Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non‐conventional vegetable oils (echium oil, hempseed oil, and moringa oil)
Gutiérrez‐Luna, Katherine, Ansorena, Diana, Astiasarán, Iciar
Published in Journal of food science (01.04.2022)
Published in Journal of food science (01.04.2022)
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Journal Article
Effect of baking conditions on resistant starch: Model systems and cake formulations
Gutiérrez-Luna, Katherine, Ansorena, Diana, Astiasaran, Iciar
Published in Food chemistry (15.08.2024)
Published in Food chemistry (15.08.2024)
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Journal Article
Gels as fat replacers in bakery products: a review
Gutiérrez-Luna, Katherine, Astiasarán, Iciar, Ansorena, Diana
Published in Critical reviews in food science and nutrition (2022)
Published in Critical reviews in food science and nutrition (2022)
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Journal Article
Olive and echium oil gelled emulsions: Simulated effect of processing temperature, gelling agent and in vitro gastrointestinal digestion on oxidation and bioactive compounds
Gutiérrez-Luna, Katherine, Ansorena, Diana, Cruz, Rebeca, Astiasarán, Iciar, Casal, Susana
Published in Food chemistry (15.02.2023)
Published in Food chemistry (15.02.2023)
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Journal Article