Antonio Guerrero
Antonio Guerrero
Professor of Chemical Engineering, Universidad de Sevilla
Verified email at - Homepage
Cited by
Cited by
Protein-based bioplastics: effect of thermo-mechanical processing
A Jerez, P Partal, I Martínez, C Gallegos, A Guerrero
Rheologica Acta 46, 711-720, 2007
Relationship between the glass transition temperature and the melt flow behavior for gluten, casein and soya
C Bengoechea, A Arrachid, A Guerrero, SE Hill, JR Mitchell
Journal of cereal science 45 (3), 275-284, 2007
Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment
C Bengoechea, OG Jones, A Guerrero, DJ McClements
Food Hydrocolloids 25 (5), 1227-1232, 2011
Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein
N Calero, J Muñoz, PW Cox, A Heuer, A Guerrero
Food Hydrocolloids 30 (1), 152-162, 2013
Rheology and processing of gluten based bioplastics
A Jerez, P Partal, I Martinez, C Gallegos, A Guerrero
Biochemical engineering journal 26 (2-3), 131-138, 2005
Rheology and processing of salad dressing emulsions
JM Franco, A Guerrero, C Gallegos
Rheologica acta 34, 513-524, 1995
Green synthesis and characterization of iron oxide nanoparticles by pheonix dactylifera leaf extract and evaluation of their antioxidant activity
JAA Abdullah, LS Eddine, B Abderrhmane, M Alonso-González, ...
Sustainable Chemistry and Pharmacy 17, 100280, 2020
Rheology and microstructure of heat-induced egg yolk gels
F Cordobés, P Partal, A Guerrero
Rheologica Acta 43, 184-195, 2004
Composition and structure of carob (Ceratonia siliqua L.) germ proteins
C Bengoechea, A Romero, A Villanueva, G Moreno, M Alaiz, F Millán, ...
Food chemistry 107 (2), 675-683, 2008
Egg white-based bioplastics developed by thermomechanical processing
A Jerez, P Partal, I Martínez, C Gallegos, A Guerrero
Journal of Food Engineering 82 (4), 608-617, 2007
Development of albumen/soy biobased plastic materials processed by injection molding
M Félix, JE Martín-Alfonso, A Romero, A Guerrero
Journal of Food Engineering 125, 7-16, 2014
Characterization of pea protein-based bioplastics processed by injection moulding
V Perez, M Felix, A Romero, A Guerrero
Food and bioproducts processing 97, 100-108, 2016
Bioplastics based on wheat gluten processed by extrusion
M Jiménez-Rosado, LS Zarate-Ramírez, A Romero, C Bengoechea, ...
Journal of Cleaner Production 239, 117994, 2019
Flow behaviour, linear viscoelasticity and surface properties of chitosan aqueous solutions
N Calero, J Muñoz, P Ramírez, A Guerrero
Food Hydrocolloids 24 (6-7), 659-666, 2010
Development of bioplastics from a microalgae consortium from wastewater
CJL Rocha, E Álvarez-Castillo, MRE Yáñez, C Bengoechea, A Guerrero, ...
Journal of environmental management 263, 110353, 2020
Rheology and droplet size distribution of emulsions stabilized by crayfish flour
A Romero, F Cordobés, MC Puppo, A Guerrero, C Bengoechea
Food Hydrocolloids 22 (6), 1033-1043, 2008
Interfacial and oil/water emulsions characterization of potato protein isolates
A Romero, V Beaumal, E David-Briand, F Cordobes, A Guerrero, M Anton
Journal of Agricultural and Food Chemistry 59 (17), 9466-9474, 2011
Thermo-mechanical and hydrophilic properties of polysaccharide/gluten-based bioplastics
LS Zárate-Ramírez, A Romero, C Bengoechea, P Partal, A Guerrero
Carbohydrate polymers 112, 24-31, 2014
Flow behaviour and stability of light mayonnaise containing a mixture of egg yolk and sucrose stearate as emulsifiers
JM Franco, M Berjano, A Guerrero, J Muñoz, C Gallegos
Food Hydrocolloids 9 (2), 111-121, 1995
Interfacial and emulsifying behaviour of rice protein concentrate
A Romero, V Beaumal, E David-Briand, F Cordobes, A Guerrero, M Anton
Food Hydrocolloids 29 (1), 1-8, 2012
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