Publicaciones en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (26)

2020

  1. Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration

    LWT, Vol. 117

2019

  1. Evaluation of starch-protein interactions as a function of pH

    Foods, Vol. 8, Núm. 5

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

    Starch/Staerke, Vol. 71, Núm. 3-4

2017

  1. 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

2016

  1. Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality

    Food Chemistry, Vol. 199, pp. 287-295

2015

  1. Effect of Microwave Treatment on Physicochemical Properties of Maize Flour

    Food and Bioprocess Technology, Vol. 8, Núm. 6, pp. 1330-1335

  2. Influence of wheat flour subjected to different extrusion conditions on the rheological behaviour and thermal properties of batter systems for coating

    LWT - Food Science and Technology, Vol. 64, Núm. 2, pp. 1309-1314

2014

  1. Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour

    Food and Bioprocess Technology, Vol. 7, Núm. 9, pp. 2657-2665

  2. Effect of water content and flour particle size on gluten-free bread quality and digestibility

    Food Chemistry, Vol. 151, pp. 526-531

  3. Modification of wheat flour functionality and digestibility through different extrusion conditions

    Journal of Food Engineering, Vol. 143, pp. 74-79

  4. Rice

    Bakery Products Science and Technology: Second Edition (Wiley Blackwell), pp. 89-106

2013

  1. Effect of Nutriose on Rheological, Textural and Sensorial Characteristics of Spanish Muffins

    Food and Bioprocess Technology, Vol. 6, Núm. 8, pp. 1990-1999

  2. Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

    Carbohydrate Polymers, Vol. 98, Núm. 1, pp. 421-427

2012

  1. Effect of different fibers on batter and gluten-free layer cake properties

    LWT - Food Science and Technology, Vol. 48, Núm. 2, pp. 209-214

  2. Effect of using Erythritol as a Sucrose Replacer in Making Spanish Muffins Incorporating Xanthan Gum

    Food and Bioprocess Technology, Vol. 5, Núm. 8, pp. 3203-3216

  3. Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

    Food and Bioprocess Technology, Vol. 5, Núm. 8, pp. 3142-3150

  4. Replacing sucrose in Spanish muffins with erythritol and xanthan gum

    Gums and Stabilisers for the Food Industry 16

2008

  1. Studies on cake quality made of wheat-chickpea flour blends

    LWT - Food Science and Technology, Vol. 41, Núm. 9, pp. 1701-1709

2007

  1. Bread quality and dough rheology of enzyme-supplemented wheat flour

    European Food Research and Technology, Vol. 224, Núm. 5, pp. 525-534

  2. Frozen dough and partially baked bread: An update

    Food Reviews International, Vol. 23, Núm. 3, pp. 303-319