MANUEL
GOMEZ PALLARES
CATEDRATICOS DE UNIVERSIDAD
LAURA
ROMAN RIVAS
POSDOCTORAL RAMÓN Y CAJAL
Publicaciones en las que colabora con LAURA ROMAN RIVAS (34)
2021
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Mesoscale structuring of gluten-free bread with starch
Current Opinion in Food Science, Vol. 38, pp. 189-195
2020
2019
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Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb
Food Chemistry, Vol. 274, pp. 664-671
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Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels
Food and Bioprocess Technology
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Gluten-Free Breads: The Gap Between Research and Commercial Reality
Comprehensive Reviews in Food Science and Food Safety, Vol. 18, Núm. 3, pp. 690-702
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Nutritional and physical characterization of sugar-snap cookies: Effect of banana starch in native and molten states
Food and Function, Vol. 10, Núm. 2, pp. 616-624
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Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity
Starch/Staerke, Vol. 71, Núm. 3-4
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Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles
European Food Research and Technology, Vol. 245, Núm. 8, pp. 1755-1766
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The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties
Food Hydrocolloids, Vol. 89, pp. 122-130
2018
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Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology
Food Research International, Vol. 106, pp. 686-695
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Corrigendum to “Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust” [Food Chem. 239 (2018) 295–303](S0308814617311020)(10.1016/j.foodchem.2017.06.122)
Food Chemistry
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Extruded flour improves batter pick-up, coating crispness and aroma profile
Food Chemistry, Vol. 260, pp. 106-114
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Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust
Food Chemistry, Vol. 239, pp. 295-303
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Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source
Journal of Food Engineering, Vol. 219, pp. 93-100
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Role of different polymers on the development of gluten-free baked goods
Polymers for Food Applications (Springer International Publishing), pp. 693-724
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Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage
Journal of Food Engineering, Vol. 238, pp. 134-140
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Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization
Food Hydrocolloids, Vol. 82, pp. 510-518
2017
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Biophysical features of cereal endosperm that decrease starch digestibility
Carbohydrate Polymers, Vol. 165, pp. 180-188
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Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment
International Journal of Biological Macromolecules, Vol. 101, pp. 326-333