Author Results for "Morell, Pere"

Morell, Pere
Fiszman, Susana
Hernando, Isabel
Ministerio de Economía y Competitividad (España)
Quiles, Amparo
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Tárrega, Amparo
Llorca, Empar
European Commission
Vélez Ruiz, Jorge
Bascuas, Santiago

Showing 1 - 19 results of 19 for search '"Morell, Pere"', query time: 0.07s Refine Results
  1. 1
    Diseño de alimentos lácteos con capacidad saciante. Relación entre estructura, procesamiento oral y percepción
    by Morell, Pere
    Published 2017
    tesis doctoral biblioteca
    IATA ES


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  2. 2
    Revisiting the role of protein-induced satiation and satiety
    by Morell, Pere, Fiszman, Susana
    Published 2017-07
    artículo biblioteca
    IATA ES


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  3. 3
    The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts
    artículo biblioteca
    IATA ES


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  4. 4
    Understanding the relevance of in-mouth food processing. A review of invitro techniques
    artículo de revisión biblioteca
    IATA ES


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  5. 5
    Cuestionario C.A.T.A. como herramienta para la evaluación de la capacidad saciante de yogures con proteina añadida
    by Morell, Pere, Hernando, Isabel, Fiszman, Susana
    Published 2015-10-21
    póster de congreso biblioteca
    IATA ES


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  6. 6
    Flash profiling as a tool for determining enhanced satiating ability of yogurts
    by Morell, Pere, Hernando, Isabel, Fiszman, Susana
    Published 2015-08-23
    póster de congreso biblioteca
    IATA ES


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  7. 7
    How to enhance satiating ability: rheological and structural approaches related to oral processing of yogurt
    by Morell, Pere, Hernando, Isabel, Fiszman, Susana
    Published 2015-06-07
    póster de congreso biblioteca
    IATA ES


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  8. 8
    Yogurts with an increased protein content and physically modified starch: Rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity
    artículo biblioteca
    IATA ES


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  9. 9
    Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure
    artículo biblioteca
    IATA ES


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  10. 10
    Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception
    artículo biblioteca
    IATA ES


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  11. 11
    In vitro pepsin digestion of protein-added yogurts and its relationship to their satiating ability
    póster de congreso biblioteca
    IATA ES


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  12. 12
    Impact of composition and texture of protein-added yogurts on oral activity
    artículo biblioteca
    IATA ES


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  13. 13
    How is an ideal satiating yogurt described? A case study with added-protein yogurts
    artículo biblioteca
    IATA ES


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  14. 14
    Use of Oleogels to Replace Margarine in Steamed and Baked Buns
    artículo biblioteca
    IATA ES


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  15. 15
    Relating HPMC concentration to elicited expected satiation in milk-based desserts
    artículo biblioteca
    IATA ES


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  16. 16
    Empleo de cuestionarios C.A.T.A y de conocimientos sobre nutrición para la evaluación de bizcochos con distintas fibras dietéticas
    póster de congreso biblioteca
    IATA ES


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  17. 17
    Empleo de cuestionarios C.A.T.A y de conocimientos sobre nutrición para la evaluación de bizcochos con distintas fibras dietéticas
    póster de congreso biblioteca
    IATA ES


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  18. 18
    Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes
    artículo biblioteca
    IATA ES


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  19. 19
    Influence of HPMC Addition on expected satiation in milk-based desserts and its relationship to their rheological and sensorial properties
    póster de congreso biblioteca
    IATA ES


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