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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | 22-ago-2019 | Reduced-fat spreads based on anhydrous milk fat and cellulose ethers | Espert, María CSIC; Wiking, L.; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID | artículo |
| openAccess |  | 29-may-2021 | Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels | Espert, María CSIC; Hernández, M.J.; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID | artículo |
| openAccess |  | 27-ene-2017 | Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions | Espert, María CSIC; Borreani, J.; Hernando, Isabel; Quiles, A.; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID | artículo |
| closedAccess |  | jun-2008 | Resistant starch (RS) in battered fried products: Functionality and high-fibre benefit | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | sep-2010 | Resistant starch content and glucose release of different resistant starch commercial ingredients: Effect of cooking conditions | Sanz Taberner, Teresa CSIC ORCID; Martínez-Cervera, Sandra; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 27-oct-2010 | Rheological and microestructural properties of microwave thawed white sauces | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Ibáñez, Elvira; Guardeño, Luis M.; Hernando, Isabel; Fiszman, Susana CSIC ORCID | póster de congreso |
| openAccess |  | 2-may-2019 | Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestion | Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID | artículo |
| closedAccess |  | 11-mar-2001 | Rheological and textural characteristics of a commercial frying batter. Application to squid rings | Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 2003 | Rheological properties of batters for coating products - Effect of addition of corn flour and salt | Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 24-abr-2002 | Rheological properties of dextrins added to a batter formulation to enhance textural properties | Baixauli, Raquel CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| openAccess |  | 9-mar-2022 | Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents | Espert, María CSIC; Hernández, María José; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID | artículo |
| closedAccess |  | 11-sep-2008 | Rheological properties of freeze/thawed white sauces prepared with native and modified starches. Effect of reheating | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | ene-2001 | Rheological properties of xanthan gum-gelatine spray-dried mixtures. Application in a custard-like formulation | Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | mar-2012 | Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose | Martínez-Cervera, Sandra; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 2014 | Role of fibre morphology in some quality features of fibre-enriched biscuits | Laguna Cruañes, Laura CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Sahi, Sarab; Fiszman, Susana CSIC ORCID | artículo |
|  | mar-2010 | Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid Addition | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID | artículo |
|  | mar-2010 | Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid Addition | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID | artículo |
| openAccess |  | 3-abr-2017 | Structural changes in biscuits made with cellulose emulsions as fat replacers | Sanz Taberner, Teresa CSIC ORCID; Quiles, Amparo; Salvador, Ana CSIC ORCID; Hernando, Isabel | artículo |
| openAccess |  | 29-may-2019 | Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat source | Espert, María CSIC; Borreani, J.; Hernando, Isabel; Quiles, A.; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID | artículo |
| closedAccess |  | 27-oct-2010 | Sucralose and polydextrose as replacers of sucrose in muffins | Martínez-Cervera, Sandra; Laguna Cruañes, Laura CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
