Débora N. López

Towards sustainable and nutritional-based plant protein sources: A review on the role of rapeseed

Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends

Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins

“Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds”