MANUEL
GOMEZ PALLARES
CATEDRATICOS DE UNIVERSIDAD
![Foto de MANUEL](/img/nophoto.png)
![Foto de University of Guelph](/img/noimage_org.png)
University of Guelph
Guelph, CanadáPublicaciones en colaboración con investigadores/as de University of Guelph (9)
2021
-
Mesoscale structuring of gluten-free bread with starch
Current Opinion in Food Science, Vol. 38, pp. 189-195
2020
2019
-
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
-
Current trends in the realm of baking: When indulgent consumers demand healthy sustainable foods
Foods
-
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
2018
-
Extruded flour improves batter pick-up, coating crispness and aroma profile
Food Chemistry, Vol. 260, pp. 106-114
-
Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage
Journal of Food Engineering, Vol. 238, pp. 134-140
-
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