Albert Ibarz

Professor

University of Lleida

Spain

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About

Albert Ibarz is a Professor at the University of Lleida in Spain. His research areas encompass food science, particularly focusing on the optimization of food processing techniques and the study of microstructure-property relationships in plant-based materials. Recent publications include topics such as ultrasound-assisted esterification of starches, non-enzymatic browning in juices, and innovative extraction methods for plant proteins.

Articles (11)

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2024

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2024

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2023

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2023

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2023

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2023

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2021

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2021

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2021

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2020

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2020

Collaborators (3)

Lucía Seguí Gil

Associate Proffesor (Profesor Titular de Universidad)

Universitat Politècnica de València

SPAIN

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Raquel Ibarz

University of Lethbridge

SPAIN

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Pedro Augusto

Full Professor and Vice-Director of the Chair of Biotechnology

Université Paris-Saclay

FRANCE

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Albert Ibarz

Research Interests

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Articles (11)

Ultrasound-Assisted Esterification of Andean Native Potato Starches Increases the Degree of Substitution and Reaction Efficiency

Compensación cinética y termodinámica del pardeamiento no enzimático de zumos clarificados de limón

Kinetic and thermodynamic study of non-enzymatic browning of clarified pear juices

Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation

Raspberry pulp pasteurization: Computational fluid dynamics modeling and experimental validation of color and bioactive compound retention

Study of the microstructure-property-processing relationship in five potato (Solanum tuberosum) varieties during the frying process based on an automatic classification system using convolutional neural networks

Effect of enzymatic hydrolyzed protein from pig bones on some biological and functional properties

Classification of the Microstructural Elements of the Vegetal Tissue of the Pumpkin (Cucurbita pepo L.) Using Convolutional Neural Networks

Optimization of extraction and deamidation of edible protein from evening primrose (Oenothera biennis L.) oil processing by-products and its effect on structural and techno-functional properties

Application of Ultrasound-Ultrafiltration-Assisted alkaline isoelectric precipitation (UUAAIP) technique for producing alfalfa protein isolate for human consumption: Optimization, comparison, physicochemical, and functional properties

Optimisation and kinetic study of the ultrasonic-assisted extraction of total saponins from alfalfa (Medicago sativa) and its bioaccessibility using the response surface methodology

Collaborators (3)

Lucía Seguí Gil

Raquel Ibarz

Pedro Augusto

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