Publicaciones

Espert, M.; Salvador, A.; Sanz, T.; Hernández, M.J. (2024)
Replacing solid fat in croissant dough using xanthan gum-based oleogels. Impact on rheological properties and final product quality
Food Hydrocolloids
García-Gutiérrez, Nerea; Salvador, Ana; Sanz, Teresa; Ferrando, Montse; Güell, Carme; Méndez, Carmen; de Lamo-Castellví, Silvia (2024)
Rheological and Textural Characterisation of Chickpea Dough and Baked 3D-Printed Snacks Enriched with Alphitobius diaperinus and Locusta migratoria Powders
Food and Bioprocess Technology
Wang, Q.; Bobadilla, S.; Espert, M.; Sanz, T.; Salvador, A. (2024)
Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry
Food Hydrocolloids
Rivero-Ramos, P.; Valdez, M.I.; Sanz, T.; Garzón,R.; Rosell,C.M.; Benlloch-Tinoco, M.; Rodrigo, D. (2024)
Rice starch-alginate systems gelatinised by high hydrostatic pressure (HHP) as dysphagia-oriented matrices
Food Hydrocolloids
Wang, Q.; Espert, M.; Hernández, M.J.; Salvador, A.; Sanz, T. (2024)
Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties
Food Hydrocolloids
Espert, M.; Gracia-Fernández, C.; Salvador, A.; Sanz, T.; Hernández, M.J. (2024)
Linear and nonlinear viscoelasticity of edible o/w emulsions used as saturated fat replacers
LWT
Wang, Q.; Espert, M.; Salvador, A.; Sanz, T. (2022)
Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties
Current Research in Food Science
Rivero-Ramos, P.; Unthank, M.G.; Sanz, T.; Rodrigo, M.D.; Benlloch-Tinoco, M. (2023)
Synergistic depolymerisation of alginate and chitosan by high hydrostatic pressure (HHP) and pulsed electric fields (PEF) treatment in the presence of H2O2
Carbohydrate Polymers
Espert, M.; Wang, Q.; Sanz, T.; Salvador, A. (2023)
Sunflower Oil-based Oleogel as Fat Replacer in Croissants: Textural and Sensory Characterisation
Food and Bioprocess Technology
Wang, Q.; Espert, M.; Larrea, V.;Quiles, A.; Salvador, A.; Sanz, T. (2023)
Comparison of different indirect approaches to design edible oleogels based on cellulose ethers
Food Hydrocolloids vol. 134, págs. 108007 -
Martínez, S.; Espert, M.; Salvador, A.; Sanz, T. (2022)
The role of oil concentration on the rheological properties, microstructure, and in vitro digestion of cellulose ether emulsions
Food Hydrocolloids vol. 131, págs. 107793 -
Espert, M.; Hernández, M.J.; Sanz, T.; Salvador, A. (2022)
Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents
Current Research in Food Science
Alvarez, M.D.; Cofrades, S.; Espert, M.; Sanz, T.; Salvador, A. (2019)
Development of chocolates with improved lipid profile by replacing cocoa butter with an oleogel
Gels vol. 7, nº 4, págs. 220 -
Espert, M.; Hernández, M.J.; Sanz, T.; Salvador, A. (2021)
Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels
Food Hydrocolloids vol. 120, págs. 106917 -
Espert, M.; Salvador, A.; Sanz, T. (2019)
Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestion
Food Hydrocolloids vol. 95, págs. 454 - 461