Publicaciones en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (11)

2024

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

    Food Hydrocolloids, Vol. 150

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

    LWT, Vol. 191

2022

  1. Creep–recovery and oscillatory rheology of flour-based systems

    Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition (Elsevier), pp. 459-478

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

    Current Research in Food Science, Vol. 5, pp. 564-570

2021

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

    Food Hydrocolloids, Vol. 120

2020

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

    LWT, Vol. 117

2017

  1. Creep-Recovery and Oscillatory Rheology of Flour-Based Systems

    Advances in Food Rheology and Its Applications (Elsevier Inc.), pp. 277-295

2015

  1. Relevance of creep and oscillatory tests for understanding how cellulose emulsions function as fat replacers in biscuits

    LWT - Food Science and Technology, Vol. 62, Núm. 1, pp. 640-646

2013

  1. Study on Resistant Starch Functionality in Short Dough Biscuits by Oscillatory and Creep and Recovery Tests

    Food and Bioprocess Technology, Vol. 6, Núm. 5, pp. 1312-1320

2012

  1. Linear viscoelastic properties of short dough enriched with resistant starch

    Gums and Stabilisers for the Food Industry 16

2009

  1. Effect of carboxymethyl cellulose concentration on rheological behavior of milk and aqueous systems. A creep and recovery study

    Journal of Applied Polymer Science, Vol. 114, Núm. 3, pp. 1626-1632