Marta Capellas

Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics

N.S. Cruz, Marta Capellas, M.M. Hernández-Herrero et al. · Food Research International · 2007 · 243 citations

Biomanufacturing, High Hydrostatic Pressure, Biotechnology +9

Effect of legume flours on baking characteristics of gluten-free bread

Begoña Miñarro, Elena Albanell, Núria Aguilar et al. · Journal of Cereal Science · 2012 · 230 citations

Agricultural Economics, Legume Flours, Grain Quality

Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure

Eric C. Needs, Marta Capellas, A. P. Bland et al. · Journal of Dairy Research · 2000 · 155 citations

Inactivation of Spores of Bacillus cereus in Cheese by High Hydrostatic Pressure with the Addition of Nisin or Lysozyme

Tomás López-Pedemonte, Artur X. Roig-Sagués, A.J. Trujillo et al. · Journal of Dairy Science · 2003 · 133 citations · Full text

Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread

Núria Aguilar, Elena Albanell, Begoña Miñarro et al. · LWT · 2014 · 126 citations

Food Chemistry, Tiger Nut Flours, Gluten-free Bread +1