Browsing by Author Gutiérrez-Luna, K. (Katherine)
Showing results 1 to 5 of 5
| Issue Date | Title | Type | Author(s) |
| 2023 | Fat reduced cookies using an olive oil-alginate gelled emulsion: Sensory properties, storage stability and in vitro digestion | Articulo | Gutiérrez-Luna, K. (Katherine) ; Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana) |
| 2022 | 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) | Articulo | Gutiérrez-Luna, K. (Katherine); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |
| 2023 | Olive and echium oil gelled emulsions: Simulated effect of processing temperature, gelling agent and in vitro gastrointestinal digestion on oxidation and bioactive compounds | Articulo | Gutiérrez-Luna, K. (Katherine); Ansorena-Artieda, D. (Diana); Cruz, R. (Rebeca); Astiasarán, I. (Iciar); Casal, S. (Susana) |
| 8-Nov-2022 | Reformulation of bakery products: from functional ingredients development to in vitro gastrointestinal digestion | Tesis | Gutiérrez-Luna, K. (Katherine) |
| 2022 | Use of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stability | Articulo | Gutiérrez-Luna, K. (Katherine); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |
