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Amparo Quiles

Showing results (1-10 of 28) with videos related to

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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|September 3, 2013
Tissue microstructure, physicochemical properties, and bioactive compound locations in different sweet pepper typesMaría Hernández-Carrión, Isabel Hernando, Amparo Quiles
Foods (Basel, Switzerland)|April 30, 2021
Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion StudiesElena Diez-Sánchez, Amparo Quiles, Isabel Hernando
Journal of Food Science|September 27, 2016
Designing a Clean Label Sponge Cake with Reduced Fat ContentCristina Eslava-Zomeño, Amparo Quiles, Isabel Hernando
Food Chemistry|November 19, 2016
Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestionJennifer Borreani, Empar Llorca, Amparo Quiles, et al.
Journal of the Science of Food and Agriculture|April 14, 2017
New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory studyJennifer Borreani, Isabel Hernando, Ana Salvador, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|April 5, 2017
Structural changes in biscuits made with cellulose emulsions as fat replacersTeresa Sanz, Amparo Quiles, Ana Salvador, et al.
Gels (Basel, Switzerland)|December 23, 2021
Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as StabilizersAdrián López-García, Gemma Moraga, Isabel Hernando, et al.
Foods (Basel, Switzerland)|February 25, 2023
Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase EmulsionsPere Morell, Adrián López-García, Isabel Hernando, et al.
Current Research in Food Science|December 31, 2025
Use of micronised apple and mandarin bagasse for emulsion stabilisationGiuditta de Gennaro, Vega Mora, Amparo Quiles, et al.
Food Research International (Ottawa, Ont.)|February 23, 2024
Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changesRey Castañeda-Rodríguez, Amparo Quiles, Isabel Hernando, et al.
Pageof 3

Showing results (1-10 of 28) with videos related to

Sort By:
Pageof 3
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|September 3, 2013
Tissue microstructure, physicochemical properties, and bioactive compound locations in different sweet pepper typesMaría Hernández-Carrión, Isabel Hernando, Amparo Quiles
Foods (Basel, Switzerland)|April 30, 2021
Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion StudiesElena Diez-Sánchez, Amparo Quiles, Isabel Hernando
Journal of Food Science|September 27, 2016
Designing a Clean Label Sponge Cake with Reduced Fat ContentCristina Eslava-Zomeño, Amparo Quiles, Isabel Hernando
Food Chemistry|November 19, 2016
Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestionJennifer Borreani, Empar Llorca, Amparo Quiles, et al.
Journal of the Science of Food and Agriculture|April 14, 2017
New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory studyJennifer Borreani, Isabel Hernando, Ana Salvador, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|April 5, 2017
Structural changes in biscuits made with cellulose emulsions as fat replacersTeresa Sanz, Amparo Quiles, Ana Salvador, et al.
Gels (Basel, Switzerland)|December 23, 2021
Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as StabilizersAdrián López-García, Gemma Moraga, Isabel Hernando, et al.
Foods (Basel, Switzerland)|February 25, 2023
Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase EmulsionsPere Morell, Adrián López-García, Isabel Hernando, et al.
Current Research in Food Science|December 31, 2025
Use of micronised apple and mandarin bagasse for emulsion stabilisationGiuditta de Gennaro, Vega Mora, Amparo Quiles, et al.
Food Research International (Ottawa, Ont.)|February 23, 2024
Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changesRey Castañeda-Rodríguez, Amparo Quiles, Isabel Hernando, et al.
Pageof 3