Author

Francesco Iervese

Institutions: University of Teramo, University of Turin

Observed institutions: University of Teramo, University of Turin

ORCID: 0009-0005-0036-2073

Observed ORCID: 0009-0005-0036-2073

OpenAlex ID: A5073789443

Tailoring pea proteins gelling properties by high-pressure homogenization for the formulation of a model spreadable plant-based product

2024 · Giulia D'Alessio, Francesco Iervese, et al. · LWT · 10

Flavonoid- and limonoid-rich extracts from lemon pomace by-products: Technological properties for the formulation of o/w emulsions

2024 · Francesco Iervese, Federica Flamminii, et al. · Food Bioscience · 7

Development, Characterization, and Exploitation in Food Systems of Functional Ingredients Obtained from Artichoke By-Products Phenolic Extracts

2025 · Francesco Iervese, Arianna Paluzzi, et al. · Molecules · 4

Grass pea (Lathyrus sativus L.) protein gels and microgels: effect of pH on structure, rheology and lubrication

2026 · Francesco Iervese, Annalaura Sabatucci, et al. · Food Hydrocolloids · 1

Analysis of alternative propellants and effects on micro launch vehicles propulsion system

2016 · Francesco Iervese · elib (German Aerospace Center)

Analysis of Alternative Propellants and Propulsion Systems for Micro Launch Vehicles

2016 · Francesco Iervese · elib (German Aerospace Center)

Works count: 6

Citation count: 22

H-index: 3

I10-index: 1