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		Derechos	Preview	Fecha Public.	Título	Autor(es)	Tipo
	1	closedAccess		5-jul-2010	Integrated approach for evaluating eating quality of apples with different storage history	Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hernando, Isabel; Fiszman, Susana CSIC ORCID	póster de congreso
	2	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
	3	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
	4	closedAccess		may-2010	Dielectrical, microstructural and flow properties of sauce model systems based on starch, gums and salt	Guardeño, Luis M.; Catalá-Civera, José M.; Plaza-Gonzalez, P.; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Hernando, Isabel	artículo
	5	openAccess		3-abr-2017	Structural changes in biscuits made with cellulose emulsions as fat replacers	Sanz Taberner, Teresa CSIC ORCID; Quiles, Amparo; Salvador, Ana CSIC ORCID; Hernando, Isabel	artículo
	6	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