Pau Talens

Full Professor

Universitat Politècnica de València

Spain

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About

Pau Talens is a Full Professor at Universitat Politècnica de València, Spain. His research focuses on the development and nutritional aspects of texture-modified foods, particularly for individuals with specific dietary needs such as the elderly and patients with dysphagia. Recent publications include studies on the impact of food texture on nutrient bioaccessibility and the technological properties of chia seed mucilage in food products.

Articles (12)

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2025

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2024

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2023

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2022

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2022

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2022

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2022

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2022

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2021

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2021

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2021

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2021

Collaborators (2)

Alberto Perez Jimenez

Lecturer - Researcher

Universitat Politècnica de València

SPAIN

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Raúl Grau Meló

Senior Lecturer

Polytechnic University of Valencia

SPAIN

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Pau Talens

Research Interests

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Articles (12)

Development of Texture-Modified Meat and Thickened Soup Combination for Oral Dysphagia Patients with Uniform Firmness and Solid Appearance

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

Food matrix impact on rheological and digestive properties of protein-enriched and texture-modified mushroom creams

Compositional, structural design and nutritional aspects of texture-modified foods for the elderly

Developing a homogeneous texture dish by combining solid and liquid foodstuff matrices

Impact of chia seed mucilage on technological, sensory, and in vitro digestibility properties of a texture-modified puree

Modelling in vitro gastrointestinal digestion of egg white gel matrix by laser-backscattering imaging

Use of chia seed mucilage as a texturing agent: Effect on instrumental and sensory properties of texture-modified soups

<i>Caenorhabditis elegans</i> to Model the Capacity of Ascorbic Acid to Reduce Acute Nitrite Toxicity under Different Feed Conditions: Multivariate Analytics on Behavioral Imaging

Chia (Salvia hispanica L.) seed mucilage as a fat replacer in yogurts: Effect on their nutritional, technological, and sensory properties

Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems

Laser-backscattering imaging for characterizing pork loin tenderness. Effect of pre-treatment with enzyme and cooking

Collaborators (2)

Alberto Perez Jimenez

Raúl Grau Meló

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