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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)

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)

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)

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)

Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties

García Solaesa, Ángela

; Villanueva Barrero, Marina; Beltrán, Sagrario; Ronda Balbás, María Felicidad

(2019)

Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches

Acevedo, Belén A.; Villanueva Barrero, Marina; Chaves, María G.; Avanza, María V.; Ronda Balbás, María Felicidad

(2019)

Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours

Rico, Daniel; Ronda Balbás, María Felicidad

; Villanueva Barrero, Marina; Pérez Montero, Carolina; Martín Diana, Ana Belén (2019)

Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance

Villanueva Barrero, Marina; Harasym, Joanna; Muñoz Muñoz, José María

; Ronda Balbás, María Felicidad

(2019)

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

Villanueva Barrero, Marina; Ronda Balbás, María Felicidad

; Moschakis, Thomas; Lazaridou, Athina; Biliaderis, Costas G. (2018)

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

Pérez Quirce, Sandra; Caballero Calvo, Pedro Antonio

; Vela Corona, Antonio José

; Villanueva Barrero, Marina; Ronda Balbás, María Felicidad

(2018)

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