Isabel Hernando

Valencia, VC 46022, Spain

Last Updated: 09/26/2026

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Found 47 publications

Production and characterization of insoluble dietary fiber-based oleogel via capillary force-driven structuring: Influence of water and fiber content.

Production and characterization of insoluble dietary fiber-based oleogel via capillary force-driven structuring: Influence of water and fiber content.

Journal: Food chemistry

Published: May 10, 2026

Impact of Water Activity on Physical Stability and Bioactive Compound Retention in Yellow Pitaya (Selenicereus megalanthus) Pulp Powder.

Impact of Water Activity on Physical Stability and Bioactive Compound Retention in Yellow Pitaya (Selenicereus megalanthus) Pulp Powder.

Journal: Foods (Basel, Switzerland)

Published: December 23, 2025

Use of micronised apple and mandarin bagasse for emulsion stabilisation.

Use of micronised apple and mandarin bagasse for emulsion stabilisation.

Journal: Current research in food science

Published: April 10, 2025

Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey.

Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey.

Journal: Foods (Basel, Switzerland)

Published: March 13, 2025

Physical processing of clementine pomace: effects on bioactive compounds and cell wall polysaccharides.

Physical processing of clementine pomace: effects on bioactive compounds and cell wall polysaccharides.

Journal: International journal of biological macromolecules

Published: November 05, 2024

Valorizing Astringent 'Rojo Brillante' Persimmon Through the Development of Persimmon-Based Bars.

Valorizing Astringent 'Rojo Brillante' Persimmon Through the Development of Persimmon-Based Bars.

Journal: Foods (Basel, Switzerland)

Published: October 18, 2024

Foaming purees as a strategy to modify oral processing time.

Foaming purees as a strategy to modify oral processing time.

Journal: Current research in food science

Published: September 23, 2024

Upcycling fruit pomaces (orange, apple, and grape-wine): The impact of particle size on phenolic compounds' bioaccessibility.

Upcycling fruit pomaces (orange, apple, and grape-wine): The impact of particle size on phenolic compounds' bioaccessibility.

Journal: Heliyon

Published: May 23, 2024

Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties.

Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties.

Journal: Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Published: August 11, 2023

Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changes.

Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changes.

Journal: Food research international (Ottawa, Ont.)

Published: April 08, 2023

Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions.

Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions.

Journal: Foods (Basel, Switzerland)

Published: January 11, 2023

Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace.

Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace.

Journal: Foods (Basel, Switzerland)

Published: October 14, 2022

Showing 1-12 of 47

Last Updated: 09/26/2026