Microstructural Analysis of Whey/Soy Protein Isolate Mixed Gels Using Confocal Raman Microscopy by Laura G. Gómez-Mascaraque, Samantha C. Pinho

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Digestion of protein and toxic gluten peptides in wheat bread, pasta and cereal and the effect of a supplemental enzyme mix by Daniela Freitas, Laura G. Gómez-Mascaraque, André Brodkorb

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Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate by Silvia Molino, José Ángel Rufián Henares, Laura G. Gómez-Mascaraque

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X-ray computerized microtomography and confocal Raman microscopy as complementary techniques to conventional imaging tools for the microstructural characterization of Cheddar chees... by Antonio Lourenco, Stephan Handschuh, Mark Fenelon, Laura G. Gómez-Mascaraque

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Determination of Minerals in Soft and Hard Cheese Varieties by ICP-OES: A Comparison of Digestion Methods by Gaurav K. Deshwal, Laura G. Gómez-Mascaraque, Mark Fenelon, Thom Huppertz

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A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese by Gaurav Kr Deshwal, Laura G. Gómez-Mascaraque, Mark Fenelon, Thom Huppertz

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<i>Tremella fuciform</i> Polysaccharides: Extraction, Physicochemical, and Emulsion Properties at Different pHs by Lili Tian, Yrjö H. Roos, Laura G. Gómez-Mascaraque, Xu Lu, Song Miao

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Single and Co-Cultures of Proteolytic Lactic Acid Bacteria in the Manufacture of Fermented Milk with High ACE Inhibitory and Antioxidant Activities by Shahram Loghman, Ali Moayedi, Mandana Mahmoudi, Morteza Khomeiri, Laura G. Gómez-Mascaraque, Farhad Garavand

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The Impact of Formulation on Lutein, Zeaxanthin, and <i>meso</i>-Zeaxanthin Bioavailability: A Randomised Double-Blind Placebo-Controlled Study by Marina Green-Gomez, Alfonso Prado-Cabrero, Rachel Moran, Tommy Power, Laura G. Gómez-Mascaraque, Jim Stack, John M. Nolan

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The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products by Margaret E. Byrne, Elena Arranz, Francesca Bot, Laura G. Gómez-Mascaraque, John T. Tobin, James A. O’Mahony, Tom F. O’Callaghan

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Microencapsulated chañar phenolics: A potential ingredient for functional foods development by Milena Soledad Costamagna, Laura G. Gómez-Mascaraque, Iris Catiana Zampini, María Rosa Alberto, Jorgelina Pérez, Amparo López-Rubio, María Inés Isla

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Exploring the use of NIR and Raman spectroscopy for the prediction of quality traits in PDO cheeses by Giorgia Stocco, Laura G. Gómez-Mascaraque, Gaurav Kr Deshwal, Jordi Cruz Sanchez, Arnaud Molle, Valentina Pizzamiglio, Paolo Berzaghi, Georgi Gergov, Claudio Cipolat-Gotet

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Recovery of Protein from Industrial Hemp Waste (<i>Cannabis sativa</i>, L.) Using High-Pressure Processing and Ultrasound Technologies by Eduarda M. Cabral, Xianglu Zhu, Marco Garcia-Vaquero, Sara Pérez-Vila, Jiafei Tang, Laura G. Gómez-Mascaraque, Mahesha M. Poojary, James Curtin, Brijesh K. Tiwari

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Characterization and gelling properties of a bioactive extract from Ascophyllum nodosum obtained using a chemical-free approach by Laura G. Gómez-Mascaraque, Marta Martínez-Sanz, Rosalia Martínez-López, Antonio Martínez-Abad, Bhavya Panikuttira, Amparo López-Rubio, Maria G. Tuohy, Sean A. Hogan, André Brodkorb

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