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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1openAccessFH2020-Espert.pdf.jpg22-ago-2019Reduced-fat spreads based on anhydrous milk fat and cellulose ethersEspert, María CSIC; Wiking, L.; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCIDartículo
2openAccessCELULOSAS DEF.pdf.jpg27-ene-2017Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsionsEspert, María CSIC; Borreani, J.; Hernando, Isabel; Quiles, A.; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCIDartículo
3openAccessFF-2017-Borreani.pdf.jpg6-mar-2017Oil-in-water emulsions stabilised by cellulose ethers: Stability, structure and: In vitro digestionBorreani, Jennifer; Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Quiles, Amparo; Hernando, Isabelartículo
4openAccessLWT2020-Espert.pdf.jpg17-sep-2019Cellulose ether emulsions as fat source in cocoa creams: Thermorheological properties (flow and viscoelasticity)Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Hernández, María Joséartículo
5openAccessEspert-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
6openAccessFood Function-2016.pdf.jpg3-ago-2016In vitro digestibility of highly concentrated methylcellulose O/W emulsions: Rheological and structural changesEspert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCIDartículo
7openAccessES2688718A1.pdf.jpg11-jun-2018Emulsión alimentariaSanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Espert, María CSIC; Wikings, Larssolicitud de patente
8openAccessFH-2019-Espert.pdf.jpg2-may-2019Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestionEspert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCIDartículo

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