Miguel Angel Martinez Maldonado

Miguel Angel Martinez Maldonado

Instituto Tecnológico Superior de Huichapan - / Mexico
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 4682520
Institute of Institute of Huichapan
person_outline Miguel Angel Martinez Maldonado's MOST POPULAR ARTICLES
1-) Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meatMA Martínez, G Velazquez, D Cando, R Núñez-Flores, AJ Borderías, ...Innovative Food Science & Emerging Technologies 41, 323-329, 2017862017
2-) Effect of high pressure processing and heat treatment on the gelation properties of blue crab meat proteinsG Velazquez, MG Méndez-Montealvo, J Welti-Chanes, JA Ramírez, ...Lwt 146, 111389, 2021312021
3-) Effect of precooking temperature and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteinsMA Martínez, V Robledo, G Velazquez, JA Ramírez, M Vázquez, ...Food Hydrocolloids 35, 264-269, 2014302014
4-) Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meatMA Martínez-Maldonado, G Velazquez, JAR de León, AJ Borderías, ...Innovative Food Science & Emerging Technologies 59, 102253, 2020232020
5-) Effect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab (Callinectes sapidus)MA Martínez-Maldonado, JA Ramírez-De León, MG Méndez-Montealvo, ...Journal of aquatic food product technology 27 (4), 418-429, 2018112018