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	Derechos	Fecha Public.	Título	Autor(es)	Tipo
1	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
2	closedAccess	8-jun-2011	Fibra de cacao y sus aplicaciones como sustituto de grasas en magdalenas de chocolate	Martínez-Cervera, Sandra; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Muguerza, B.; Fiszman, Susana CSIC ORCID	comunicación de congreso
3	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
4	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
5	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
6	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
7	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
8	closedAccess	jun-2012	Balancing texture and other sensory features in reduced fat short-dough biscuits	Laguna Cruañes, Laura CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID	artículo
9	openAccess	16-ene-2019	Functionality of low digestibility emulsions in cocoa creams. Structural changes during in vitro digestion and sensory perception	Espert, Maria; Bresciani, A.; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID	artículo
10		mar-2010	Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid Addition	Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID	artículo
11	openAccess	17-sep-2019	Cellulose 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 José	artículo
12	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
13	closedAccess	27-oct-2010	Towards healthier deep fried battered food without sacrificing crispness. Screening of cellulose derivates	Primo-Martín, C.; Sanz Taberner, Teresa CSIC ORCID; Steringa, D. W.; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Vliet, T. van	póster de congreso
14	closedAccess	mar-2015	Use of healthier fats in biscuits (olive and sunflower oil): Changing sensory features and their relation with consumers' liking	Tarancón, Paula CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID	artículo
15	closedAccess	27-oct-2010	Effec of resistant starch in short dough biscuit structure: oscillatory and creep and recovery rheological properties	Laguna Cruañes, Laura CSIC ORCID; Martínez-Cervera, Sandra; Hernández, M. J.; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID	póster de congreso
16	closedAccess	mar-2012	Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose	Martínez-Cervera, Sandra; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID	artículo
17	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
18		2013	Instrumental assessment of the sensory quality of baked goods	Fiszman, Susana CSIC ORCID ; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID	capítulo de libro
19	closedAccess	5-jul-2010	Cellulose derivates performance in deep fried batter snacks: oil reduction versus crispness	Primo-Martín, C.; Sanz Taberner, Teresa CSIC ORCID; Steringa, D.; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Vliet, T. van	póster de congreso
20	closedAccess	27-oct-2010	Sucralose and polydextrose as replacers of sucrose in muffins	Martínez-Cervera, Sandra; Laguna Cruañes, Laura CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID	póster de congreso
21	closedAccess	5-sep-2010	Balancing texture and other sensorial features in low fat short biscuits	Laguna Cruañes, Laura CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID	póster de congreso
22	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
23	openAccess	10-may-2013	Manufacture and applicatio of a fat-substitute emulsion	Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Laguna Cruañes, Laura CSIC ORCID	patente
24	openAccess	21-jun-2013	Fabricación y aplicación de emulsión sustituta de grasa	Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Laguna Cruañes, Laura CSIC ORCID	solicitud de patente
25	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
26	openAccess	15-feb-2018	Effect of xanthan gum on palm oil in vitro digestion. Application in starch-based filling creams	Espert, Maria; Constantinescu, L.; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID	artículo
27	openAccess	11-jun-2018	Emulsión alimentaria	Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Espert, María CSIC; Wikings, Lars	solicitud de patente
28	closedAccess	25-oct-2010	Effect of resistant starch in short dough biscuit structure: oscillatory and creep and recovery rheological properties.	Laguna Cruañes, Laura CSIC ORCID; Martínez-Cervera, Sandra; Hernández, M. J.; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID	póster de congreso
29	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
30		mar-2010	Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid Addition	Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID	artículo