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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.Journal of Food Science|January 19, 2012
Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory propertiesJulia Rodríguez-García, Ana Puig, 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.Heliyon|October 14, 2024
Upcycling fruit pomaces (orange, apple, and grape-wine): The impact of particle size on phenolic compounds' bioaccessibilityPatricia Arcia, Ana Curutchet, Claudia Pérez-Pirotto, 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.Foods (Basel, Switzerland)|August 27, 2021
Use of Oleogels to Replace Margarine in Steamed and Baked BunsSantiago Bascuas, Pere Morell, Amparo Quiles, et al.Pageof 5