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A. Salvador

Spanish National Research Council

151

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Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestion.

2019 Food Hydrocolloids
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Influence of biopolymers and freeze-drying shelf temperature on the quality of a mandarin snack

2019 Lwt - Food Science and Technology
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Functionality of low digestibility emulsions in cocoa creams. Structural changes during in vitro digestion and sensory perception

2019 Journal of Functional Foods
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Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pasta

2019 Food Chemistry
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Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum:

2018 Food Science and Technology International
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Effect of xanthan gum on palm oil in vitro digestion. Application in starch-based filling creams

2018 Food Hydrocolloids
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Functionality of several cake ingredients: a comprehensive approach.

2018 Czech Journal of Food Sciences
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Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat

2017 Meat Science
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Mejora del aroma de embutidos curados madurados reformulados y fabricados con grasa de machos enteros mediante el empleo de levaduras

2017
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New hydrocolloid‐based emulsions for replacing fat in panna cottas: a structural and sensory study

2017 Journal of the Science of Food and Agriculture
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