| 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 | 109 | 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 | 104 | 2016 |
| Development of bioplastic materials: From rapeseed oil industry by products to added-value biodegradable biocomposite materials M Delgado, M Felix, C Bengoechea Industrial Crops and Products 125, 401-407, 2018 | 83 | 2018 |
| Proteins from agri-food industrial biowastes or co-products and their applications as green materials E Álvarez-Castillo, M Felix, C Bengoechea, A Guerrero Foods 10 (5), 981, 2021 | 77 | 2021 |
| Viscoelastic properties, microstructure and stability of high-oleic O/W emulsions stabilised by crayfish protein concentrate and xanthan gum M Felix, A Romero, A Guerrero Food Hydrocolloids 64, 9-17, 2017 | 66 | 2017 |
| Development of rice protein bio-based plastic materials processed by injection molding M Félix, A Lucio-Villegas, A Romero, A Guerrero Industrial Crops and Products 79, 152-159, 2016 | 60 | 2016 |
| Assessment of interfacial viscoelastic properties of Faba bean (Vicia faba) protein-adsorbed O/W layers as a function of pH M Felix, A Romero, C Carrera-Sanchez, A Guerrero Food Hydrocolloids 90, 353-359, 2019 | 53 | 2019 |
| Identification of peptides from edible silkworm pupae (Bombyx mori) protein hydrolysates with antioxidant activity M Cermeño, C Bascón, M Amigo-Benavent, M Felix, RJ FitzGerald Journal of Functional Foods 92, 105052, 2022 | 51 | 2022 |
| Production and characterization of bioplastics obtained by injection moulding of various protein systems M Felix, V Perez-Puyana, A Romero, A Guerrero Journal of Polymers and the Environment 25, 91-100, 2017 | 50 | 2017 |
| Effect of pH and nanoclay content on the morphology and physicochemical properties of soy protein/montmorillonite nanocomposite obtained by extrusion M Felix, I Martinez, A Romero, P Partal, A Guerrero Composites Part B: Engineering 140, 197-203, 2018 | 49 | 2018 |
| Characterisation of the bioactive properties and microstructure of chickpea protein-based oil in water emulsions M Felix, M Cermeño, A Romero, RJ FitzGerald Food Research International 121, 577-585, 2019 | 47 | 2019 |
| Development of crayfish bio‐based plastic materials processed by small‐scale injection moulding M Felix, A Romero, F Cordobes, A Guerrero Journal of the Science of Food and Agriculture 95 (4), 679-687, 2015 | 45 | 2015 |
| Processing and Characterization of Bioplastics from the Invasive Seaweed Rugulopteryx okamurae I Santana, M Félix, A Guerrero, C Bengoechea Polymers 14 (2), 355, 2022 | 44 | 2022 |
| Faba bean protein flour obtained by densification: A sustainable method to develop protein concentrates with food applications M Felix, A Lopez-Osorio, A Romero, A Guerrero Lwt 93, 563-569, 2018 | 42 | 2018 |
| Developing active poly (vinyl alcohol)-based membranes with encapsulated antimicrobial enzymes via electrospinning for food packaging M Alonso-González, A Corral-González, M Felix, A Romero, ... International Journal of Biological Macromolecules 162, 913-921, 2020 | 41 | 2020 |
| Development of protein‐based bioplastics modified with different additives M Felix, V Perez‐Puyana, A Romero, A Guerrero Journal of Applied Polymer Science 134 (42), 45430, 2017 | 41 | 2017 |
| Effect of the injection moulding processing conditions on the development of pea protein‐based bioplastics V Perez-Puyana, M Felix, A Romero, A Guerrero Journal of Applied Polymer Science 133 (20), 2016 | 41 | 2016 |
| Physicochemical, microstructure and bioactive characterization of gels made from crayfish protein M Felix, A Romero, T Rustad, A Guerrero Food Hydrocolloids 63, 429-436, 2017 | 40 | 2017 |
| Effect of cinnamaldehyde on interfacial rheological properties of proteins adsorbed at O/W interfaces M Felix, J Yang, A Guerrero, LMC Sagis Food Hydrocolloids 97, 105235, 2019 | 39 | 2019 |
| Influence of pH and Xanthan Gum on long-term stability of crayfish-based emulsions M Felix, A Romero, A Guerrero Food Hydrocolloids 72, 372-380, 2017 | 38 | 2017 |
Antonio GuerreroProfessor of Chemical Engineering, Universidad de SevillaVerified email at us.es
