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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | 2022 | Development of a healthier cocoa butter with a cellulose ether-based oleogel obtained by using the emulsion-templated approach | Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Pérez-Mateos, Miriam CSIC ORCID CVN ; Cofrades, Susana CSIC ORCID; Álvarez, M. Dolores CSIC ORCID | póster de congreso |
| openAccess |  | 18-nov-2021 | Development of chocolates with improved lipid profile by replacing cocoa butter with an oleogel | Álvarez, M. Dolores CSIC ORCID ; Cofrades, Susana CSIC ORCID; Espert, María CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID | artículo |
| openAccess |  | 26-feb-2021 | Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery Creams | Espert, María CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID | artículo |
| openAccess |  | 11-ene-2024 | Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties | Wang, Q.; Espert, María CSIC; Hernández, M. J.; Salvador, Ana CSIC ORCID; SANZ TABERNER, MARIA TERESA | artículo |
| openAccess |  | 11-jun-2018 | Emulsión alimentaria | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Espert, María CSIC; Wikings, Lars | solicitud de patente |
| openAccess |  | 3-ago-2016 | In vitro digestibility of highly concentrated methylcellulose O/W emulsions: Rheological and structural changes | Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID | artículo |
| 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 |  | 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 |  | 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 | 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 |  | 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 |
| 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 |
| 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 |
| openAccess |  | 2-ago-2023 | Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties | Wang, Qi; Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz, Teresa | artículo |
| openAccess | | 6-mar-2024 | Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry | Wang, Q.; Bobadilla, Silvia; Espert, María CSIC; SANZ TABERNER, MARIA TERESA ; Salvador, Ana CSIC ORCID | 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 |
| openAccess |  | 1-mar-2023 | Sunflower Oil-based Oleogel as Fat Replacer in Croissants: Textural and Sensory Characterisation | Espert, María CSIC; Wang, Q.; Sanz, Teresa; Salvador, Ana CSIC ORCID | artículo |
| openAccess |  | 1-oct-2022 | The role of oil concentration on the rheological properties, microstructure, and in vitro digestion of cellulose ether emulsions | Martínez, S.; Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID | artículo |
