MARINA
VILLANUEVA BARRERO
PROFESORA/PROFESOR PERMANENTE LABORAL
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Instituto de Agroquímica y Tecnología de los Alimentos
Valencia, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (6)
2021
2020
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Structuring Diluted Wheat Matrices: Impact of Heat-Moisture Treatment on Protein Aggregation and Viscoelasticity of Hydrated Composite Flours
Food and Bioprocess Technology, Vol. 13, Núm. 3, pp. 475-487
2018
2015
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Acidification of protein-enriched rice starch doughs: effects on breadmaking
European Food Research and Technology, Vol. 240, Núm. 4, pp. 783-794
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Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume
European Food Research and Technology, Vol. 241, Núm. 4, pp. 469-478
2014
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Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein
LWT - Food Science and Technology, Vol. 59, Núm. 1, pp. 12-20