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Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour: From dry to wet treatments

García Solaesa, Ángela ; Villanueva Barrero, Marina ; Vela Corona, Antonio José ; Ronda Balbás, María Felicidad (2022)
Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures: Impact on its techno-functional and rheological properties

Vela Corona, Antonio José ; Villanueva Barrero, Marina ; Ozturk, Oguz K.; Hamaker, Bruce R.; Ronda Balbás, María Felicidad (2023)
Lipase inactivation kinetics of tef flour with microwave radiation and impact on the rheological properties of the gels made from treated flour

Zeleke, Workineh Abebe ; Neves, Grazielle Nathia ; Calix Rivera, Caleb Samir; Villanueva Barrero, Marina ; Ronda Balbás, María Felicidad (2023)
Impact of starch concentration on the pasting and rheological properties of gluten-free gels. Effects of amylose content and thermal and hydration properties

Mauro, Raúl Ricardo ; Vela Corona, Antonio José ; Ronda Balbás, María Felicidad (2023)
Microwave modification of quinoa grains at constant and varying water content modulates changes in structural and physico-chemical properties of the resulting flours

Vicente Fernández, Ainhoa ; Villanueva Barrero, Marina ; Caballero Calvo, Pedro Antonio ; Muñoz Muñoz, José María ; Ronda Balbás, María Felicidad (2023)