Publications by authors named "P Morell"

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Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions.
Pere Morell, Adrián López-García, Isabel Hernando, Amparo Quiles

Foods· February 2023

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Use of Oleogels to Replace Margarine in Steamed and Baked Buns.
Santiago Bascuas, Pere Morell, Amparo Quiles, Ana Salvador, Isabel Hernando

Foods· July 2021

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Impact of composition and texture of protein-added yogurts on oral activity.
Pere Morell, Amparo Tárrega, Edward Allen Foegeding, Susana Fiszman

Food Funct· October 2018

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The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts.
Pere Morell, Jianshe Chen, Susana Fiszman

Food Funct· February 2017

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Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes.
Amparo Tarrega, Amparo Quiles, Pere Morell, Susana Fiszman, Isabel Hernando

Food Funct· February 2017

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