Angela
Bravo Nuñez
Publications (19) Publications de Angela Bravo Nuñez
2024
-
Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion
Food Chemistry, Vol. 455
-
Improving the antinutritional profiles of common beans (Phaseolus vulgaris L.) moderately impacts carotenoid bioaccessibility but not mineral solubility
Scientific Reports, Vol. 14, Núm. 1
2023
-
Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification
Foods, Vol. 12, Núm. 20
-
Enrichment of Cakes and Cookies with Pulse Flours. A Review
Food Reviews International, Vol. 39, Núm. 5, pp. 2895-2913
2022
-
Arabinoxylans as Functional Food Ingredients: A Review
Foods, Vol. 11, Núm. 7
2021
2020
-
Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
LWT, Vol. 132
-
Optimisation of protein-enriched gluten-free layer cakes using a mixture design
International Journal of Food Science and Technology, Vol. 55, Núm. 5, pp. 2171-2178
-
Understanding whole-wheat flour and its effect in breads: A review
Comprehensive Reviews in Food Science and Food Safety, Vol. 19, Núm. 6, pp. 3241-3265
2019
-
Assessing the Importance of Protein Interactions and Hydration Level on Protein-Enriched Gluten-Free Breads: a Novel Approach
Food and Bioprocess Technology, Vol. 12, Núm. 5, pp. 820-828
-
Assessing the influence of vegetal protein source on the physicochemical properties of maize flour
Journal of Food Measurement and Characterization, Vol. 13, Núm. 4, pp. 3340-3348
-
Emulsification properties of garlic aqueous extract
Food Hydrocolloids, Vol. 93, pp. 111-119
-
Evaluation of starch-protein interactions as a function of pH
Foods, Vol. 8, Núm. 5
-
Physically and chemically modified starches as texturisers of low-fat milk gels
International Dairy Journal, Vol. 92, pp. 21-27
-
Physicochemical properties of native and extruded maize flours in the presence of animal proteins
Journal of Food Engineering, Vol. 243, pp. 49-56
2018
-
Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics
International Journal of Food Science and Technology, Vol. 53, Núm. 6, pp. 1452-1458
-
Influence of protein source on the characteristics of gluten-free layer cakes
LWT, Vol. 94, pp. 50-56
2017
-
Efecto de la adición de diferentes proteínas en las características de bizcochos tipo "layer" sin gluten
La ciencia, ingeniería y tecnología de los alimentos bajo la perspectiva de los jóvenes investigadores: II Congreso Nacional de Jóvenes Investigadores en Ciencia, Ingeniería y Tecnología de los Alimentos. [Facultad de Veterinaria, U. de León. 19 y 20 de octubre de 2017]
-
Efecto de la incorporación de proteínas de gluten y gluten hidrolizado en el comportamiento reológico y la calidad de galletas de trigo
La ciencia, ingeniería y tecnología de los alimentos bajo la perspectiva de los jóvenes investigadores: II Congreso Nacional de Jóvenes Investigadores en Ciencia, Ingeniería y Tecnología de los Alimentos. [Facultad de Veterinaria, U. de León. 19 y 20 de octubre de 2017]