Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery Creams

by María Espert, Teresa Sanz, Ana Salvador
Published 2021-02-01

Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility

by Maria Espert, Teresa Sanz, Ana Salvador
Published 2020-06-01

Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel

by María Dolores Alvarez, Susana Cofrades, María Espert, Ana Salvador, Teresa Sanz
Published 2021-04-01