Amparo Quiles

Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

Elisa Franco Ribeiro, Pere Morell, Vânia Regina Nicoletti et al. · Food Hydrocolloids · 2021 · 280 citations · Full text

Food Colloid, Emulsion Stabilisation, Microemulsion +2

Physiological and structural changes during ripening and deastringency treatment of persimmon fruit cv. ‘Rojo Brillante’

Alejandra Salvador, L. Arnal, Cristina Besada et al. · Postharvest Biology and Technology · 2007 · 184 citations

Engineering, Botany, Deastringency Treatment +8

Chitosan and crosslinked chitosan nanoparticles: Synthesis, characterization and their role as Pickering emulsifiers

Elisa Franco Ribeiro, Taís Téo de Barros‐Alexandrino, O. B. G. Assis et al. · Carbohydrate Polymers · 2020 · 128 citations · Full text

Recent trends in oil structuring using hydrocolloids

Santiago Bascuas, Pere Morell, Isabel Hernando et al. · Food Hydrocolloids · 2021 · 126 citations · Full text

Petroleum Reservoir, Engineering, Recent Trends +5

Composition and physicochemical properties of dried berry pomace

Anne‐Marie Reißner, Said Al‐Hamimi, Amparo Quiles et al. · Journal of the Science of Food and Agriculture · 2018 · 110 citations · Full text