Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation von Pintado, T., Herrero, A.M., Jiménez-Colmenero, F., Pasqualin Cavalheiro, C., Ruiz-Capillas, C.

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Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient von Pintado, T., Herrero, A.M., Jiménez-Colmenero, F., Ruiz-Capillas, C.

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Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics von Ruiz-Capillas, C., Triki, M., Herrero, A.M., Rodriguez-Salas, L., Jiménez-Colmenero, F.

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Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization von Pintado, T, Ruiz-Capillas, C, Jiménez-Colmenero, F, Carmona, P, Herrero, A M

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Nutritional composition of dry-cured ham and its role in a healthy diet von Jiménez-Colmenero, F., Ventanas, J., Toldrá, F.

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Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems von Cofrades, S., Antoniou, I., Solas, M.T., Herrero, A.M., Jiménez-Colmenero, F.

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Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed von Jiménez-Colmenero, F., Cofrades, S., López-López, I., Ruiz-Capillas, C., Pintado, T., Solas, M.T.

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Low-fat frankfurters enriched with n−3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics von López-López, I., Cofrades, S., Jiménez-Colmenero, F.

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Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters von Jiménez-Colmenero, F., Herrero, A., Pintado, T., Solas, M.T., Ruiz-Capillas, C.

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Konjac gel fat analogue for use in meat products: Comparison with pork fats von Jiménez-Colmenero, F., Cofrades, S., Herrero, A.M., Fernández-Martín, F., Rodríguez-Salas, L., Ruiz-Capillas, C.

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Raman Spectroscopic Study of Structural Changes upon Chilling Storage of Frankfurters Containing Olive Oil Bulking Agents As Fat Replacers von Herrero, A. M, Ruiz-Capillas, C, Jiménez-Colmenero, F, Carmona, P

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A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté von Delgado-Pando, G., Cofrades, S., Rodríguez-Salas, L., Jiménez-Colmenero, F.

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Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters von Pintado, T, Herrero, AM, Ruiz-Capillas, C, Triki, M, Carmona, P, Jiménez-Colmenero, F

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A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties von Cofrades, S., Benedí, J., Garcimartin, A., Sánchez-Muniz, F.J., Jimenez-Colmenero, F.

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Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications von Pintado, T., Herrero, A. M., Jiménez-Colmenero, F., Ruiz-Capillas, C.

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Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed von Cofrades, S., López-López, I., Ruiz-Capillas, C., Triki, M., Jiménez-Colmenero, F.

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Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems von Cofrades, S., López-López, I., Solas, M.T., Bravo, L., Jiménez-Colmenero, F.

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Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storage von Mizi, L., Cofrades, S., Bou, R., Pintado, T., López-Caballero, M.E., Zaidi, F., Jiménez-Colmenero, F.

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Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties von Herrero, A.M., Ruiz-Capillas, C., Pintado, T., Carmona, P., Jiménez-Colmenero, F.

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Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content von López-López, I., Cofrades, S., Ruiz-Capillas, C., Jiménez-Colmenero, F.

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