Browsing by Author "Bravo Núñez, Ángela"

Now showing items 1-18 of 18

Assessing the Importance of Protein Interactions and Hydration Level on Protein-Enriched Gluten-Free Breads: a Novel Approach

Bravo Núñez, Ángela ; Sahagún Carabaza, Marta ; Gómez Pallarés, Manuel (2019)
Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion

Bravo Núñez, Ángela ; Salvia-Trujillo, Laura; Martín-Belloso, Olga; Halimi, Charlotte; Reboul, Emmanuelle (2024)
Emulsification properties of garlic aqueous extract: Effect of heat treatment and pH modification

Bravo Núñez, Ángela ; Golding, Matt; Gómez Pallarés, Manuel ; Matia Merino, Lara (2023)
Enriquecimiento de panes sin gluten con mezclas proteicas

Sader de Melo, Thais (2018)
Estudio de las interacciones entre proteinas vegetales y harinas de maíz

Bravo Núñez, Ángela (2016)
Estudio de las propiedades funcionales de distintas sustancias colorantes

Plaza Lafuente, Cristina (2019)
Evaluating the roles of food matrix, lipid micronutrients and bioactives in controlling postprandial hypertriglyceridaemia and inflammation

Bravo Núñez, Ángela ; Valéro, René; Reboul, Emmanuelle (2024)
Evaluation of starch–protein interactions as a function of pH

Bravo Núñez, Ángela ; Garzón Lloría, Raquel; Rosell, Cristina M.; Gómez Pallarés, Manuel (2019)
Improving the antinutritional profiles of common beans (Phaseolus vulgaris L.) moderately impacts carotenoid bioaccessibility but not mineral solubility

Alvarado Ramos, Katherine; Bravo Núñez, Ángela ; Halimi, Charlotte; Maillot, Matthieu; Icard-Vernière, Christèle; Forti, Chiara; Preite, Chiara; Ferrari, Luisa; Sala, Tea; Losa, Alessia; Cominelli, Eleonora; Sparvoli, Francesca; Camilli, Emanuela; Lisciani, Silvia; Marconi, Stefania; Georgé, Stephane; Mouquet-Rivier, Claire; Kunert, Karl; Emmanuelle, Reboul (2024)
Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics

Bravo Núñez, Ángela ; Sahagún Carabaza, Marta ; Martínez, Paula; Gómez Pallarés, Manuel (2018)
Influence of protein source on the characteristics of gluten-free layer cakes

Sahagún Carabaza, Marta ; Bravo Núñez, Ángela ; Báscones Ruiz, Guillermo; Gómez Pallarés, Manuel (2018)
Interacciones proteína-almidón y su aplicación en sistemas modelo

Bravo Núñez, Ángela (2019)
Overweight Leads to an Increase in Vitamin E Absorption and Status in Mice

Alvarado Ramos, Katherine; Bravo Núñez, Ángela ; Vairo, Donato; Sabran, Charlotte; Landrier, Jean‐François; Reboul, Emmanuelle (2024)
Physically and chemically modified starches as texturisers of low-fat milk gels

Bravo Núñez, Ángela ; Pando Fernández, Valentín ; Gómez Pallarés, Manuel (2019)
Physicochemical properties of native and extruded maize flours in the presence of animal proteins

Bravo Núñez, Ángela ; Gómez Pallarés, Manuel (2019)
Proyecto de innovación docente en el grado superior en procesos y calidad en la industria alimentaria. Pensamiento visible

Bravo Núñez, Ángela (2020)
Proyecto de planta industrial de crepes para celiacos, en Villamuriel de Cerrato (Palencia)

Bravo Núñez, Ángela (2015)
Revisión bibliográfica sobre el efecto de la homogeneización por altas presiones en harinas y sus componentes

Carús Prieto, Marina (2020)

Browsing by Author "Bravo Núñez, Ángela" Google Citations

Assessing the Importance of Protein Interactions and Hydration Level on Protein-Enriched Gluten-Free Breads: a Novel Approach ﻿

Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion ﻿

Emulsification properties of garlic aqueous extract: Effect of heat treatment and pH modification ﻿

Enriquecimiento de panes sin gluten con mezclas proteicas ﻿

Estudio de las interacciones entre proteinas vegetales y harinas de maíz ﻿

Estudio de las propiedades funcionales de distintas sustancias colorantes ﻿

Evaluating the roles of food matrix, lipid micronutrients and bioactives in controlling postprandial hypertriglyceridaemia and inflammation ﻿

Evaluation of starch–protein interactions as a function of pH ﻿

Improving the antinutritional profiles of common beans (Phaseolus vulgaris L.) moderately impacts carotenoid bioaccessibility but not mineral solubility ﻿

Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics ﻿

Influence of protein source on the characteristics of gluten-free layer cakes ﻿

Interacciones proteína-almidón y su aplicación en sistemas modelo ﻿

Overweight Leads to an Increase in Vitamin E Absorption and Status in Mice ﻿

Physically and chemically modified starches as texturisers of low-fat milk gels ﻿

Physicochemical properties of native and extruded maize flours in the presence of animal proteins ﻿

Proyecto de innovación docente en el grado superior en procesos y calidad en la industria alimentaria. Pensamiento visible ﻿

Proyecto de planta industrial de crepes para celiacos, en Villamuriel de Cerrato (Palencia) ﻿

Revisión bibliográfica sobre el efecto de la homogeneización por altas presiones en harinas y sus componentes ﻿

Assessing the Importance of Protein Interactions and Hydration Level on Protein-Enriched Gluten-Free Breads: a Novel Approach

Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion

Emulsification properties of garlic aqueous extract: Effect of heat treatment and pH modification

Enriquecimiento de panes sin gluten con mezclas proteicas

Estudio de las interacciones entre proteinas vegetales y harinas de maíz

Estudio de las propiedades funcionales de distintas sustancias colorantes

Evaluating the roles of food matrix, lipid micronutrients and bioactives in controlling postprandial hypertriglyceridaemia and inflammation

Evaluation of starch–protein interactions as a function of pH

Improving the antinutritional profiles of common beans (Phaseolus vulgaris L.) moderately impacts carotenoid bioaccessibility but not mineral solubility

Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics

Influence of protein source on the characteristics of gluten-free layer cakes

Interacciones proteína-almidón y su aplicación en sistemas modelo

Overweight Leads to an Increase in Vitamin E Absorption and Status in Mice

Physically and chemically modified starches as texturisers of low-fat milk gels

Physicochemical properties of native and extruded maize flours in the presence of animal proteins

Proyecto de innovación docente en el grado superior en procesos y calidad en la industria alimentaria. Pensamiento visible

Proyecto de planta industrial de crepes para celiacos, en Villamuriel de Cerrato (Palencia)

Revisión bibliográfica sobre el efecto de la homogeneización por altas presiones en harinas y sus componentes