Comparison of the antioxidant capacity of sesamol esters in gelled emulsion and non-gelled emulsion by Malihe Keramat, Mohammad-Taghi Golmakani, Mehrdad Niakousari, Mohamad Reza Toorani

Subjects: “…Gelled emulsion…”
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Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (<i>Salvia hispanica</i> L.) or Hemp (<i>Cannabis sa... by Carmen Botella-Martínez, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, Juana Fernández-López, Manuel Viuda-Martos

Subjects: “…gelled emulsion…”
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A Cake Made with No Animal Origin Ingredients: Physical Properties and Nutritional and Sensory Quality by Diana Ansorena, Lucía Cartagena, Iciar Astiasaran

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Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review by Carmen Botella-Martínez, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, Casilda Navarro Rodríguez de Vera, Juana Fernández-López, Manuel Viuda-Martos

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Assessment of Total and Partial Fat Replacement in Frankfurt-Type Sausages by Gelled Emulsion Elaborated with Peanut Flour and Flax Oil. Effect on Chemical Composition, Physic-Chem... by Carmen Botella-Martínez, Estrella Sayas-Barberá, José Ángel Pérez-Alvarez, Juana Fernández-López, Manuel Viuda-Martos

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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

Subjects: “…gelled emulsion…”
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Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers by Carmen Botella-Martinez, Raquel Lucas-González, José M. Lorenzo, Eva María Santos, Marcelo Rosmini, Néstor Sepúlveda, Alfredo Teixeira, Estrella Sayas-Barberá, Jose A. Pérez-Alvarez, Juana Fernandez-Lopez, Manuel Viuda-Martos

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Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenan by Morten J. Dille, Svein H. Knutsen, Kurt I. Draget

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Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (<i>Lepidium meyenni</i>) Flour, and Chincho (<i>Tagetes elliptica</i> Sm.) Essential Oil upon Animal Fat Substitution... by Francis Cerrón-Mercado, Carmen M. Botella-Martínez, Bettit K. Salvá-Ruíz, Juana Fernández-López, Jose A. Pérez-Alvarez, Manuel Viuda-Martos

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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

Subjects: “…gelled emulsions…”
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