Laura Bayés‐García

Universitat de Barcelona — Spain

Agricultural and Biological Sciences · Life Sciences

16h-index958citations70works0.92yr avg
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Research Topics

Food Chemistry and Fat Analysis(36), Proteins in Food Systems(26), Crystallization and Solubility Studies(22), X-ray Diffraction in Crystallography(18), Biochemical Analysis and Sensing Techniques(6)

Publications70 total

Linseed oil-based oleogels with wax versus behenate-based glycerides: crystal polymorphism, microstructure, and gel stability
European Food Research and Technology·2026
Promotion of stable polymorphs and molecular compound formation in mixtures of a high melting fraction of extra virgin olive oil and cocoa butter
Applied Food Research·2026Open Access
Temperature-Driven Changes in the Polymorphism, Microstructure and Thermal Properties of Cocoa Butter/Shea Butter Stearin Blends
Food Biophysics·2025Open Access
Linseed Oil-Based Oleogel Using Waxes and Behenate Glycerides as Gelators: Correlation of Crystal Polymorphism, Morphology, and Gel Stability
SSRN Electronic Journal·2025Open Access
Temperature-Driven Changes in the Polymorphism, Microstructure and Thermal Properties of Cocoa Butter/Shea Butter Stearin Blends
Dipòsit Digital de la Universitat de Barcelona (Universitat de Barcelona)·2025Open Access
Polymorphic crystallization and transformation pathways of 1,2-dipalmitoyl-3-oleoyl-rac-glycerol (PPO) during a liquid–solid-liquid journey
Journal of Thermal Analysis and Calorimetry·2024· 2 citedOpen Access
In situ analyses of crystallization behavior of 1,2,3-tripalmitoyl glycerol under static and dynamic thermal conditions
Journal of Thermal Analysis and Calorimetry·2024· 4 citedOpen Access
Formation mechanisms of molecular compound in saturated‐unsaturated mixed‐acid triacylglycerols mixture systems and its edible applications
Journal of the American Oil Chemists Society·2023· 2 cited
Mixing phase behavior of trilaurin and monounsaturated triacylglycerols based on palmitic and oleic fatty acids
Journal of Thermal Analysis and Calorimetry·2023· 5 citedOpen Access
Formation Mechanisms and Edible Applications of Molecular Compound (MC) Forming Mixture Systems of Saturated-Unsaturated Mixed-Acid Triacylglycerols
2023Open Access
Crystallization and Transformation Behavior of Triacylglycerol Binary Mixtures Forming Molecular Compounds of POP/OPO, POP/<i>rac</i>-PPO, and POP/<i>sn</i>-PPO
Crystal Growth & Design·2023· 5 citedOpen Access
SIMETRÍAS. DEL CRISTAL Y MUCHO MÁS
2022· 1 cited
Deconstructing extra virgin olive oil through fractionation processes
Food Research International·2022· 3 citedOpen Access
Solid phase behavior of mixture systems based on tripalmitoyl glycerol and monounsaturated triacylglycerols forming a molecular compound
Physical Chemistry Chemical Physics·2022· 9 cited
Heterogeneous Nucleation Effects of Talc Particles on Polymorphic Crystallization of Cocoa Butter
Crystal Growth & Design·2021· 18 citedOpen Access
Polymorphic fingerprint as an approach to authenticate Iberian pig categories
Journal of the American Oil Chemists Society·2021· 1 citedOpen Access
Mixing Phase Behavior of Tripalmitin and Oleic-Rich Molecular Compound-Forming Triacylglycerols
Industrial & Engineering Chemistry Research·2021· 9 citedOpen Access
Triacylglycerols
Physical chemistry in action·2021
An Insight into the Solid-State Miscibility of Triacylglycerol Crystals
Molecules·2020· 37 citedOpen Access
Polymorphism of Triacylglycerols and Natural Fats
Bailey's Industrial Oil and Fat Products·2020· 13 cited
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Frequent Co-authors

Teresa Calvet(31), M.A. Cuevas‐Diarte(20), Kiyotaka Sato(14), Satoru Ueno(11), Mercè Font-Bardı́a(8), Josefina Pons(8), Jorge Macridachis(7), José A. Ayllón(6), Raúl Benages‐Vilau(4), Roger Pou(4), L. Ventolà(3), Saneyoshi Ueno(3), Francisco Sánchez-Férez(3), Mercedes Aguilar‐Jiménez(3), Denise Mondieig(3), Miguel Guerrero(3), Jordi Sort(3), Teresa Calvet(3), R. Cordobilla(2), Alba Tres(2)