Beatriz Herranz

Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development

Joaquín Gómez‐Estaca, Ana M. Herrero, Beatriz Herranz et al. · Food Hydrocolloids · 2018 · 194 citations

Lipid Analysis, Engineering, Lipid Nutrition +10

Effect of high pressure on reduced sodium chloride surimi gels

Deysi Cando, Beatriz Herranz, A. Javier Borderías et al. · Food Hydrocolloids · 2015 · 157 citations

Materials Science, Biopolymer Gel, Polyelectrolyte Gel +2

Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum

José Manuel Bruna, Juan Antonio Ordóñez Pereda, Manuela Fernández et al. · Meat Science · 2001 · 152 citations

Microbial Inactivation, Intracellular Cell-free Extract, Food Fermentation +6

Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics

Ana M. Herrero, Romero de Avila, Beatriz Herranz et al. · Meat Science · 2007 · 148 citations

Food Analysis, Mechanical Engineering, Texture Profile Analysis +6

Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

Ana M. Herrero, Lorenzo de la Hoz, Beatriz Herranz et al. · Meat Science · 2008 · 111 citations

Engineering, Mechanical Properties, Mechanical Engineering +7