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Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels

Food hydrocolloids, 2021-11, Vol.120, p.106917, Article 106917

2021

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Sunflower Oil-based Oleogel as Fat Replacer in Croissants: Textural and Sensory Characterisation

Food and bioprocess technology, 2023-09, Vol.16 (9), p.1943-1952

2023

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Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents

Current research in food science, 2022-01, Vol.5, p.564-570

2022

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Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties

Current research in food science, 2023-01, Vol.7, p.100558-100558, Article 100558

2023

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Functionality of low digestibility emulsions in cocoa creams. Structural changes during in vitro digestion and sensory perception

Journal of functional foods, 2019-03, Vol.54, p.146-153

2019

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Cellulose ether oleogels obtained by emulsion-templated approach without additional thickeners

Food hydrocolloids, 2020-12, Vol.109, p.106085, Article 106085

2020

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Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestion

Food hydrocolloids, 2019-10, Vol.95, p.454-461

2019

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The tib Adherence Locus of Enterotoxigenic Escherichia coli Is Regulated by Cyclic AMP Receptor Protein

Journal of Bacteriology, 2011-03, Vol.193 (6), p.1369-1376

2011

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PP046-MON: Prevalence of Sarcopenia in Institutionalized Adults in Two Centers from Comunidad Valenciana

Clinical nutrition (Edinburgh, Scotland), 2014-09, Vol.33, p.S147-S147

2014

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The role of oil concentration on the rheological properties, microstructure, and in vitro digestion of cellulose ether emulsions

Food hydrocolloids, 2022-10, Vol.131, p.107793, Article 107793

2022

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Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry

Food hydrocolloids, 2024-08, Vol.153, p.109936, Article 109936

2024

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Comparison of different indirect approaches to design edible oleogels based on cellulose ethers

Food hydrocolloids, 2023-01, Vol.134, p.108007, Article 108007

2023

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Influence of minimally processed grapes washing with lemon essential oil

International food research journal, 2014-09, Vol.21 (5), p.1851

2014

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Reduced-fat spreads based on anhydrous milk fat and cellulose ethers

Food hydrocolloids, 2020-02, Vol.99, p.105330, Article 105330

2020

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Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties

Food hydrocolloids, 2024-05, Vol.150, p.109740, Article 109740

2024

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Effect of xanthan gum on palm oil in vitro digestion. Application in starch-based filling creams

Food hydrocolloids, 2019-01, Vol.86, p.87-94

2019

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Linear and nonlinear viscoelasticity of edible o/w emulsions used as saturated fat replacers

Food science & technology, 2024-01, Vol.191, p.115609, Article 115609

2024

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Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions

Food hydrocolloids, 2017-08, Vol.69, p.76-85

2017

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Cellulose ether emulsions as fat source in cocoa creams: Thermorheological properties (flow and viscoelasticity)

Food science & technology, 2020-01, Vol.117, p.108640, Article 108640

2020

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Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat source

Food science & technology, 2019-09, Vol.112, p.108223, Article 108223

2019

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Evaluación del efecto de talleres educacionales en la técnica inhalatoria en pacientes institucionalizados

Revista española de geriatría y gerontología, 2018-06, Vol.53, p.83-83

2018

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Riesgo anticolinérgico en pacientes mayores institucionalizados, ¿asignatura pendiente?

Revista española de geriatría y gerontología, 2018-06, Vol.53, p.88-89

2018

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Estudio de deprescripción de la furosemida en ancianos institucionalizados

Revista española de geriatría y gerontología, 2018-06, Vol.53, p.86-86

2018

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Estudio sobre el uso de laxantes en pacientes mayores institucionalizados

Revista española de geriatría y gerontología, 2018-06, Vol.53, p.131-131

2018

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DEVELOPMENT OF AN ANTIBODY-BASED CAPTURE ENZYME-LINKED IMMUNOSORBENT ASSAY FOR DETECTING ECHINOSTOMA CAPRONI (TREMATODA) IN EXPERIMENTALLY INFECTED RATS: KINETICS OF COPROANTIGEN EXCRETION

The Journal of parasitology, 2003-12, Vol.89 (6), p.1227-1231

2003

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Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels

Sunflower Oil-based Oleogel as Fat Replacer in Croissants: Textural and Sensory Characterisation

Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents

Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties

Functionality of low digestibility emulsions in cocoa creams. Structural changes during in vitro digestion and sensory perception

Cellulose ether oleogels obtained by emulsion-templated approach without additional thickeners

Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestion

The tib Adherence Locus of Enterotoxigenic Escherichia coli Is Regulated by Cyclic AMP Receptor Protein

PP046-MON: Prevalence of Sarcopenia in Institutionalized Adults in Two Centers from Comunidad Valenciana

The role of oil concentration on the rheological properties, microstructure, and in vitro digestion of cellulose ether emulsions

Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry

Comparison of different indirect approaches to design edible oleogels based on cellulose ethers

Influence of minimally processed grapes washing with lemon essential oil

Reduced-fat spreads based on anhydrous milk fat and cellulose ethers

Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties

Effect of xanthan gum on palm oil in vitro digestion. Application in starch-based filling creams

Linear and nonlinear viscoelasticity of edible o/w emulsions used as saturated fat replacers

Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions

Cellulose ether emulsions as fat source in cocoa creams: Thermorheological properties (flow and viscoelasticity)

Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat source

Evaluación del efecto de talleres educacionales en la técnica inhalatoria en pacientes institucionalizados

Riesgo anticolinérgico en pacientes mayores institucionalizados, ¿asignatura pendiente?

Estudio de deprescripción de la furosemida en ancianos institucionalizados

Estudio sobre el uso de laxantes en pacientes mayores institucionalizados

DEVELOPMENT OF AN ANTIBODY-BASED CAPTURE ENZYME-LINKED IMMUNOSORBENT ASSAY FOR DETECTING ECHINOSTOMA CAPRONI (TREMATODA) IN EXPERIMENTALLY INFECTED RATS: KINETICS OF COPROANTIGEN EXCRETION

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