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Manuel Viuda-Martos

July 21, 2021

Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters

Abstract A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in…

June 24, 2021

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Abstract Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles.…

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