manuel castillo

PEER REVIEW PUBLICATIONS

7 Cheese Microstructure and Naotechnology Applications

1. Álvarez, D., Xiong, Y. L., Castillo, M., Payne, F. A., Laencina, J. 2011. Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters. LWT - Food Science and Technology, 44, 1435-1442.

2. Álvarez, D., Castillo, M., Xiong, Y. L., Payne, F. A. 2010. Prediction of beef meat emulsion quality with apparent light backscatter extinction. Food research International. Food Research International. 43 1260-1266.

3. Álvarez, D., Castillo, M., Payne, F. A., Cox, R. B., Xiong, Y. L. 2010. Application of light extinction to determine stability of beef emulsions. Journal of food Engineering. 96 309-315.

4. Nieto, G., Castillo, M., Xiong, Y. L, Álvarez, D., Payne, F. A., Garrido, M. D. 2009. Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations. Meat Science. 83, 24-30.

5. Álvarez, D., Castillo, M., Payne, F. A., Xiong, Y. L. 2009. A novel fiber optic sensor to monitor beef meat emulsion stability using visible light scattering. Meat Science, 81 456-466.

6. Banón, S., Díaz, P., Nieto, G., Castillo, M., Álvarez, D. 2008. Modelling yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch level. Meat Science. 80, 649-655.

7. Álvarez, D., Castillo, M., Garrido, M. D., Banón, S., Nieto, G., Díaz, P., Payne, F. A. 2007. Efecto de la composición y el tiempo de procesado sobre las propiedades tecnológicas y ópticas de las emulsiones cárnicas. Anales de Veterinaria, 23, 25-34.

8. Álvarez, D., Castillo, M., Banón, S., Garrido, M. D., Xiong, Y. L., Payne, F. A. 2007. Prediction of meat emulsion stability using reflection photometry. Journal of Food Engineering 82, 310-315.