Saioa Álvarez Sabatel-rekin lankidetzan egindako argitalpenak (2)

2018

  1. Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH)

    Innovative Food Science and Emerging Technologies, Vol. 48, pp. 195-203

2015

  1. Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage

    Food Hydrocolloids, Vol. 44, pp. 333-344