Irene Penaranda

Espinardo, MU 30100, Spain

Last Updated: 09/26/2026

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Found 19 publications

Impact of extraction methods on hydrocolloids from green macroalgae waste for valorisation as functional biopolymers in sustainable food and packaging.

Impact of extraction methods on hydrocolloids from green macroalgae waste for valorisation as functional biopolymers in sustainable food and packaging.

Journal: Food chemistry

Published: November 26, 2025

Effects of Extrusion on Protein Textures of Hydrolysed Rice and Pea Isolates.

Effects of Extrusion on Protein Textures of Hydrolysed Rice and Pea Isolates.

Journal: Foods (Basel, Switzerland)

Published: September 19, 2025

Plant-Based Burgers with Reduced Texture Additives: A Comparative Study of Methylcellulose and Sodium Alginate.

Plant-Based Burgers with Reduced Texture Additives: A Comparative Study of Methylcellulose and Sodium Alginate.

Journal: Foods (Basel, Switzerland)

Published: March 15, 2025

Effect of protein texturization on amino acids and protein in vitro bioaccessibility of pea and rice protein.

Effect of protein texturization on amino acids and protein in vitro bioaccessibility of pea and rice protein.

Journal: Food & function

Published: February 10, 2025

Consumer animal welfare and healthy perception of fresh sausages' fiber fat replaced and elaborated with meat from non-castrated male pigs.

Consumer animal welfare and healthy perception of fresh sausages' fiber fat replaced and elaborated with meat from non-castrated male pigs.

Journal: Food science & nutrition

Published: November 08, 2023

Influence of Dietary Lipid Source Supplementation on Milk and Fresh Cheese from Murciano-Granadina Goats.

Influence of Dietary Lipid Source Supplementation on Milk and Fresh Cheese from Murciano-Granadina Goats.

Journal: Animals : an open access journal from MDPI

Published: August 04, 2023

Marinade injection of pork as a possible technological strategy to reduce boar taint: Response and attitude of the consumer.

Marinade injection of pork as a possible technological strategy to reduce boar taint: Response and attitude of the consumer.

Journal: Meat science

Published: May 12, 2023

Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers.

Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers.

Journal: Foods (Basel, Switzerland)

Published: February 15, 2023

Spanish Fuet Sausages Fat-Reduced to Diminish Boar Taint: Sensory and Technological Quality.

Spanish Fuet Sausages Fat-Reduced to Diminish Boar Taint: Sensory and Technological Quality.

Journal: Animals : an open access journal from MDPI

Published: February 07, 2023

Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint.

Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint.

Journal: Meat science

Published: November 30, 2022

Novel gels and films to mask boar taint in entire male pork.

Novel gels and films to mask boar taint in entire male pork.

Journal: Meat science

Published: September 20, 2022

Use of Mediterranean By-Products to Produce Entire Male Large White Pig: Meat and Fat Quality.

Use of Mediterranean By-Products to Produce Entire Male Large White Pig: Meat and Fat Quality.

Journal: Animals : an open access journal from MDPI

Published: September 28, 2021

Showing 1-12 of 19

Last Updated: 09/26/2026