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Page 1
Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel.
Gels. 2021 Nov 18;7(4):220. doi: 10.3390/gels7040220.
Gels. 2021.
PMID: 34842693
Free PMC article.
Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel.
Alvarez MD, Cofrades S, Espert M, Salvador A, Sanz T.
Alvarez MD, et al. Among authors: espert m.
Foods. 2021 Apr 7;10(4):793. doi: 10.3390/foods10040793.
Foods. 2021.
PMID: 33917185
Free PMC article.
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Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery Creams.
Espert M, Sanz T, Salvador A.
Espert M, et al.
Foods. 2021 Feb 26;10(3):505. doi: 10.3390/foods10030505.
Foods. 2021.
PMID: 33652856
Free PMC article.
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Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion.
Borreani J, Espert M, Salvador A, Sanz T, Quiles A, Hernando I.
Borreani J, et al. Among authors: espert m.
Food Funct. 2017 Apr 19;8(4):1547-1557. doi: 10.1039/c7fo00159b.
Food Funct. 2017.
PMID: 28275776
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In vitro digestibility of highly concentrated methylcellulose O/W emulsions: rheological and structural changes.
Espert M, Salvador A, Sanz T.
Espert M, et al.
Food Funct. 2016 Sep 14;7(9):3933-42. doi: 10.1039/c6fo00888g. Epub 2016 Aug 16.
Food Funct. 2016.
PMID: 27529606
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Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility.
Espert M, Sanz T, Salvador A.
Espert M, et al.
Foods. 2020 Jun 17;9(6):796. doi: 10.3390/foods9060796.
Foods. 2020.
PMID: 32560410
Free PMC article.
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