K
Koro de la Caba
Researcher at University of the Basque Country
Publications - 76
Citations - 2368
Koro de la Caba is an academic researcher from University of the Basque Country. The author has contributed to research in topics: Gelatin & Food packaging. The author has an hindex of 21, co-authored 74 publications receiving 1526 citations. Previous affiliations of Koro de la Caba include Basque Center for Materials, Applications and Nanostructures.
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Enhancing water repellence and mechanical properties of gelatin films by tannin addition.
TL;DR: In order to reduce pollution caused by traditional non-biodegradable plastic films, renewable raw materials from plants and wastes of meat industries have been employed inThis work, a hydrolysable chestnut-tree tannin was used for gelatin modification.
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FTIR characterization of protein–polysaccharide interactions in extruded blends
TL;DR: In this article, the effects of different types and contents of polysaccharides were analyzed, mainly in the amide I and II regions, and curve fitting analysis showed the conformational changes produced in the blends due to the addition of poly saccharides, which affected protein denaturation.
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Microdomain composition and properties differences of biodegradable polyurethanes based on MDI and HDI
TL;DR: In this paper, the effect of diisocyanate structure on the microstructure and macroscopic properties of polyurethanes was analyzed using Fourier transform infrared spectroscopy and differential scanning calorimetry.
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Development and characterization of cassava starch films incorporated with blueberry pomace.
Cláudia Leites Luchese,Tania Garrido,Jordana Corralo Spada,Isabel Cristina Tessaro,Koro de la Caba +4 more
TL;DR: BP-incorporated films showed good barrier properties against light, indicating their beneficial effect to prevent food deterioration caused by UV radiation when these films are used for food packaging applications, suggesting the potential application of these films as active packaging.
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Development of active fish gelatin films with anthocyanins by compression molding
TL;DR: In this article, fish gelatin and anthocyanins derived from food processing waste were used to prepare bio-based films, and a more sustainable process than the conventional solution casting was used in the preparation of films, since compression molding is a more rapid and less energy consuming process.