Empar Llorca - Concepedia

Author

Empar Llorca

Universitat Politècnica de València ORCID

Also Known As

E. Llorca, Empar Llorca

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Universitat Politècnica de València Instituto de Agroquímica y Tecnología de Alimentos Instituto Valenciano de Investigaciones Agrarias Technische Universität Dresden

About

Empar Llorca 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	16	17	606
2	Engineering	9	9	315
3	Medicine	2	2	76
4	Applied Physics	2	2	70
5	Natural Sciences	1	1	26

Empar Llorca

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
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
Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach Sara Victoria Ángel-Rendón, Annamaría Filomena-Ambrosio, María Hernández‐Carrión, Meat Science Food ChemistryPhysicochemical ApproachMeat PackagingFood AnalysisDifferent Cooking Methods	2020	80
Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions Jennifer Borreani, Empar Llorca, Virginia Larrea, Food Hydrocolloids NutritionBiochemistryAnimal NutritionAnionic HydrocolloidsFood Digestion	2016	74
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, Food Research International NutritionProtein ContentEngineeringHealth SciencesBiotechnology	2015	72
Use of berry pomace to replace flour, fat or sugar in cakes Amparo Quiles, Empar Llorca, Carolin Schmidt, International Journal of Food Science & Technology Food ChemistryNutritionBiomanufacturingIn Vitro FermentationSponge Cakes	2018	57
The effect of calcium and cellular permeabilization on the structure of the parenchyma of osmotic dehydrated ‘Granny Smith’ apple Amparo Quiles, Isabel Hernando, I. Pérez‐Munuera, Journal of the Science of Food and Agriculture BiologyBiomanufacturingEngineeringElectron MicroscopyOsmotic Stress	2004	47
Effect of frying on the microstructure of frozen battered squid rings Empar Llorca, Isabel Hernando, I. Pérez‐Munuera, European Food Research and Technology Materials ScienceEngineeringMicrofabricationApplied PhysicsSquid Rings	2001	43
Microstructural changes in Teruel dry-cured ham during processing Virginia Larrea, I. Pérez‐Munuera, Isabel Hernando, Meat Science BiomanufacturingMicrostructural ChangesFood EngineeringFood ProcessingHealth Sciences	2007	42
Effect of Vacuum Impregnation Treatments to Improve Quality and Texture of Zucchini (Cucurbita Pepo, L) Elisabetta Occhino, Isabel Hernando, Empar Llorca, Procedia Food Science Food ChemistryMaterials ScienceMixed Vi SolutionsVegetable ProductionVacuum Impregnation	2011	42
Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies Pedro Novillo, Alejandra Salvador, Empar Llorca, Food Chemistry PhysiologyMicrostructural StudiesFlesh DisordersFood PreservationCo2 Deastringency Treatment	2013	36

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