Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels

por Alvarez, María Dolores, Fuentes, Raúl, Canet, Wenceslao
Publicado 2015

Assessment of the Miniature Kramer Shear Cell to Measure Both Solid Food and Bolus Mechanical Properties and Their Interplay with Oral Processing Behavior

por Álvarez, María Dolores, Paniagua, Jaime, Herranz, Beatriz
Publicado 2020

Association of plasma and urine viscosity with cardiometabolic risk factors and oxidative status. A pilot study in subjects with abdominal obesity

por Herranz, Beatriz, Álvarez, María Dolores, Pérez-Jiménez, Jara
Publicado 2018

Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance

por Álvarez, María Dolores, Herranz, Beatriz, Saiz, Arancha, Cofrades, Susana
Publicado 2023

Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers

por Alvarez, María Dolores, Cuesta, Francisco Javier, Herranz, Beatriz, Canet, Wenceslao
Publicado 2017

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

por Alvarez, María Dolores, Cofrades, Susana, Espert, María, Salvador, Ana, Sanz, Teresa
Publicado 2021

Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel

por Alvarez, María Dolores, Cofrades, Susana, Espert, María, Sanz, Teresa, Salvador, Ana
Publicado 2021

Foods for Plant-Based Diets: Challenges and Innovations

por Alcorta, Alexandra, Porta, Adrià, Tárrega, Amparo, Alvarez, María Dolores, Vaquero, M. Pilar
Publicado 2021

Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil

por Álvarez, María Dolores, Cofrades, Susana, Pérez-Mateos, Miriam, Saiz, Arancha, Herranz, Beatriz
Publicado 2022

Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures

por Laguna, Laura, Álvarez, María Dolores, Simone, Elena, Moreno-Arribas, Maria Victoria, Bartolomé, Begoña
Publicado 2019

Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibility for Application as Fat Replacers

por Cofrades, Susana, Hernández-Martín, Marina, Garcimartín, Alba, Saiz, Arancha, López-Oliva, M. Elvira, Benedí, Juana, Álvarez, María Dolores
Publicado 2023

The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein

por Cofrades, Susana, Saiz, Arancha, Pérez-Mateos, Miriam, Garcimartín, Alba, Redondo-Castillejo, Rocío, Bocanegra, Aranzazu, Benedí, Juana, Álvarez, María Dolores
Publicado 2022

Transcriptomic analysis of CO(2)-treated strawberries (Fragaria vesca) with enhanced resistance to softening and oxidative stress at consumption

por del Olmo, Ivan, Romero, Irene, Alvarez, Maria Dolores, Tarradas, Rosa, Sanchez-Ballesta, Maria Teresa, Escribano, Maria Isabel, Merodio, Carmen
Publicado 2022

Polymeric Ionic Liquids Derived from L-Valine for the Preparation of Highly Selective Silica-Supported Stationary Phases in Gas Chromatography

por González-Rodríguez, Jorge, Valls, Adriana, Arias Abrodo, Pilar, Gutiérrez Álvarez, María Dolores, González-Álvarez, Jaime, Altava, Belén, Luis, Santiago V.
Publicado 2020

The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods

por Cofrades, Susana, Garcimartín, Alba, Gómez-Estaca, Joaquín, Sánchez-Muniz, Francisco J., Herranz, Beatriz, Macho-González, Adrián, Benedí, Juana, Álvarez, María Dolores
Publicado 2020