Tatiana Pintado

Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

F. Jiménez‐Colmenero, Ana M. Herrero, Tatiana Pintado et al. · Food Research International · 2010 · 180 citations

Food Chemistry, Pork Backfat Replacement, Emulsion +7

Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed

F. Jiménez‐Colmenero, Susana Cofrades, Inés López‐López et al. · Meat Science · 2009 · 173 citations

Food Analysis, Food Engineering, Sensory Characteristics +3

Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation

Tatiana Pintado, Ana M. Herrero, F. Jiménez‐Colmenero et al. · Meat Science · 2017 · 164 citations

Nutrition, Fresh Sausage Formulation, Alternative Protein Source +6

Strategies for incorporation of chia ( Salvia hispanica L.) in frankfurters as a health-promoting ingredient

Tatiana Pintado, Ana M. Herrero, F. Jiménez‐Colmenero et al. · Meat Science · 2015 · 131 citations

Food Chemistry, Nutrition, Food Function +6

Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization

Tatiana Pintado, Claudia Ruíz‐Capillas, F. Jiménez‐Colmenero et al. · Food Chemistry · 2015 · 116 citations

Food Chemistry, Oil-in-water Emulsion Gels, Food Colloid +5