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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
openAccessstabilizedigestion.pdf.jpg2023Stabilized soy protein emulsion enriched with silicon and containing or not methylcellulose as novel technological alternatives to reduce animal fat digestionCofrades, Susana CSIC ORCID; Garcimartín, Alba; Pérez-Mateos, Miriam CSIC ORCID CVN ; Saiz, Arancha CSIC; Redondo-Castillejo, Rocío; Bocanegra, Aranzazu; Benedí, Juana; Álvarez, M. Dolores CSIC ORCID artículo
openAccess2022Supplementary Materials for The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy proteinCofrades, Susana CSIC ORCID; Saiz, Arancha CSIC; Pérez-Mateos, Miriam CSIC ORCID CVN ; Garcimartín, Alba; Redondo-Castillejo, Rocío; Bocanegra, Aranzazu; Benedí, Juana; Álvarez, M. Dolores CSIC ORCID dataset
closedAccessaccesoRestringido.pdf.jpg2017The consumption of reduced fat-pork products decreased body fat and TNFα in volunteers at increased cardiovascular risk. A preliminary studyCelada, Paloma; Garcimartín, Alba; Bastida, Sara; Jiménez Colmenero, Francisco CSIC ORCID; Olmedilla-Alonso, Begoña CSIC ORCID ; Sánchez-Muniz, F. J.póster de congreso
openAccesseffecfood.pdf.jpg2020The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foodsCofrades, Susana CSIC ORCID; Garcimartín, Alba; Gómez Estaca, Joaquín CSIC ORCID; Sánchez-Muniz, F. J.; Herranz, Beatriz CSIC ORCID ; Macho-Gonzalez, Adrián; Benedí, Juana; Álvarez, M. Dolores CSIC ORCID artículo
openAccessinflusoyprote.pdf.jpg2022The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy proteinCofrades, Susana CSIC ORCID; Saiz, Arancha CSIC; Pérez-Mateos, Miriam CSIC ORCID CVN ; Garcimartín, Alba; Redondo-Castillejo, Rocío; Bocanegra, Aranzazu; Benedí, Juana; Álvarez, M. Dolores CSIC ORCID artículo
openAccessposterMC2022.pdf.jpg2022The influence of methylcellulose on rheological properties, structure and lipid digestibility of emulsions of pork fat estabilized by soy proteinCofrades, Susana CSIC ORCID; Saiz, Arancha CSIC; Pérez-Mateos, Miriam CSIC ORCID CVN ; Garcimartín, Alba; Redondo-Castillejo, Rocío; Benedí, Juana; Álvarez, M. Dolores CSIC ORCID póster de congreso
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