Laboratorio de Termofísica

Resultados de investigación

Artículos

Comunicaciones

Proyectos

Capítulos de libros

Tesis

Patentes

Contratos

Volumetric characterization of the thermal denaturation of a -chymotrypsin at pH 2.2

Autores

Troncoso, Jacobo

Diego González Salgado

Miguel Costas

Revista

JOURNAL OF CHEMICAL THERMODYNAMICS Vol. 149 (páginas 1 a 5)

DOI

https://doi.org/10.1016/j.jct.2020.106147

The temperature of maximum density for amino acid aqueous solutions. An experimental and molecular dynamics study

Autores

Diego González Salgado

Troncoso, Jacobo

Lomba, E.

Revista

FLUID PHASE EQUILIBRIA Vol. 521 (páginas 1 a 11)

DOI

https://doi.org/10.1016/j.fluid.2020.112703

Thermophysical properties of choline and pyridinium based ionic liquids as advanced materials for energy applications

Autores

J. J. Parajo

Villanueva, María

Troncoso, Jacobo

Josefa Salgado

Revista

JOURNAL OF CHEMICAL THERMODYNAMICS Vol. 141 (páginas 1 a 10)

DOI

https://doi.org/10.1016/j.jct.2019.105947

Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

Autores

A. J. Borderías

Clara A. Tovar

Fátima Domínguez-Timón

M. Teresa Díaz

Mercedes M. Pedrosa

Helena M. Moreno

Revista

FOOD HYDROCOLLOIDS Vol. 107 (páginas 1 a 10)

DOI

https://doi.org/10.1016/j.foodhyd.2020.105976

Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing

Autores

Helena M. Moreno

Clara A. Tovar

Fátima Domínguez-Timón

Jorge Cano-Báez

M. Teresa Díaz

Mercedes Martín-Pedrosa

A. J. Borderías

Revista

Food Science and Technology Vol. 40 (páginas 800 a 809)

DOI

https://doi.org/10.1590/fst.19519

Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

Autores

Helena M. Moreno

Fátima Domínguez-Timón

M. Teresa Díaz

Mercedes M. Pedrosa

A. J. Borderías

Clara A. Tovar

Revista

FOOD HYDROCOLLOIDS Vol. 99 (páginas 1 a 10)

DOI

https://doi.org/10.1016/j.foodhyd.2019.105375

Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates

Autores

Mercedes M. Pedrosa

Alejandro Varela

Fátima Domínguez-Timón

Clara A. Tovar

Helena M. Moreno

A. J. Borderías

M. Teresa Díaz

Revista

PLANT FOODS FOR HUMAN NUTRITION Vol. 75 (páginas 642 a 650)

DOI

https://doi.org/10.1007/s11130-020-00866-4

Temperature of maximum density of proteins in water: a -Chymotrypsin and bovine serum albumin

Autores

Troncoso, Jacobo

Diego González Salgado

Romaní, Luis

Revista

JOURNAL OF CHEMICAL THERMODYNAMICS Vol. 142 (páginas 1 a 7)

DOI

https://doi.org/10.1016/j.jct.2019.106008

Measurements of the force between superconducting rings and calculation of the induced currents

Autores

Guillermo Briones

Esteban Paredes

José Antonio Veira

J. Mosqueira

Luis Romaní

Domarco Álvarez, Gerardo

Revista

PHYSICA C Vol. 569 (páginas 1 a 5)

DOI

https://doi.org/10.1016/j.physc.2019.1353588

Thermal conductivity measurements for organic liquids at high pressure

Autores

Francisco Yebra

Troncoso, Jacobo

Luis Romaní

Revista

JOURNAL OF CHEMICAL THERMODYNAMICS Vol. 142 (páginas 1 a 10)

DOI

https://doi.org/10.1016/j.jct.2019.106005

Excess enthalpies for binary systems containing ionic liquids

Autores

Troncoso, Jacobo

Libro

Enthalpy and internal energy. Liquids, solutions and vapours.

Página inicial

505

Página final

520

Energetic effects in hydrogen-bonded ñiquids and solutions

Autores

Cerdeiriña, Claudio A.

Zemánková, K.

Costas, M.

Libro

Enthalpy and internal energy. Liquids, solutions and vapours.

Página inicial

159

Página final

178

Rheology of Honey

Autores

Clara A. Tovar

Rodríguez-Flores M. Shantal

Escuredo, O.

Seijo, M.C.

Libro

Advances in Rheology Research

Página inicial

175

Página final

192

Procedimiemto híbrido para la inducción de corriente persistente en anillos superconductores

Autores

Quelle Vidal, Iria

González Jorge, Higinio

Domarco Álvarez, Gerardo

Carballo González, Enrique

Peleteiro Salgado, José

Romaní Martínez, Luis Fernando

Fecha de solicitud

01/01/2006

Fecha de concesión

01/01/2009

Dispositivo para la medida de corriente crítica en anillos superconductores utilizando una fuente de continua como control

Autores

González Jorge, Higinio

Domarco Álvarez, Gerardo

Peleteiro Salgado, José

Troncoso Casares, Jacobo

Quelle Vidal, iria

Liñares González, Beatriz

Carballo González, Enrique

Romaní Martínez, Luis Fernando

Fecha de solicitud

01/01/2004

Fecha de concesión

01/01/2009

Datos generales

Investigadores

Resultados de investigación

Volumetric characterization of the thermal denaturation of a -chymotrypsin at pH 2.2

The temperature of maximum density for amino acid aqueous solutions. An experimental and molecular dynamics study

Thermophysical properties of choline and pyridinium based ionic liquids as advanced materials for energy applications

Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing

Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates

Temperature of maximum density of proteins in water: a -Chymotrypsin and bovine serum albumin

Measurements of the force between superconducting rings and calculation of the induced currents

Thermal conductivity measurements for organic liquids at high pressure

Effect of high pressure processing on the rheological properties of 5% glucomannan gels at several pHs

Experimentos, simulación y teoría de la autoorganización en sistemas biológicos

Excess enthalpies for binary systems containing ionic liquids

Energetic effects in hydrogen-bonded ñiquids and solutions

Rheology of Honey

ESTUDO DE FENÓMENOS INDUTIVOS EN ENFRENTAMENTOS COAXIAIS ENTRE ELEMENTOS SUPERCONDUTORES DE ALTA TEMPERATURA CRÍTICA

Estudo dos parámetros termo-reolóxicos e bioquímicos do queixo Afuega'l Pitu DOP.

Procedimiemto híbrido para la inducción de corriente persistente en anillos superconductores

Dispositivo para la medida de corriente crítica en anillos superconductores utilizando una fuente de continua como control

VALORIZACIÓN DO TIBURÓN (PRIONACE GLAUCA) A TRAVÉS DA OBTENCIÓN DE NOVOS PRODUTOS E COMOPOSTOS

MEDIDA DE PROPIEDADES FÍSICAS PARA CARAMELIZA-LA PASTA DE SURIMI E MAILOS SEUS PRODUCTOS DERIVADOS