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María del Carmen Gómez Guillén

Research Professor

Research Groups: Development, Valorisation and Innovation of Fish Products (INNOVAPESCA)

Department: Department of Meat and Fishery Products

Short Bio

María del Carmen Gómez-Guillén holds a Ph.D. in Veterinary from the Complutense University of Madrid since 1994 and has served as a Research Professor at ICTAN since February 2021. Her primary research focuses on the valorization of waste and by-products from the fishing industry, currently centering on the extraction of bioactive compounds, the design of edible coatings, micro- and nanoencapsulation with natural compounds, and the development and shelf-life study of functional foods. She is the co-author of over 200 articles published in indexed international journals. She has been the principal investigator or participant in more than 60 national and international research projects and collaborates regularly with industry through technical consulting or R&D contracts.

Pascual-Silva, C., Gómez-Guillén, M.C, Alemán, A., Montero, M.P. 2024. Use of residual lipid fractions and protein hydrolysates from salmon skin cleaning processing waste for liposome production and their application in Pickering emulsions. Innovative Food Science and Emerging Technologies, 95, 103704.

https://doi.org/10.1016/j.ifset.2024.103704/

Hueso, D., Delgado, D., Gallo, V., Gómez-Guillén, M.C., Fontecha, J., Gómez-Cortés, P. 2024. The effect of milk fat globule membrane (MFGM) concentrate addition on ultrafiltered milk coagulation and fresh cheese production. Food and Bioprocess Technology, online 13 may.

https://doi.org/10.1007/s11947-024-03441-wQ1/

Montero, M. P., Tovar, C., Alemán, A., Gómez-Guillén, M.C. 2024.Characterisation of desolvation-produced high-molecular-weight gelatin fractions and their use for nanoparticles synthesis. Journal of Food Engineering, 370, 111965.

https://doi.org/10.1016/j.jfoodeng.2024.111965

Ramírez-Carrasco, P., Alemán, A., González, E., Gómez-Guillén, M.C., Robert, P., Giménez, B. 2024. Bioaccessibility, intestinal absorption and anti-inflammatory activity of curcuminoids incorporated in avocado, sunflower and linseed beeswax oleogels. Foods, 13, 173.

https://doi.org/10.3390/foods13030373/

Hueso, D., Gómez-Guillén, M.C., Fontecha, J., Gómez-Cortés, P. 2023. Rheological characterization of commercial burgos-type ultrafiltered fresh cheeses. LWT, 190, 115525.

https://doi.org/10.1016/j.lwt.2023.115525/

Gómez-Guillén, M.C., Pérez-García, S., Alemán, A., López-Caballero, E., Sotelo, C.G., Montero, M.P. 2023. Development of a ready-to-eat fish product enriched with fish oil entrapped in a κ-carrageenan – egg white – fish protein hy-drolysate dry powder. Foods, 12, 2272.

https://doi.org/10.3390/foods12112272/

Desarrollo de coberturas comestibles nanocompuestas a partir de residuos pesqueros con aplicación a la mejora de la calidad y funcionalidad de alimentos (NANOBIOCOAT).
Referencia: PID2023-146278OB-I00.
IP y co-IP: Joaquín Gómez Estaca y María del Carmen Gómez Guillén.
Duración: 01/09/2024 a 31/08/2027
Entidad financiadora: Ministerio de Ciencia, Innovación y Universidades.

915492300 ext. 436399

mc.gomez@csic.es

ORCID:
0000-0003-1063-9169

Researcher ID:
K-7796-2014

Scopus Author ID:
7003611288