Clara Asuncion Tovar Rodriguez

Clara Asuncion Tovar Rodriguez is a full-time researcher in the Department of Applied Physics at the University of Vigo, affiliated with the Institute of Physics and Aerospace Sciences and the FA4 Thermophysics Laboratory. Her work bridges applied physics and food engineering, focusing on viscoelastic properties, gelation mechanisms, and protein-based food systems.

• Doctorate (1996) in Applied Physics from University of Vigo
• Research areas: Rheology, Thermophysics, Food Engineering
• Email: tovar@uvigo.es

Her research explores viscoelastic behavior in food matrices (cheeses, surimi, plant proteins) using techniques like rheological analysis, high-pressure treatments, and nanostructuring (chitosan nanoparticles, gelatin fractions). Recent publications examine lipid digestibility, bioactive delivery, and sustainable protein blends.

Collaborative trends reveal interdisciplinary work in food biotechnology, marine ingredients, and plant-protein applications. She has contributed extensively to understanding texture evolution during cheese ripening and frozen storage impacts on protein gels.