Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties
Vela, Antonio J., Villanueva, Marina, Ozturk, Oguz K., Hamaker, Bruce, Ronda, Felicidad
Published in Current research in food science (01.01.2023)
Published in Current research in food science (01.01.2023)
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Journal Article
Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments
Solaesa, Ángela García, Villanueva, Marina, Vela, Antonio J., Ronda, Felicidad
Published in International journal of biological macromolecules (01.12.2022)
Published in International journal of biological macromolecules (01.12.2022)
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Journal Article
Physical modification caused by acoustic cavitation improves rice flour bread-making performance
Vela, Antonio J., Villanueva, Marina, Ronda, Felicidad
Published in Food science & technology (15.06.2023)
Published in Food science & technology (15.06.2023)
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Journal Article
Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features
Vela, Antonio J., Villanueva, Marina, Solaesa, Ángela García, Ronda, Felicidad
Published in Food hydrocolloids (01.04.2021)
Published in Food hydrocolloids (01.04.2021)
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Journal Article
Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions
Solaesa, Ángela García, Villanueva, Marina, Vela, Antonio J., Ronda, Felicidad
Published in Food hydrocolloids (01.08.2020)
Published in Food hydrocolloids (01.08.2020)
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Journal Article
Ultrasound treatments of tef [Eragrostis tef (Zucc.) Trotter] flour rupture starch α-(1,4) bonds and fragment amylose with modification of gelatinization properties
Vela, Antonio J., Villanueva, Marina, Li, Cheng, Hamaker, Bruce, Ronda, Felicidad
Published in Food science & technology (15.01.2023)
Published in Food science & technology (15.01.2023)
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Journal Article
Impact of yeast and fungi (1 → 3)(1 → 6)-β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs
Perez-Quirce, Sandra, Caballero, Pedro A., Vela, Antonio J., Villanueva, Marina, Ronda, Felicidad
Published in Food hydrocolloids (01.06.2018)
Published in Food hydrocolloids (01.06.2018)
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Journal Article