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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
openAccessFSTI-2017-Sanz.pdf.jpg3-abr-2017Structural changes in biscuits made with cellulose emulsions as fat replacersSanz Taberner, Teresa CSIC ORCID; Quiles, Amparo; Salvador, Ana CSIC ORCID; Hernando, Isabelartículo
openAccessEspert-LWT2019.pdf.jpg29-may-2019Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat sourceEspert, María CSIC; Borreani, J.; Hernando, Isabel; Quiles, A.; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCIDartículo
openAccessJ Texture Studies-2011-85.pdf.jpg2013Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to MicrostructureAltamirano Fortoul, Rossana CSIC ORCID; Hernando, Isabel; Rosell, Cristina M. CSIC ORCID artículo
closedAccessaccesoRestringido.pdf.jpg5-jul-2010Texture perceived on inulin-enriched low-fat semisolid dairy desserts. Rheological and structural basisBayarri, Sara CSIC; González Tomás, Luis; Hernando, Isabel; Lluch, María Ángeles; Costell Ibáñez, Elvira CSIC póster de congreso
closedAccessaccesoRestringido.pdf.jpgjun-2011Texture perceived on inulin-enriched low-fat semisolid dairy desserts. Rheological and structural basisBayarri, Sara CSIC; González Tomás, Luis; Hernando, Isabel; Lluch, María Ángeles; Costell Ibáñez, Elvira CSIC artículo
openAccessJSFA-2018-Garzon.pdf.jpg24-abr-2018Understanding the effect of emulsifiers on bread aeration during breadmakingGarzón, Raquel CSIC ORCID ; Hernando, Isabel; Llorca, Empar; Rosell, Cristina M. CSIC ORCID artículo
closedAccessaccesoRestringido.pdf.jpgene-2014Understanding the relevance of in-mouth food processing. A review of invitro techniquesMorell, Pere; Hernando, Isabel; Fiszman, Susana CSIC ORCID artículo de revisión
openAccessfoods-10-01781-v2.pdf.jpg31-jul-2021Use of Oleogels to Replace Margarine in Steamed and Baked BunsBascuas, Santiago; Morell, Pere; Quiles, Amparo; Salvador, Ana CSIC ORCID; Hernando, Isabelartículo
closedAccessaccesoRestringido.pdf.jpgabr-2015Yogurts with an increased protein content and physically modified starch: Rheological, structural, oral digestion and sensory properties related to enhanced satiating capacityMorell, Pere; Hernando, Isabel; Llorca, Empar; Fiszman, Susana CSIC ORCID artículo
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