Sanz T - Search Results

1

In vitro digestibility of highly concentrated methylcellulose O/W emulsions: rheological and structural changes.

Espert M, Salvador A, Sanz T. Espert M, et al. Among authors: sanz t. Food Funct. 2016 Sep 14;7(9):3933-42. doi: 10.1039/c6fo00888g. Epub 2016 Aug 16. Food Funct. 2016. PMID: 27529606

2

Sensory properties determined by starch type in white sauces: effects of freeze/thaw and hydrocolloid addition.

Arocas A, Sanz T, Salvador A, Varela P, Fiszman SM. Arocas A, et al. Among authors: sanz t. J Food Sci. 2010 Mar;75(2):S132-40. doi: 10.1111/j.1750-3841.2009.01501.x. J Food Sci. 2010. PMID: 20492259

3

Inulin and erythritol as sucrose replacers in short-dough cookies: sensory, fracture, and acoustic properties.

Laguna L, Primo-Martín C, Salvador A, Sanz T. Laguna L, et al. Among authors: sanz t. J Food Sci. 2013 May;78(5):S777-84. doi: 10.1111/1750-3841.12119. Epub 2013 Apr 9. J Food Sci. 2013. PMID: 23574577

4

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: sanz t. Food Funct. 2017 Apr 19;8(4):1547-1557. doi: 10.1039/c7fo00159b. Food Funct. 2017. PMID: 28275776

5

Structural changes in biscuits made with cellulose emulsions as fat replacers.

Sanz T, Quiles A, Salvador A, Hernando I. Sanz T, et al. Food Sci Technol Int. 2017 Sep;23(6):480-489. doi: 10.1177/1082013217703273. Epub 2017 Apr 3. Food Sci Technol Int. 2017. PMID: 28372466

6

Gluten-free biscuits based on composite rice-chickpea flour and xanthan gum.

Benkadri S, Salvador A, Zidoune MN, Sanz T. Benkadri S, et al. Among authors: sanz t. Food Sci Technol Int. 2018 Oct;24(7):607-616. doi: 10.1177/1082013218779323. Epub 2018 May 29. Food Sci Technol Int. 2018. PMID: 29808729

7

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. Among authors: sanz t. Foods. 2020 Jun 17;9(6):796. doi: 10.3390/foods9060796. Foods. 2020. PMID: 32560410 Free PMC article.

8

Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology.

Benkadri S, Salvador A, Sanz T, Nasreddine Zidoune M. Benkadri S, et al. Among authors: sanz t. Foods. 2020 Dec 23;10(1):12. doi: 10.3390/foods10010012. Foods. 2020. PMID: 33374600 Free PMC article.

9

Maximizing the oil content in polysaccharide-based emulsion gels for the development of tissue mimicking phantoms.

Fontes-Candia C, Lopez-Sanchez P, Ström A, Martínez JC, Salvador A, Sanz T, Trefna HD, López-Rubio A, Martínez-Sanz M. Fontes-Candia C, et al. Among authors: sanz t. Carbohydr Polym. 2021 Mar 15;256:117496. doi: 10.1016/j.carbpol.2020.117496. Epub 2020 Dec 29. Carbohydr Polym. 2021. PMID: 33483023

10

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. Among authors: sanz t. Foods. 2021 Feb 26;10(3):505. doi: 10.3390/foods10030505. Foods. 2021. PMID: 33652856 Free PMC article.

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