A. Blasco

What does a zero mean? Understanding false, random and structural zeros in ecology

A. Blasco, Marta Pérez‐Casany, Pedro Puig et al. · Methods in Ecology and Evolution · 2019 · 160 citations · Full text

Biology, Biodiversity, Zero-inflated Models +11

Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics

Essam Hebishy, Martı́n Buffa, B. Güamis et al. · Innovative Food Science & Emerging Technologies · 2015 · 124 citations

Biomanufacturing, Emulsion Characteristics, Oil-in-water Emulsions +8

Ultrastructural dynamics of proteins involved in endocytic budding

Fátima-Zahra Idrissi, A. Blasco, Anna Espinal · Proceedings of the National Academy of Sciences · 2012 · 82 citations · Full text

Proteinlipid Interaction, Protein Secretion, Molecular Biology +18

Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability

Essam Hebishy, Martı́n Buffa, Bibiana Juan et al. · LWT · 2016 · 58 citations · Full text

Sodium Caseinate, Food Colloid, High Hydrostatic Pressure +9

Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

Essam Hebishy, Anna Zamora, Martı́n Buffa et al. · Processes · 2017 · 56 citations · Full text

Food Colloid, Chemical Enhanced Oil Recovery, Engineering +12