[EN] The increased interest in ready to eat products along with the great production of grapes make necessary to find a new way of presentation of this product in order to ease its consumption. The main goal is to keep ...
Borreani, Jennifer Alexandra Audrey; Espert, María; Salvador Alcaraz, Ana; SANZ, MARÍA TERESA; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel(The Royal Society of Chemistry, 2017)
[EN] The effect of cellulose ethers in oil-in-water emulsions on stability during storage and on texture, microstructure and lipid digestibility during in vitro gastrointestinal digestion was investigated. All the cellulose ...
Espert, María; Borreani, Jennifer Alexandra Audrey; Hernando Hernando, Mª Isabel; Quiles Chuliá, Mª Desamparados; Salvador Alcaraz, Ana; SANZ, MARÍA TERESA(Elsevier, 2017)
[EN] The effect of cellulose ether chemical substitution on the reduction of fat digestion in an o/w emulsion was investigated. Emulsions containing 47% sunflower oil and water were prepared with two types of hydroxypropyl ...
[EN] In this study, chocolate spreads were designed using oleogels with two oils (olive and sunflower), and hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG), as structuring agents. Thus, the lipid profile of the ...