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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| 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 |  | 2020 | Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology | Benkadri, Soulef; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Nasreddine Zidoune, Mohammed | artículo |
| openAccess |  | abr-2011 | Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits | Laguna Cruañes, Laura CSIC ORCID; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 2010 | Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties | Primo-Martín, C.; Sanz Taberner, Teresa CSIC ORCID; Steringa, D. W.; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; van Vliet, Ton | artículo |
| closedAccess |  | 22-jun-2009 | Performance of clean label starches in white sauces. Effect of shearing, heating and freeze/thaw | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | ago-2008 | Performance of methyl cellulose in coating batters for fried products | Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | ago-2008 | Performance of methyl cellulose in coating batters for fried products | Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 18-jun-2007 | Performance of resistant starch type 3 in non-prefried battered food | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | comunicación de congreso |
| closedAccess |  | may-2008 | Performance of three different types of resistant starch in fried battered food | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 2003 | Proceso innovador de fabricación de alimentos rebozados congelados que evita la etapa de prefritura industrial | Sanz Taberner, Teresa CSIC ORCID | tesis doctoral |
| 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 |
