F. Cordobés

Interfacial and emulsifying behaviour of rice protein concentrate

Alberto Romero, Valérie Beaumal, Elisabeth David-Briand et al. · Food Hydrocolloids · 2012 · 81 citations

Agriculture, Biochemistry, Food Science +10

Interfacial and Oil/Water Emulsions Characterization of Potato Protein Isolates

Alberto Romero, Valérie Beaumal, Elisabeth David-Briand et al. · Journal of Agricultural and Food Chemistry · 2011 · 80 citations

Engineering, Chemical Engineering, Food Science +17

Rheology and droplet size distribution of emulsions stabilized by crayfish flour

Alberto Romero, F. Cordobés, Marı́a Cecilia Puppo et al. · Food Hydrocolloids · 2007 · 65 citations · Full text

Engineering, Chemical Engineering, Food Science +14

Thermomechanical properties and water uptake capacity of soy protein‐based bioplastics processed by injection molding

Lucía Fernández‐Espada, Carlos Bengoechea, F. Cordobés et al. · Journal of Applied Polymer Science · 2016 · 63 citations

Natural Sciences, Materials Engineering, Materials Science +16

Temperature and pH as factors influencing droplet size distribution and linear viscoelasticity of O/W emulsions stabilised by soy and gluten proteins

Carlos Bengoechea, Alberto Romero, José Manuel Aguilar et al. · Food Hydrocolloids · 2010 · 62 citations

Agriculture, Chemical Engineering, Food Science +16