Items where Author is "Rodriguez-Garcia, Julia"

Dataset

Kampa, Jansuda and Rodriguez-Garcia, Julia (2023): Data used in the article �Effect of fat replacement with HPMC and lecithin stabilised nanoemulsion on the physical characteristics and sensory attributes of short dough biscuits�. University of Reading. Dataset. https://doi.org/10.17864/1947.000442

Kampa, Jansuda, Khalil Ghawi, Sameer and Rodriguez-Garcia, Julia (2022): Data used in the article 'Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type'. University of Reading. Dataset. https://researchdata.reading.ac.uk/id/eprint/368

Kampa, Jansuda, Frazier, Richard and Rodriguez-Garcia, Julia (2022): Data used in the article 'Physical and chemical characterisation of conventional and nano/emulsions: influence of vegetable oils from different origin'. University of Reading. Dataset. https://doi.org/10.17864/1947.000361

Zhang, Guoqiang and Rodriguez-Garcia, Julia (2022): Data used in the article �Effect of defatted melon seed residue (DMSR) on dough development and bread quality�. University of Reading. Dataset. https://doi.org/10.17864/1947.000439

Kampa, Jansuda and Rodriguez-Garcia, Julia (2022): Data used in the article ‘Development of saturated fat replacers: conventional and nano-emulsions stabilised by lecithin and hydroxylpropyl methylcellulose’. University of Reading. Dataset. https://doi.org/10.17864/1947.000410

Nguyen, Thao Hoang Thu, Ding, Rui, Chatzifragkou, Afroditi, Methven, Lisa and Rodriguez-Garcia, Julia (2022): Data used in the article ‘Soluble fibres as sucrose replacers: effects on physical and sensory properties of sugar-reduced short-dough biscuits’. University of Reading. Dataset. https://doi.org/10.17864/1947.000384

Tsatsaragkou, Kleopatra, Methven, Lisa, Chatzifragkou, Afroditi and Rodriguez-Garcia, Julia (2021): Data used in the article 'The functionality of inulin as a sugar replacer in cakes and biscuits; highlighting the influence of differences in degree of polymerisation on the properties of cake batter and product'. University of Reading. Dataset. https://doi.org/10.17864/1947.292

Tsatsaragkou, Kleopatra, Methven, Lisa, Chatzifragkou, Afroditi and Rodriguez-Garcia, Julia (2021): Data used in the article ‘The functionality of inulin as a sugar replacer in cakes and biscuits; highlighting the influence of differences in degree of polymerisation on the properties of cake batter and product’. University of Reading. Dataset. https://doi.org/10.17864/1947.288