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Amparo Quiles

Showing results (11-20 of 28) with videos related to

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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|April 24, 2018
Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studiesElena Diez-Sánchez, Empar Llorca, Amparo Quiles, et al.
Food & Function|November 18, 2016
Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakesAmparo Tarrega, Amparo Quiles, Pere Morell, et al.
Foods (Basel, Switzerland)|August 27, 2021
Use of Oleogels to Replace Margarine in Steamed and Baked BunsSantiago Bascuas, Pere Morell, Amparo Quiles, et al.
Foods (Basel, Switzerland)|April 12, 2022
High Internal Phase Emulsions Preparation Using Citrus By-Products as StabilizersJoana Martínez-Martí, Amparo Quiles, Gemma Moraga, et al.
Foods (Basel, Switzerland)|April 5, 2020
Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry PomaceElena Diez-Sánchez, Antonio Martínez, Dolores Rodrigo, et al.
International Journal of Biological Macromolecules|December 21, 2025
Physical processing of clementine pomace: effects on bioactive compounds and cell wall polysaccharidesJoana Martínez-Martí, Andriy Synytsya, Roman Bleha, et al.
Journal of Food Science|July 20, 2012
Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low-fat gluten and lactose free white saucesLuis M Guardeño, Isabel Hernando, Empar Llorca, et al.
Journal of Food Science|September 15, 2011
Microwave heating effect on rheology and microstructure of white saucesLuis M Guardeño, Teresa Sanz, Susana M Fiszman, et al.
Food & Function|March 10, 2017
Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestionJennifer Borreani, María Espert, Ana Salvador, et al.
NPJ Science of Food|August 24, 2024
Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peelBeatriz Llavata, Ronaldo E Mello, Amparo Quiles, et al.
Pageof 3

Showing results (11-20 of 28) with videos related to

Sort By:
Pageof 3
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|April 24, 2018
Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studiesElena Diez-Sánchez, Empar Llorca, Amparo Quiles, et al.
Food & Function|November 18, 2016
Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakesAmparo Tarrega, Amparo Quiles, Pere Morell, et al.
Foods (Basel, Switzerland)|August 27, 2021
Use of Oleogels to Replace Margarine in Steamed and Baked BunsSantiago Bascuas, Pere Morell, Amparo Quiles, et al.
Foods (Basel, Switzerland)|April 12, 2022
High Internal Phase Emulsions Preparation Using Citrus By-Products as StabilizersJoana Martínez-Martí, Amparo Quiles, Gemma Moraga, et al.
Foods (Basel, Switzerland)|April 5, 2020
Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry PomaceElena Diez-Sánchez, Antonio Martínez, Dolores Rodrigo, et al.
International Journal of Biological Macromolecules|December 21, 2025
Physical processing of clementine pomace: effects on bioactive compounds and cell wall polysaccharidesJoana Martínez-Martí, Andriy Synytsya, Roman Bleha, et al.
Journal of Food Science|July 20, 2012
Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low-fat gluten and lactose free white saucesLuis M Guardeño, Isabel Hernando, Empar Llorca, et al.
Journal of Food Science|September 15, 2011
Microwave heating effect on rheology and microstructure of white saucesLuis M Guardeño, Teresa Sanz, Susana M Fiszman, et al.
Food & Function|March 10, 2017
Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestionJennifer Borreani, María Espert, Ana Salvador, et al.
NPJ Science of Food|August 24, 2024
Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peelBeatriz Llavata, Ronaldo E Mello, Amparo Quiles, et al.
Pageof 3