Diana María
Ansorena Artieda
Catedrática de Universidad
Katherine
Gutierrez Luna
Investigadora hasta 2024
Publicaciones en las que colabora con Katherine Gutierrez Luna (8)
2024
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Effect of baking conditions on resistant starch: Model systems and cake formulations
Food Chemistry, Vol. 449
2023
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Fat reduced cookies using an olive oil-alginate gelled emulsion: Sensory properties, storage stability and in vitro digestion
Food Research International, Vol. 167
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Olive and echium oil gelled emulsions: Simulated effect of processing temperature, gelling agent and in vitro gastrointestinal digestion on oxidation and bioactive compounds
Food Chemistry, Vol. 402
2022
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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)
Journal of Food Science, Vol. 87, Núm. 4, pp. 1489-1499
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Gels as fat replacers in bakery products: a review
Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 14, pp. 3768-3781
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Use of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stability
LWT, Vol. 153
2020
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Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations
Journal of Food Science, Vol. 85, Núm. 10, pp. 3072-3080