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

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

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