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Effect of Microwave Thawing on Microstructure and Physicochemical Stability of Low Fat White Sauces Made with Soy Protein

Guardeño Expósito, Luis Miguel; Quiles Chuliá, Mª Desamparados; Llorca Martínez, Mª Empar; Pertusa, José; Hernando Hernando, Mª Isabel (2013)

[EN] The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a conventional or microwave ...
Microwave heating effect on rheology and microstructure of white sauces

Guardeño Expósito, Luis Miguel; Sanz, Teresa; Fiszman, Susana; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel (Wiley, 2011-10)

[EN] The microstructure and rheological properties of white sauces formulated with different starches were analyzed after being microwave-heated for different times. Significant differences (P < 0.05) in rheological ...
Post-extraction mesio-distal gap reduction assessment by confocal laser scanning microscopy - a clinical 3-month follow-up study

García-Herraiz, Ariadna; Silvestre, Francisco Javier; Leiva García, Rafael; Crespo Abril, Fortunato; Garcia-Anton, Jose (Blackwell Publishing, 2017-05)

[EN] AimThe aim of this 3-month follow-up study is to quantify the reduction in the mesio-distal gap dimension (MDGD) that occurs after tooth extraction through image analysis of three-dimensional images obtained with the ...

Mostrando ítems 1-3 de 3