ALBA
GARCIMARTÍN ÁLVAREZ
Profesora ayudante doctora
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
Madrid, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (10)
2024
2023
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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
Gels, Vol. 9, Núm. 9
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Stabilized soy protein emulsion enriched with silicon and containing or not methylcellulose as novel technological alternatives to reduce animal fat digestion
Food Research International, Vol. 170
2022
2021
2020
2019
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Coagulation, Thrombogenesis, and Insulin Resistance Markers in Increased-Cardiovascular-Risk Subjects Consuming Improved-Fat Meat Products
Journal of the American College of Nutrition, Vol. 38, Núm. 4, pp. 334-341
2017
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A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties
Food Research International, Vol. 99, pp. 1084-1094
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Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions
Journal of Food Science and Technology, Vol. 54, Núm. 7, pp. 1785-1793
2014
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Efectos de extractos de Undaria pinnatifida, Himantalia elongata y porfira umbilicalis sobre la actividad α-glucosidasa y la difusion de la glucosa in vitro
Nutricion Hospitalaria, Vol. 29, Núm. 6, pp. 1434-1446