Microstructure and texture of yogurt as influenced by fat replacers by Sandoval-Castilla, O., Lobato-Calleros, C., Aguirre-Mandujano, E., Vernon-Carter, E.J.

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Influence of purification on physicochemical and emulsifying properties of tamarind (Tamarindus indica L.) seed gum by Crispín-Isidro, G., Hernández-Rodríguez, L., Ramírez-Santiago, C., Sandoval-Castilla, O., Lobato-Calleros, C., Vernon-Carter, E.J.

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Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt by Sandoval-Castilla, O., Lobato-Calleros, C., García-Galindo, H.S., Alvarez-Ramírez, J., Vernon-Carter, E.J.

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Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses by Lobato-Calleros, C, Rodriguez, E, Sandoval-Castilla, O, Vernon-Carter, E.J, Alvarez-Ramirez, J

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Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk by Lobato-Calleros, C, Sosa-Pérez, A, Rodríguez-Tafoya, J, Sandoval-Castilla, O, Pérez-Alonso, C, Vernon-Carter, E.J

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Flow and creep compliance properties of reduced-fat yoghurts containing protein-based fat replacers by Lobato-Calleros, C, Martı́nez-Torrijos, O, Sandoval-Castilla, O, Pérez-Orozco, J.P, Vernon-Carter, E.J

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Reduced-fat white fresh cheese-like products obtained from W 1/O/W 2 multiple emulsions: Viscoelastic and high-resolution image analyses by Lobato-Calleros, C., Rodriguez, E., Sandoval-Castilla, O., Vernon-Carter, E.J., Alvarez-Ramirez, J.

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Structural and textural characteristics of reduced-fat cheese-like products made from W 1/O/W 2 emulsions and skim milk by Lobato-Calleros, C., Sosa-Pérez, A., Rodríguez-Tafoya, J., Sandoval-Castilla, O., Pérez-Alonso, C., Vernon-Carter, E.J.

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