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Cynthia Fontes Candia
Cynthia Fontes Candia
Spanish National Research Council-Institute of Agrochemistry and Food Technology (IATA-CSIC)
Verified email at iata.csic.es
Title
Cited by
Cited by
Year
Superabsorbent food packaging bioactive cellulose-based aerogels from Arundo donax waste biomass
C Fontes-Candia, E Erboz, A Martínez-Abad, A López-Rubio, ...
Food Hydrocolloids 96, 151-160, 2019
862019
Rheological and structural characterization of carrageenan emulsion gels
C Fontes-Candia, A Ström, P Lopez-Sanchez, A López-Rubio, ...
Algal Research 47, 101873, 2020
522020
Valorization of Arundo donax for the production of high performance lignocellulosic films
M Martínez-Sanz, E Erboz, C Fontes, A López-Rubio
Carbohydrate polymers 199, 276-285, 2018
352018
Development of polysaccharide-casein gel-like structures resistant to in vitro gastric digestion
C Fontes-Candia, P Jiménez-Barrios, B Miralles, I Recio, A López-Rubio, ...
Food Hydrocolloids 127, 107505, 2022
342022
Understanding nanostructural differences in hydrogels from commercial carrageenans: Combined small angle X-ray scattering and rheological studies
C Fontes-Candia, A Ström, LG Gómez-Mascaraque, A López-Rubio, ...
Algal Research 47, 101882, 2020
272020
Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation
C Fontes-Candia, M Martínez-Sanz, P Gómez-Cortés, MV Calvo, S Verdú, ...
LWT 180, 114705, 2023
172023
Emulsion gels and oil-filled aerogels as curcumin carriers: Nanostructural characterization of gastrointestinal digestion products
C Fontes-Candia, JC Martínez, A López-Rubio, L Salvia-Trujillo, ...
Food chemistry 387, 132877, 2022
162022
Maximizing the oil content in polysaccharide-based emulsion gels for the development of tissue mimicking phantoms
C Fontes-Candia, P Lopez-Sanchez, A Ström, JC Martínez, A Salvador, ...
Carbohydrate Polymers 256, 117496, 2021
162021
Physicochemical and functional properties of pectin extracted from the edible portions of jackfruit at different stages of maturity
K Nidhina, B Abraham, C Fontes‐Candia, A Martínez‐Abad, ...
Journal of the Science of Food and Agriculture 103 (6), 3194-3204, 2023
82023
Nanostructural changes in Polysaccharide-Casein Gel-Like structures upon in vitro gastrointestinal digestion
C Fontes-Candia, L Díaz-Piñero, JC Martínez, LG Gómez-Mascaraque, ...
Food Research International 169, 112862, 2023
62023
Extraction of different phenolic groups from oats at a nonthermal pilot scale: Effect of solvent composition and cycles
C Fontes‐Candia, V Ramos‐Sanchez, D Chavez‐Flores, I Salmeron, ...
Journal of Food Process Engineering 41 (2), e12651, 2018
62018
Production of hybrid protein-polysaccharide extracts from Ulva spp. seaweed with potential as food ingredients
LM Vega-Gómez, I Molina-Gilarranz, C Fontes-Candia, V Cebrián-Lloret, ...
Food Hydrocolloids 153, 110046, 2024
12024
Protein extraction from the industrial solid residue of brown seaweed after alginate extraction
H Bojorges, M Martínez-Sanz, C Fontes-Candia, L Díaz-Piñero, ...
Food Hydrocolloids 159, 110708, 2025
2025
Influence of bile salts on the gastrointestinal digestion of agar-casein hybrid systems and the nanoassembly of their digestion products
L Díaz-Piñero, C Fontes-Candia, E Rodríguez-Dobreva, I Recio, ...
Food Research International 197, 115179, 2024
2024
Polysaccharide based gel-like structures and their impact on digestion products
C Fontes Candia, I Recio, A López-Rubio, LG Gómez-Mascaraque, ...
2024
Scattering techniques to study the nanostructure and digestion mechanism of novel foods
M Martínez Sanz, C Fontes Candia, V Cebrián Lloret, L Díaz-Piñero, ...
2024
Seaweeds' protein digestibility: Method optimization and comparison of different species
L Díaz-Piñero, C Fontes Candia, I Recio, M Martínez Sanz
2024
Digestibility, nutritional and functional properties of protein extracts from Ulva seaweed
I Molina Gilarranz, LM Vega Gómez, C Fontes Candia, P López-Sánchez, ...
2024
Polysaccharide-based structured lipid carriers for the delivery of curcumin: An in vitro digestion study
G Velderrain-Rodríguez, C Fontes-Candia, A López-Rubio, ...
Colloids and Surfaces B: Biointerfaces 227, 113349, 2023
2023
Oleogeles: la nueva alternativa a las grasas saturadas en productos cárnicos
C Fontes, AL Rubio, MM Sanz
Eurocarne: La revista internacional del sector cárnico, 67-70, 2022
2022
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Articles 1–20