Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin by Susana Cofrades, Joaquín Gómez-Estaca, María Dolores Álvarez, Alba Garcimartín, Adrián Macho-González, Juana Benedí, Tatiana Pintado

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Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibility for Application as Fat Replacers by Susana Cofrades, Marina Hernández-Martín, Alba Garcimartín, Arancha Saiz, M. Elvira López-Oliva, Juana Benedí, María Dolores Álvarez

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The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein by Susana Cofrades, Arancha Saiz, Miriam Pérez-Mateos, Alba Garcimartín, Rocío Redondo-Castillejo, Aranzazu Bocanegra, Juana Benedí, María Dolores Álvarez

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The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods by Susana Cofrades, Alba Garcimartín, Joaquín Gómez-Estaca, Francisco J. Sánchez-Muniz, Beatriz Herranz, Adrián Macho-González, Juana Benedí, María Dolores Álvarez

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Can Meat and Meat-Products Induce Oxidative Stress? by Adrián Macho-González, Alba Garcimartín, María Elvira López-Oliva, Sara Bastida, Juana Benedí, Gaspar Ros, Gema Nieto, Francisco José Sánchez-Muniz

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Silicon as a Functional Meat Ingredient Improves Jejunal and Hepatic Cholesterol Homeostasis in a Late-Stage Type 2 Diabetes Mellitus Rat Model by Marina Hernández-Martín, Alba Garcimartín, Aránzazu Bocanegra, Rocío Redondo-Castillejo, Claudia Quevedo-Torremocha, Adrián Macho-González, Rosa Ana García Fernández, Sara Bastida, Juana Benedí, Francisco José Sánchez-Muniz, María Elvira López-Oliva

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