Laura T. Rodríguez Furlán

Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers

Laura T. Rodríguez Furlán, Antonio Pérez Padilla, Mercedes E. Campderrós · Meat Science · 2013 · 96 citations · Full text

Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix

Laura T. Rodríguez Furlán, Antonio Pérez Padilla, Mercedes E. Campderrós · Food Chemistry · 2014 · 59 citations · Full text

Nutrition, Biochemistry, Animal Nutrition +9

The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert

Laura T. Rodríguez Furlán, Mercedes E. Campderrós · International Journal of Gastronomy and Food Science · 2017 · 49 citations · Full text

Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent

Laura T. Rodríguez Furlán, Yanina Baracco, Javier Lecot et al. · Food Chemistry · 2016 · 43 citations · Full text

Food Chemistry, Sugar-free Compound Chocolates, Food Biophysics +5

Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate

Laura T. Rodríguez Furlán, Yanina Baracco, Javier Lecot et al. · Food Chemistry · 2017 · 42 citations · Full text

Food Chemistry, Health Sciences, Storage Temperature +5