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openAccessCRFS-2023-100558.pdf.jpg2-ago-2023Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture propertiesWang, Qi; Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz, Teresaartículo
openAccess6-mar-2024Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastryWang, Q.; Bobadilla, Silvia; Espert, María CSIC; SANZ TABERNER, MARIA TERESA ; Salvador, Ana CSIC ORCIDartículo
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
openAccessFoodBioprocessTechnol2023-Espert.pdf.jpg1-mar-2023Sunflower Oil-based Oleogel as Fat Replacer in Croissants: Textural and Sensory CharacterisationEspert, María CSIC; Wang, Q.; Sanz, Teresa; Salvador, Ana CSIC ORCIDartículo
openAccessFH2022-Martinez.pdf.jpg1-oct-2022The role of oil concentration on the rheological properties, microstructure, and in vitro digestion of cellulose ether emulsionsMartínez, S.; Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCIDartículo
openAccessfoods-10-00793.pdf.jpg7-abr-2021Thermorheological characterization of healthier reduced-fat cocoa butter formulated by substitution with a Hydroxypropyl Methylcellulose (HPMC)-based oleogelÁlvarez, M. Dolores CSIC ORCID ; Cofrades, Susana CSIC ORCID; Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCIDartículo
openAccessMilk_Espert_Art2020.pdf.jpg17-jun-2020Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat DigestibilityEspert, María CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCIDartículo
closedAccessaccesoRestringido.pdf.jpg2022Use of the foam-templated approach for obtaining healthier reduced saturated fat chocolatesÁlvarez, M. Dolores CSIC ORCID ; Cofrades, Susana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Espert, María CSICpóster de congreso
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