Isabel Hernando - Concepedia

Author

Isabel Hernando

Universitat Politècnica de València ORCID

Also Known As

I HERNANDO, I Hernando, I. Hernando, ISABEL HERNANDO, Irene Hernando, Isabel HERNANDO, Isabel Hernando, Isabel Hernando Hernando, Isabel Hernando-Hernando, Isabel M. Hernando

222

Publications

5.7K

Citations

H-Index

113

Concepts

All Affiliations

Universitat Politècnica de València Instituto de Agroquímica y Tecnología de Alimentos Consejo Superior de Investigaciones Científicas Instituto Valenciano de Investigaciones Agrarias

About

Isabel Hernando is an author at Universitat Politècnica de València specializing in health sciences, food chemistry, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	29	60	2.1K
2	Engineering	20	33	1K
3	Medicine	8	8	352
4	Management	2	2	66
5	Natural Sciences	1	1	26

Isabel Hernando

119

Publications

4.8K

Citations

H-Index

Page 1

	Year	Citations
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation Elisa Franco Ribeiro, Pere Morell, Vânia Regina Nicoletti, Food Hydrocolloids Food ColloidEmulsion StabilisationMicroemulsionFood EngineeringEmulsion	2021	280
Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties Julia Rodríguez‐García, Ana Salvador, Isabel Hernando Journal of Food Science	2012	128
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, Carbohydrate Polymers	2020	128
Recent trends in oil structuring using hydrocolloids Santiago Bascuas, Pere Morell, Isabel Hernando, Food Hydrocolloids Petroleum ReservoirEngineeringRecent TrendsFluid MechanicsMechanical Engineering	2021	126
Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying I. Pérez‐Munuera, Juan A. Cárcel, Isabel Hernando, Food and Bioproducts Processing Moisture Loss KineticsDesiccationMicrostructural ChangesFood EngineeringUltrasound	2012	110
Composition and physicochemical properties of dried berry pomace Anne‐Marie Reißner, Said Al‐Hamimi, Amparo Quiles, Journal of the Science of Food and Agriculture	2018	110
Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties Julia Rodríguez‐García, Ana Salvador, Isabel Hernando Food and Bioprocess Technology Food PhysicFood BiophysicsBubble Size DistributionSensory PropertiesFood Engineering	2013	109
Effect of Fat Replacement by Inulin on Textural and Structural Properties of Short Dough Biscuits Julia Rodríguez‐García, Laura Laguna, Ana Salvador, Food and Bioprocess Technology Structural PropertiesFood QualityFood PhysicFood StructureFood Microstructure	2012	101
Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices Amparo Moret-Tatay, Julia Rodríguez‐García, E. Martí‐Bonmatí, Food Hydrocolloids NutritionDifferent Food MatricesRheologyStructural BehaviourFood Engineering	2015	94
Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative Santiago Bascuas, M. Espert, Empar Llorca, LWT Chocolate SpreadsFood ColloidFat AlternativeFood EngineeringFood Structure	2020	88

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