.

J. Miñones, P. Dynarowicz-Latka, J. R. Rodríguez Patino, 2002, Journal of colloid and interface science.