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	Derechos	Fecha Public.	Título	Autor(es)	Tipo
1	closedAccess	nov-2017	Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure	Morell, Pere; Fiszman, Susana CSIC ORCID ; Llorca, Empar; Hernando, Isabel	artículo
2	closedAccess	jun-2011	Influence of the chain-length distribution of inulin on the rheology and microstructure of prebiotic dairy desserts	Tárrega, Amparo CSIC ORCID; Torres, Juan Diego; Costell Ibáñez, Elvira CSIC	artículo
3	openAccess	1-ene-2023	Comparison of different indirect approaches to design edible oleogels based on cellulose ethers	Wang, Q.; Espert, María CSIC; Larrea, Virginia; Quiles, Amparo; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID	artículo
4	closedAccess	dic-2014	Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception	Morell, Pere; Fiszman, Susana CSIC ORCID ; Varela, Paula CSIC; Hernando, Isabel	artículo
5	openAccess	19-jun-2021	Understanding the different emulsification mechanisms of pectin: Comparison between watermelon rind and two commercial pectin sources	Méndez, Daniel Alexander; Fabra, María José CSIC ORCID; Martínez-Abad, Antonio CSIC ORCID CVN; Martínez Sanz, Marta CSIC ORCID ; Gorria, Marta; López-Rubio, Amparo CSIC ORCID	artículo
6	closedAccess	mar-2007	Influence of the dosing process on the rheological and microstructural properties of a bakery product	Baixauli, Raquel CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID	artículo
7	openAccess	2-feb-2024	Rheological properties, microstructure and stability of oil-in-water emulsions prepared with mango kernel starch (var. Sugar and Tommy)	Ramírez Brewer, David; Méndez, Daniel A.; Garcia Zapateiro, Luis A.; López-Rubio, Amparo CSIC ORCID ; Fabra, María José CSIC ORCID	artículo
8	closedAccess	dic-1999	Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties	Fiszman, Susana CSIC ORCID ; Lluch, María Ángeles; Salvador, Ana CSIC ORCID	artículo
9	openAccess	oct-2017	Paleostress evolution during the exhumation of high-P marbles, samaná complex, Northern Hispaniola	Fernández, Francisco J. CSIC ORCID; Rodríguez, I.; Escuder Viruete, Javier CSIC ORCID ; Pérez-Estaún, Andrés CSIC; Mariani, E.; Prior, D.	artículo
10	openAccess	15-jul-2022	Emulsion Stabilization by Cationic Lignin Surfactants Derived from Bioethanol Production and Kraft Pulping Processes	Yuliestyan, Avido; Partal, Pedro; Navarro, Francisco J.; Martín-Sampedro, R.; Ibarra Trejo, David; Eugenio Martín, María Eugenia	artículo
11	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
12	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
13	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
14	closedAccess	22-jul-2023	Aqueous tape casting of lithium metazirconate (Li2ZrO3) thin sheets	Orsetti, Nicolás Gabriel; Rosado, Eduardo; Alonso, Antonio; Lorenzo, Gabriel; Moreno, Rodrigo CSIC ORCID ; Suárez, Gustavo	artículo
15	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
16	openAccess	sep-2008	Functional and rheological properties of protein enriched gluten free composite flours	Marco, Cristina; Rosell, Cristina M. CSIC ORCID	artículo
17	openAccess	mar-2013	Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour Dough	Rosell, Cristina M. CSIC ORCID ; Altamirano Fortoul, Rossana CSIC ORCID; Don, Clyde; Dubat, Arnauld	artículo
18	closedAccess	jun-2015	New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study	Hernández-Carrión, María; Sanz Taberner, Teresa CSIC ORCID; Hernando, Isabel; Llorca, Empar; Fiszman, Susana CSIC ORCID ; Quiles, Amparo	artículo
19	closedAccess	jul-2010	Effect of cooking time and ingredients on the performance of different starches in white sauces	Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Hernández-Carrión, María; Hernando, Isabel; Fiszman, Susana CSIC ORCID	artículo
20	openAccess	jul-2010	Comparative characterization of dietary fibre enriched frozen/thawed mashed potatoes	Álvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Olivares, M. Dolores CSIC; Canet, Wenceslao CSIC	artículo
21	closedAccess	ago-2011	Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure	Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Hernando, Isabel; Fiszman, Susana CSIC ORCID	artículo