Publikationen, an denen er mitarbeitet Laura Roman Rivas (34)

2021

  1. Mesoscale structuring of gluten-free bread with starch

    Current Opinion in Food Science, Vol. 38, pp. 189-195

2020

  1. Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads

    Food Hydrocolloids, Vol. 100

  2. The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling

    LWT, Vol. 132

2019

  1. Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb

    Food Chemistry, Vol. 274, pp. 664-671

  2. Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels

    Food and Bioprocess Technology

  3. Gluten-Free Breads: The Gap Between Research and Commercial Reality

    Comprehensive Reviews in Food Science and Food Safety, Vol. 18, Núm. 3, pp. 690-702

  4. Nutritional and physical characterization of sugar-snap cookies: Effect of banana starch in native and molten states

    Food and Function, Vol. 10, Núm. 2, pp. 616-624

  5. Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity

    Starch/Staerke, Vol. 71, Núm. 3-4

  6. Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles

    European Food Research and Technology, Vol. 245, Núm. 8, pp. 1755-1766

  7. The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties

    Food Hydrocolloids, Vol. 89, pp. 122-130

2018

  1. Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology

    Food Research International, Vol. 106, pp. 686-695

  2. Corrigendum to “Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust” [Food Chem. 239 (2018) 295–303](S0308814617311020)(10.1016/j.foodchem.2017.06.122)

    Food Chemistry

  3. Extruded flour improves batter pick-up, coating crispness and aroma profile

    Food Chemistry, Vol. 260, pp. 106-114

  4. Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust

    Food Chemistry, Vol. 239, pp. 295-303

  5. Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

    Journal of Food Engineering, Vol. 219, pp. 93-100

  6. Role of different polymers on the development of gluten-free baked goods

    Polymers for Food Applications (Springer International Publishing), pp. 693-724

  7. Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage

    Journal of Food Engineering, Vol. 238, pp. 134-140

  8. Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization

    Food Hydrocolloids, Vol. 82, pp. 510-518

2017

  1. Biophysical features of cereal endosperm that decrease starch digestibility

    Carbohydrate Polymers, Vol. 165, pp. 180-188

  2. Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

    International Journal of Biological Macromolecules, Vol. 101, pp. 326-333