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1. An Innovative Bio-Vehicle for Resveratrol and Tocopherol Based on Quinoa 11S Globulin—Nanocomplex Design and Characterization.

3. Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread.

4. Acid‐induced aggregation and gelation of heat‐treated chia proteins.

5. Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum.

6. Effect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese.

7. Chymotrypsin - Eudragit® complex formation.

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