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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | 4-dic-2023 | Linear and nonlinear viscoelasticity of edible o/w emulsions used as saturated fat replacers | Espert, María CSIC; Gracia-Fernández, C.; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Hernández, M. J. | artículo |
| openAccess |  | 10-may-2013 | Manufacture and applicatio of a fat-substitute emulsion | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Laguna Cruañes, Laura CSIC ORCID | patente |
| openAccess |  | 2022 | Mejora del perfil lipídico de bombones mediante la incorporación de aceite de girasol alto oleico estructurado | Álvarez, M. Dolores CSIC ORCID ; Cofrades, Susana CSIC ORCID; Pérez-Mateos, Miriam CSIC ORCID CVN ; Salvador, Ana CSIC ORCID; Espert, María CSIC; Sanz Taberner, Teresa CSIC ORCID | póster de congreso |
| openAccess |  | 11-dic-2003 | Method of preparing a frozen, battered food product | Fiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Lluch, María Ángeles; Castellano, José Vicente; Camps Herrero, José Luis; Gamero, Manuel | patente |
| closedAccess |  | 19-feb-2006 | Microstructural changes on batters induced by dossing proceses. Realtionship to rheological properties | Baixauli, Raquel CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | oct-2011 | Microwave heating effect on rheology and microstructure of white sauces | Guardeño, Luis M.; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID ; Quiles, Amparo; Hernando, Isabel | artículo |
| closedAccess |  | may-2008 | Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter | Baixauli, Raquel CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 11-sep-2006 | Muffins with resistant starch: number, size and shape of bubbles in relation with the rheological properties of the batter | Baixauli, Raquel CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 15-jun-2008 | Native starch versus modified starch. Comparison in their performance in a white sauce after freezing and re-heating | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | mar-2014 | Native tapioca starch as a potential thickener for fruit fillings. Evaluation ofmixed models containing low-methoxyl pectin | Agudelo, Alejandra CSIC; Varela, Paula CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 18-jun-2006 | New application of the termal gelation ability of methylcellulose (MC) | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | comunicación de congreso |
| closedAccess |  | jun-2015 | New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study | Hernández-Carrión, María; Sanz Taberner, Teresa CSIC ORCID; Hernando, Isabel; Llorca, Empar; Fiszman, Susana CSIC ORCID ; Quiles, Amparo | artículo |
| openAccess |  | 6-mar-2017 | Oil-in-water emulsions stabilised by cellulose ethers: Stability, structure and: In vitro digestion | Borreani, Jennifer; Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Quiles, Amparo; Hernando, Isabel | artículo |
| openAccess |  | 2020 | Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology | Benkadri, Soulef; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Nasreddine Zidoune, Mohammed | artículo |
| openAccess |  | abr-2011 | Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits | Laguna Cruañes, Laura CSIC ORCID; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 2010 | Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties | Primo-Martín, C.; Sanz Taberner, Teresa CSIC ORCID; Steringa, D. W.; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; van Vliet, Ton | artículo |
| closedAccess |  | 22-jun-2009 | Performance of clean label starches in white sauces. Effect of shearing, heating and freeze/thaw | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | ago-2008 | Performance of methyl cellulose in coating batters for fried products | Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | ago-2008 | Performance of methyl cellulose in coating batters for fried products | Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 18-jun-2007 | Performance of resistant starch type 3 in non-prefried battered food | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | comunicación de congreso |
