Juan‐Carlos Arboleya

Competitive adsorption of proteins with methylcellulose and hydroxypropyl methylcellulose

Juan‐Carlos Arboleya, Peter J. Wilde · Food Hydrocolloids · 2004 · 125 citations

Engineering, Competitive Adsorption, Biochemical Engineering +5

Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage

Saioa Álvarez‐Sabatel, Iñigo Martı́nez de Marañón, Juan‐Carlos Arboleya · Food Hydrocolloids · 2014 · 58 citations

Materials Science, High Hydrostatic Pressure, Food Engineering +3

Effect of pulsed-light processing on the surface and foaming properties of β-lactoglobulin

Estibalitz Fernández, Mari Luz Artíguez, Iñigo Martı́nez de Marañón et al. · Food Hydrocolloids · 2011 · 37 citations

Foam, Pulsed-light Processing, Biophysics +1

Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH)

Saioa Álvarez‐Sabatel, Iñigo Martı́nez de Marañón, Juan‐Carlos Arboleya · Innovative Food Science & Emerging Technologies · 2018 · 34 citations

Emulsion, Rheology, Food Engineering +5

Chefs and researchers: Culinary practitioners' views on interaction between gastronomy and sciences

Erik Fooladi, Anu Hopia, Daniel Lasa et al. · International Journal of Gastronomy and Food Science · 2018 · 33 citations

Culture, Science Study, Performance Studies +7