Showing results (1-10 of 11) with videos related to
Sort By:
Pageof 2
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.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.Journal of the Science of Food and Agriculture|April 26, 2018
Understanding the effect of emulsifiers on bread aeration during breadmakingRaquel Garzón, Isabel Hernando, Empar Llorca, et al.Food Chemistry|October 17, 2013
Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studiesPedro Novillo, Alejandra Salvador, Empar Llorca, et al.Foods (Basel, Switzerland)|July 9, 2020
Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity StagesNariane Q Vilhena, Rebeca Gil, Empar Llorca, 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)|July 12, 2020
Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial PropertiesCésar Ozuna, Eugenia Trueba-Vázquez, Gemma Moraga, 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.Food Research International (Ottawa, Ont.)|November 21, 2025
Bioaccessibility of phytochemicals and nutrients in nixtamalized Cucurbita spp.: An in vitro and microstructural assessmentRomán Cardona-Herrera, Esther Pérez-Carrillo, Empar Llorca, et al.Meat Science|February 21, 2020
Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approachSara V Ángel-Rendón, Annamaria Filomena-Ambrosio, María Hernández-Carrión, et al.Pageof 2