• Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour 

  García Solaesa, Ángela; Villanueva Barrero, Marina; Muñoz Muñoz, José María (2021)
• Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features 

  Vela Corona, Antonio José; Villanueva Barrero, Marina; García Solaesa, Ángela; Ronda Balbás, María Felicidad (2021)
• Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions 

  García Solaesa, Ángela; Villanueva Barrero, Marina; Vela Corona, Antonio José; Ronda Balbás, María Felicidad (2020)
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  Structuring diluted wheat matrices: impact of heat moisture treatment on protein aggregation and viscoelasticity of hydrated composite flours 

  Collar Esteve, Concepción; Villanueva Barrero, Marina; Ronda Balbás, María Felicidad (2020)
• 

  Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality 

  Villanueva Barrero, Marina; Abebe Zeleke, Workineh; Collar Esteve, Concepción; Ronda Balbás, María Felicidad (2021)

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