MARINA
VILLANUEVA BARRERO
PROFESORA/PROFESOR PERMANENTE LABORAL
Publikationen (43) Publikationen von MARINA VILLANUEVA BARRERO
2025
2024
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Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread
Food Hydrocolloids, Vol. 149
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Impact of lipids on the functional, rheological, pasting and thermal properties of ultrasound-processed canary seed flours
Food Hydrocolloids, Vol. 150
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Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread
Food Hydrocolloids, Vol. 155
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Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread
Food Hydrocolloids, Vol. 150
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Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains
Foods, Vol. 13, Núm. 15
2023
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Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour
Food Hydrocolloids, Vol. 137
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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
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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
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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
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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
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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
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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
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Physical modification caused by acoustic cavitation improves rice flour bread-making performance
LWT, Vol. 183
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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
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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
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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
International Journal of Biological Macromolecules, Vol. 222, pp. 1768-1777
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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
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Modification of structural and physicochemical properties of cowpea (Vigna unguiculata) starch by hydrothermal and ultrasound treatments
Food Hydrocolloids, Vol. 124
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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