Grupo de Investigación FoodCRYOPHYS

Group of Biophysical Approaches to Food, Food Processing and Preservation (FoodCRYOPHYS)



Study of interesting questions in Food Sciences through Biophysics techniques and methods. Physical aspects such as food and biological systems behavior under low temperature and high pressure are specially considered. This is, by nature, a group with interdisciplinary vocation, both in the questions considered and in the methodology employed. Being a small and emergent group, a good part of its activity is based in collaborative relations.

Research Lines

  • Ice crystal dynamics and glassy state in low-water content systems
  • Native and high hydrostatic pressure modified polysaccharides characterization (starch, cellulose, chitosan)
  • Proteins and enzymes at high pressure
  • Identification, quantification and controlled delivery of natural antioxidants


  • Identification, characterization and design of applications of cryoactive and ice crystal formation and growth modulator substances.
  • Study of the effect of physical and chemical treatments on food microstructure and related properties.
  • Vehiculization of nutritional and pharmaceutical interest substances (oligoelements, antioxidants) through matrices built of polysaccharides. Natural antioxidant characterization.
  • Proteins and enzymes at high pressure
  • Development and characterization of food products based on polysaccharides.
  • Design of high hydrostatic pressure processes to induce food modifications or to eliminate parasitic or microbiological risks.


  • Título no disponible por secreto industrial. Número de solicitud:4754/2019 16/12/2019. Inventores: Molina García, A.D., Rupérez Antón, P.


Group Leader:



  • 915492300 ext. 436395


cryopreservation, high pressure, polysaccharide, microscopy, calorimetry, functional foods


  • Llive L, Bruno E, Molina-García AD, Schneider-Teixeira A, Deladino L. 2019. Biodegradation of Yerba Mate Waste Based Fertilizer Capsules. Effect of Temperature. Journal of Polymers and the Environment 27:1302-16 (
  • Schneider Teixeira A, Faltus M, Zamecnik J, Molina-Garcia AD. 2019. Glass Stability and Annealing Behaviour in Plant Vitrification Solutions No. 1 and No. 3. CryoLetters 40:272-272 (
  • Schneider Teixeira A, Deladino L, García MA, Zaritzky ME, Sanz PD, Molina-García AD. 2018. Microstructure analysis of high pressure induced gelatinization of maize starch in the presence of hydrocolloids. Food and Bioproducts Processing 112:119-30 (
  • Deladino L, Alvarez I, De Ancos B, Sánchez-Moreno C, Molina-García AD, Teixeira AS. 2017. Betalains and phenolic compounds of leaves and stems of Alternanthera brasiliana and Alternanthera tenella. Food Research International 97:240-9 (
  • Deladino L, Teixeira AS, Plou FJ, Navarro AS, Molina-García AD. 2017. Effect of High Hydrostatic Pressure, alkaline and combined treatments on corn starch granules metal binding: Structure, swelling behavior and thermal properties assessment. Food and Bioproducts Processing 102:241-9 (
  • Deladino L, Teixeira AS, Molina-García AD. Navarro AS. 2016. High‐pressure‐treated corn starch as an alternative carrier of molecules of nutritional interest for food systems. In New Polymers for Encapsulation of Nutraceutical Compounds, 35-58. (Ruiz Ruiz JC, Segura Campos MR, eds.) Wiley, Oxford (ISBN: 978-1-119-22879-0)

Projects, Contracts, Agreements

FEDER projects

Improvement of the prebiotic functionality in agrofood byproducts by simultaneous treatment with hydrolytic enzymes and high hydrostatic

Main Researcher: M. P. Rúperez and A. D. Molina / Start Date: 12/30/2016 / End Date: 12/31/2020 / Institution: AEI/ERDF, EU / Reference number: AGL2016-77056-R
Research Group: Group of Biophysical Approaches to Food, Food Processing and Preservation (FoodCRYOPHYS)