Santiago Bascuas

Recent trends in oil structuring using hydrocolloids

Santiago Bascuas, Pere Morell, Isabel Hernando et al. · Food Hydrocolloids · 2021 · 126 citations · Full text

Petroleum Reservoir, Engineering, Recent Trends +5

Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative

Santiago Bascuas, M. Espert, Empar Llorca et al. · LWT · 2020 · 88 citations · Full text

Chocolate Spreads, Food Colloid, Fat Alternative +4

Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids

Santiago Bascuas, Isabel Hernando, Gemma Moraga et al. · International Journal of Food Science & Technology · 2019 · 67 citations · Full text

Food Chemistry, Olive Oil Oleogels, Food Colloid +11

Use of Oleogels to Replace Margarine in Steamed and Baked Buns

Santiago Bascuas, Pere Morell, Amparo Quiles et al. · Foods · 2021 · 22 citations · Full text

Nutrition, Bakery Products, Baked Buns +8

Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability

Santiago Bascuas, Ana Salvador, Isabel Hernando et al. · Frontiers in Sustainable Food Systems · 2020 · 20 citations · Full text

Food Chemistry, Nutrition, Chemical Engineering +14