Empar Llorca

Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative

Santiago Bascuas, M. Espert, Empar Llorca et al. · LWT · 2020 · 88 citations · Full text

Chocolate Spreads, Food Colloid, Fat Alternative +4

Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach

Sara Victoria Ángel-Rendón, Annamaría Filomena-Ambrosio, María Hernández‐Carrión et al. · Meat Science · 2020 · 80 citations · Full text

Food Chemistry, Physicochemical Approach, Meat Packaging +9

Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions

Jennifer Borreani, Empar Llorca, Virginia Larrea et al. · Food Hydrocolloids · 2016 · 74 citations · Full text

Nutrition, Biochemistry, Animal Nutrition +5

Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity

Pere Morell, Isabel Hernando, Empar Llorca et al. · Food Research International · 2015 · 72 citations · Full text

Nutrition, Protein Content, Engineering +9

Use of berry pomace to replace flour, fat or sugar in cakes

Amparo Quiles, Empar Llorca, Carolin Schmidt et al. · International Journal of Food Science & Technology · 2018 · 57 citations · Full text

Food Chemistry, Nutrition, Biomanufacturing +12