1.The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods

作　　者：Susana Cofrades ;Alba Garcimartín ;Joaquín Gómez-Estaca 等

出　　处：Foods. 2020 ;9(11):1589-1608.doi:10.3390/foods9111589

出版社：MDPI Publishing

文章 ID：257044311

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2.Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer

作　　者：Tatiana Pintado ;Susana Cofrades

出　　处：Foods. 2020 ;9(6):830-844.doi:10.3390/foods9060830

出版社：MDPI Publishing

文章 ID：257045505

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3.Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel

作　　者：María Dolores Alvarez ;Susana Cofrades ;María Espert 等

出　　处：Foods. 2021 ;10(4):793.doi:10.3390/foods10040793

出版社：MDPI Publishing

文章 ID：260757761

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4.The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein

作　　者：Susana Cofrades ;Arancha Saiz ;Miriam Pérez-Mateos 等

出　　处：Foods. 2022 ;11(5).doi:10.3390/foods11050738

出版社：MDPI Publishing

文章 ID：1036788647

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