Publikationen, an denen er mitarbeitet Katherine Gutierrez Luna (9)

2024

  1. Effect of baking conditions on resistant starch: Model systems and cake formulations

    Food Chemistry, Vol. 449

2023

  1. Fat reduced cookies using an olive oil-alginate gelled emulsion: Sensory properties, storage stability and in vitro digestion

    Food Research International, Vol. 167

  2. 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

  1. 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

  2. Gels as fat replacers in bakery products: a review

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 14, pp. 3768-3781

  3. Reformulation of bakery products: from functional ingredients development to in vitro gastrointestinal digestion

    Reformulation of bakery products: from functional ingredients development to in vitro gastrointestinal digestion

  4. Use of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stability

    LWT, Vol. 153

2020

  1. 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

2019

  1. Quality assessment of the lipid fraction in industrial and artisan biscuits commercialized in Navarre (Spain)

    LWT, Vol. 109, pp. 436-442