| Rheology and microstructure of heat-induced egg yolk gels F Cordobés, P Partal, A Guerrero Rheologica Acta 43, 184-195, 2004 | 118 | 2004 |
| Rheology and droplet size distribution of emulsions stabilized by crayfish flour A Romero, F Cordobés, MC Puppo, A Guerrero, C Bengoechea Food Hydrocolloids 22 (6), 1033-1043, 2008 | 87 | 2008 |
| Interfacial and oil/water emulsions characterization of potato protein isolates A Romero, V Beaumal, E David-Briand, F Cordobes, A Guerrero, M Anton Journal of Agricultural and Food Chemistry 59 (17), 9466-9474, 2011 | 86 | 2011 |
| Linear viscoelasticity of the direct hexagonal liquid crystalline phase for a heptane/nonionic surfactant/water system F Cordobés, J Munoz, C Gallegos Journal of colloid and interface science 187 (2), 401-417, 1997 | 84 | 1997 |
| Interfacial and emulsifying behaviour of rice protein concentrate A Romero, V Beaumal, E David-Briand, F Cordobes, A Guerrero, M Anton Food Hydrocolloids 29 (1), 1-8, 2012 | 76 | 2012 |
| Temperature and pH as factors influencing droplet size distribution and linear viscoelasticity of O/W emulsions stabilised by soy and gluten proteins C Bengoechea, A Romero, JM Aguilar, F Cordobés, A Guerrero Food Hydrocolloids 24 (8), 783-791, 2010 | 75 | 2010 |
| Protein/glycerol blends and injection‐molded bioplastic matrices: Soybean versus egg albumen L Fernández‐Espada, C Bengoechea, F Cordobés, A Guerrero Journal of Applied Polymer Science 133 (6), 2016 | 70 | 2016 |
| Thermomechanical properties and water uptake capacity of soy protein‐based bioplastics processed by injection molding L Fernández‐Espada, C Bengoechea, F Cordobés, A Guerrero Journal of Applied Polymer Science 133 (24), 2016 | 68 | 2016 |
| Rheology and microstructure of gluten and soya-based o/w emulsions C Bengoechea, F Cordobés, A Guerrero Rheologica Acta 46, 13-21, 2006 | 64 | 2006 |
| Water− ethylene glycol cationic dimeric micellar solutions: aggregation, micellar growth, and characteristics as reaction media A Rodriguez, MM Graciani, F Cordobes, ML Moyá The Journal of Physical Chemistry B 113 (22), 7767-7779, 2009 | 62 | 2009 |
| Microalgae biomass interaction in biopolymer gelled systems AP Batista, MC Nunes, A Raymundo, L Gouveia, I Sousa, F Cordobés, ... Food hydrocolloids 25 (4), 817-825, 2011 | 55 | 2011 |
| Linear viscoelasticity and microstructure of heat-induced crayfish protein isolate gels A Romero, F Cordobés, MC Puppo, Á Villanueva, J Pedroche, A Guerrero Food Hydrocolloids 23 (3), 964-972, 2009 | 54 | 2009 |
| Influence of pH on linear viscoelasticity and droplet size distribution of highly concentrated O/W crayfish flour-based emulsions A Romero, F Cordobés, A Guerrero Food Hydrocolloids 23 (2), 244-252, 2009 | 48 | 2009 |
| Linear and non-linear viscoelasticity of emulsions containing carob protein as emulsifier C Bengoechea, MC Puppo, A Romero, F Cordobes, A Guerrero Journal of Food Engineering 87 (1), 124-135, 2008 | 46 | 2008 |
| Influence of high pressure processing on the linear viscoelastic properties of egg yolk dispersions JM Aguilar, F Cordobés, A Jerez, A Guerrero Rheologica acta 46, 731-740, 2007 | 45 | 2007 |
| Development of crayfish bio‐based plastic materials processed by small‐scale injection moulding M Felix, A Romero, F Cordobes, A Guerrero Journal of the Science of Food and Agriculture 95 (4), 679-687, 2015 | 42 | 2015 |
| Development of soy protein-based matrices containing zinc as micronutrient for horticulture M Jiménez-Rosado, V Pérez-Puyana, F Cordobés, A Romero, A Guerrero Industrial crops and products 121, 345-351, 2018 | 41 | 2018 |
| Effect of pH and added electrolyte on the thermal-induced transitions of egg yolk A Guerrero, JA Carmona, I Martínez, F Cordobés, P Partal Rheologica acta 43, 539-549, 2004 | 35 | 2004 |
| Interfacial and emulsifying behaviour of crayfish protein isolate A Romero, V Beaumal, E David-Briand, F Cordobés, M Anton, A Guerrero LWT-Food Science and Technology 44 (7), 1603-1610, 2011 | 32 | 2011 |
| Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions JM Aguilar, F Cordobés, A Raymundo, A Guerrero Carbohydrate polymers 161, 172-180, 2017 | 31 | 2017 |
