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  1. 1
    Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions

    Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions by Pere Morell, Adrián López-García, Isabel Hernando, Amparo Quiles

    Published 2023-02-01
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    Article
  2. 2
    Use of Oleogels to Replace Margarine in Steamed and Baked Buns

    Use of Oleogels to Replace Margarine in Steamed and Baked Buns by Santiago Bascuas, Pere Morell, Amparo Quiles, Ana Salvador, Isabel Hernando

    Published 2021-07-01
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    Article

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