Publications by authors named "P Talens"

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Development of Texture-Modified Meat and Thickened Soup Combination for Oral Dysphagia Patients with Uniform Firmness and Solid Appearance.
Sergio Hernández, Samuel Verdú, Pau Talens, Raúl Grau

Foods· July 2025

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Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnation.
Milagros Arnal, Marta Gallego, Leticia Mora, Pau Talens

Food Res Int· January 2025

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Comprehensive Sensory Evaluation in Low-Fat Emulsions: A Systematic Review of Diverse Food Applications.
Clara Talens, Saioa Alvarez-Sabatel, Esther Sanmartín, Laura Garcia-Fontanals, Pau Talens

Food Sci Nutr· January 2025

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Role of Food Texture, Oral Processing Responses, Bolus Properties, and Digestive Conditions on the Nutrient Bioaccessibility of Al Dente and Soft-Cooked Red Lentil Pasta.
Milagros Arnal, Lucía Salcedo, Pau Talens, Susana Ribes

Foods· July 2024

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Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion.
Susana Ribes, Laurent Aubry, Magdalena Kristiawan, Imen Jebalia, Didier Dupont, Pau Talens

Food Res Int· February 2024

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