Publicaciones en las que colabora con JONE URANGA GAMA (13)

2022

  1. Green hemostatic sponge-like scaffold composed of soy protein and chitin for the treatment of epistaxis

    Materials Today Bio, Vol. 15

2020

  1. Valorization of marine-derived biowaste to develop chitin/fish gelatin products as bioactive carriers and moisture scavengers

    Science of the Total Environment, Vol. 706

2019

  1. Citric acid-incorporated fish gelatin/chitosan composite films

    Food Hydrocolloids, Vol. 86, pp. 95-103

  2. Development of bioinspired gelatin and gelatin/chitosan bilayer hydrofilms for wound healing

    Pharmaceutics, Vol. 11, Núm. 7

  3. Manufaktura metodoen eta saretze-erreakzioaren eragina gelatinazko materialen propietateetan

    Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria, Núm. 35, pp. 71-84

2018

  1. Development of active fish gelatin films with anthocyanins by compression molding

    Food Hydrocolloids, Vol. 84, pp. 313-320

  2. Extraction and incorporation of bioactives into protein formulations for food and biomedical applications

    International Journal of Biological Macromolecules, Vol. 120, pp. 2094-2105

2017

  1. Azido zitrikoz eraldatutako arrain-gelatinazko filmak

    II. Ikergazte nazioarteko ikerketa euskaraz: Kongresuko artikulu-bilduma.

  2. Chitosan as a bioactive polymer: Processing, properties and applications

    International Journal of Biological Macromolecules, Vol. 105, pp. 1358-1368

  3. Development of active gelatin films by means of valorisation of food processing waste: A review

    Food Hydrocolloids, Vol. 68, pp. 192-198

2016

  1. Cross-linking of fish gelatins to develop sustainable films with enhanced properties

    European Polymer Journal, Vol. 78, pp. 82-90

2015

  1. Arrain-hondakinak baloratzea, gazta ontziratzeko

    Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria, Núm. 28, pp. 95-104

  2. Improvement of barrier properties of fish gelatin films promoted bygelatin glycation with lactose at high temperatures

    LWT - Food Science and Technology, Vol. 63, Núm. 1, pp. 315-321