Fátima Arrutia

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

Development of a continuous-flow system for microwave-assisted extraction of pectin-derived oligosaccharides from food waste

Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp