Carme Guell

Associate Professor

Universitat Rovira i Virgili

Spain

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About

Carme Guell is an Associate Professor at Universitat Rovira i Virgili in Spain. Her research focuses on food science, particularly the application of insect proteins in emulsions, the extraction of insect lipids, and the environmental sustainability of insects as functional protein sources. She has contributed to several recent articles exploring innovative methods for enhancing food products using insect-derived ingredients.

Articles (10)

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2025

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2025

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2025

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2025

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2025

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2025

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2024

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2024

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2024

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2023

Collaborators (7)

Neus Sanjuán

Professor

Universitat Politècnica de València

SPAIN

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Montserrat Ferrando

Associate Professor

Universitat Rovira i Virgili

SPAIN

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Gabriela Clemente

Professor

Universitat Politècnica de València

SPAIN

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V.M. Balasubramaniam

Professor

Ohio State University

UNITED STATES

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María-Paz Romero

University of Lleida

SPAIN

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Luis Rodriguez-Saona

Distinguished Professor

Ohio State University

UNITED STATES

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Betül Yesiltas

Technical University of Denmark

DENMARK

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Carme Guell

Research Interests

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Articles (10)

High internal phase emulsions stabilized by insect proteins: A path to 3D printable fat analogues

Impact of High-Pressure-Assisted Extraction of Alphitobius diaperinus and Tenebrio molitor on Protein Characteristics

Physical and oxidative stability of 5 % fish oil-in-water emulsions stabilized with lesser mealworm (Alphitobius diaperinus larva) protein hydrolysates pretreated with ultrasound and pulsed electric fields

Rapid Determination of Insect Lipids and Their Fatty Acid Profile in Dough Using Handheld and Portable Infrared Spectrometers

Miniaturized NIR and MIR spectroscopy for insect lipid characterization

Lesser mealworm (Alphitobius diaperinus) protein concentrate conjugated with tannic acid improves the oxidative stability of W1/O/W2 emulsions loaded with beet by-product extract and linseed oil

Prediction of fat content in edible insect powders using handheld FT-IR spectroscopic devices

Assessing the environmental sustainability of insects as a source of functional proteins: A prospective LCA

Rheological and Textural Characterisation of Chickpea Dough and Baked 3D-Printed Snacks Enriched with Alphitobius diaperinus and Locusta migratoria Powders

Conjugation of lesser mealworm (Alphitobius diaperinus) larvae protein with polyphenols for the development of innovative antioxidant emulsifiers

Collaborators (7)

Neus Sanjuán

Montserrat Ferrando

Gabriela Clemente

V.M. Balasubramaniam

María-Paz Romero

Luis Rodriguez-Saona

Betül Yesiltas

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