Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products
Jimenez-Colmenero, Francisco, Salcedo-Sandoval, Lorena, Bou, Ricard, Cofrades, Susana, Herrero, Ana M., Ruiz-Capillas, Claudia
Published in Trends in food science & technology (01.08.2015)
Published in Trends in food science & technology (01.08.2015)
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Journal Article
Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers
Gómez-Estaca, Joaquín, Pintado, Tatiana, Jiménez-Colmenero, Francisco, Cofrades, Susana
Published in Food and bioprocess technology (01.06.2019)
Published in Food and bioprocess technology (01.06.2019)
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Journal Article
Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel
Alvarez, María Dolores, Cofrades, Susana, Espert, María, Salvador, Ana, Sanz, Teresa
Published in Foods (07.04.2021)
Published in Foods (07.04.2021)
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Journal Article
Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel
Alvarez, María Dolores, Cofrades, Susana, Espert, María, Sanz, Teresa, Salvador, Ana
Published in Gels (18.11.2021)
Published in Gels (18.11.2021)
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Journal Article
Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance
Álvarez, María Dolores, Herranz, Beatriz, Saiz, Arancha, Cofrades, Susana
Published in Foods (25.05.2023)
Published in Foods (25.05.2023)
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Journal Article
Healthier lipid combination as functional ingredient influencing sensory and technological properties of low-fat frankfurters
Delgado-Pando, Gonzalo, Cofrades, Susana, Ruiz-Capillas, Claudia, Jiménez-Colmenero, Francisco
Published in European journal of lipid science and technology (01.08.2010)
Published in European journal of lipid science and technology (01.08.2010)
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Journal Article
Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibility for Application as Fat Replacers
Cofrades, Susana, Hernández-Martín, Marina, Garcimartín, Alba, Saiz, Arancha, López-Oliva, M. Elvira, Benedí, Juana, Álvarez, María Dolores
Published in Gels (01.09.2023)
Published in Gels (01.09.2023)
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Journal Article
Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin
Cofrades, Susana, Gómez-Estaca, Joaquín, Álvarez, María Dolores, Garcimartín, Alba, Macho-González, Adrián, Benedí, Juana, Pintado, Tatiana
Published in Gels (01.01.2024)
Published in Gels (01.01.2024)
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Journal Article
The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein
Cofrades, Susana, Saiz, Arancha, Pérez-Mateos, Miriam, Garcimartín, Alba, Redondo-Castillejo, Rocío, Bocanegra, Aranzazu, Benedí, Juana, Álvarez, María Dolores
Published in Foods (02.03.2022)
Published in Foods (02.03.2022)
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Journal Article
The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods
Cofrades, Susana, Garcimartín, Alba, Gómez-Estaca, Joaquín, Sánchez-Muniz, Francisco J., Herranz, Beatriz, Macho-González, Adrián, Benedí, Juana, Álvarez, María Dolores
Published in Foods (01.11.2020)
Published in Foods (01.11.2020)
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Journal Article
Biopolymeric emulsions with added silicon as pork fat substitutes in the reformulation of healthy pâtés: Effect on technological, nutritional and sensory properties and on lipid digestibility after in vitro gastrointestinal digestion
Cofrades, Susana, Saiz, Arancha, Álvarez, María Dolores
Published in Food science & technology (15.10.2024)
Published in Food science & technology (15.10.2024)
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Journal Article
The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutes
Gómez-Estaca, Joaquín, Pintado, Tatiana, Jiménez-Colmenero, Francisco, Cofrades, Susana
Published in Food science & technology (01.02.2020)
Published in Food science & technology (01.02.2020)
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Journal Article
Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development
Gómez-Estaca, Joaquín, Herrero, Ana María, Herranz, Beatriz, Álvarez, María Dolores, Jiménez-Colmenero, Francisco, Cofrades, Susana
Published in Food hydrocolloids (01.02.2019)
Published in Food hydrocolloids (01.02.2019)
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Journal Article
Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases
Silva, Wladimir, Torres-Gatica, María Fernanda, Oyarzun-Ampuero, Felipe, Silva-Weiss, Andrea, Robert, Paz, Cofrades, Susana, Giménez, Begoña
Published in Food chemistry (01.07.2018)
Published in Food chemistry (01.07.2018)
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Journal Article
Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems
Flaiz, Linda, Freire, María, Cofrades, Susana, Mateos, Raquel, Weiss, Jochen, Jiménez-Colmenero, Francisco, Bou, Ricard
Published in Food chemistry (15.12.2016)
Published in Food chemistry (15.12.2016)
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Journal Article