Mostrando resultados 9 a 26 de 26
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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| 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 |
| openAccess |  | 7-abr-2021 | Thermorheological characterization of healthier reduced-fat cocoa butter formulated by substitution with a Hydroxypropyl Methylcellulose (HPMC)-based oleogel | Álvarez, M. Dolores CSIC ORCID ; Cofrades, Susana CSIC ORCID; Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID | artículo |
| openAccess |  | 17-jun-2020 | Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility | Espert, María CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID | artículo |
| closedAccess |  | 2022 | Use of the foam-templated approach for obtaining healthier reduced saturated fat chocolates | Álvarez, M. Dolores CSIC ORCID ; Cofrades, Susana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Espert, María CSIC | póster de congreso |
