MARINA
VILLANUEVA BARRERO
PROFESORA/PROFESOR PERMANENTE LABORAL
MARIA FELICIDAD
RONDA BALBAS
CATEDRATICOS DE UNIVERSIDAD
Publicaciones en las que colabora con MARIA FELICIDAD RONDA BALBAS (41)
2024
-
Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread
Food Hydrocolloids, Vol. 149
-
Impact of lipids on the functional, rheological, pasting and thermal properties of ultrasound-processed canary seed flours
Food Hydrocolloids, Vol. 150
-
Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread
Food Hydrocolloids, Vol. 155
-
Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread
Food Hydrocolloids, Vol. 150
2023
-
Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour
Food Hydrocolloids, Vol. 137
-
Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients
Foods, Vol. 12, Núm. 6
-
Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours
Foods, Vol. 12, Núm. 3
-
Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour
Molecules, Vol. 28, Núm. 5
-
Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours
Foods, Vol. 12, Núm. 7
-
Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties
International Journal of Biological Macromolecules, Vol. 253
-
Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties
Current Research in Food Science, Vol. 6
-
Physical modification caused by acoustic cavitation improves rice flour bread-making performance
LWT, Vol. 183
-
Ultrasound treatments of tef [Eragrostis tef (Zucc.) Trotter] flour rupture starch α-(1,4) bonds and fragment amylose with modification of gelatinization properties
LWT, Vol. 174
-
Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread
Foods, Vol. 12, Núm. 14
2022
-
Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments
International Journal of Biological Macromolecules, Vol. 222, pp. 1768-1777
-
Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads
Foods, Vol. 11, Núm. 7
-
Modification of structural and physicochemical properties of cowpea (Vigna unguiculata) starch by hydrothermal and ultrasound treatments
Food Hydrocolloids, Vol. 124
-
Rheological properties of gluten-free bread doughs and their modification: improve bread quality
Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition (Elsevier), pp. 479-519
2021
-
Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour
LWT, Vol. 141
-
Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features
Food Hydrocolloids, Vol. 113