Isabel Hernando

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

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 citations · Full text

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

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 et al. · Food and Bioproducts Processing · 2012 · 110 citations · Full text

Moisture Loss Kinetics, Desiccation, Microstructural Changes +4