Publicaciones (19) Publicaciones de ANGELA BRAVO NUÑEZ

2024

  1. Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion

    Food Chemistry, Vol. 455

  2. Improving the antinutritional profiles of common beans (Phaseolus vulgaris L.) moderately impacts carotenoid bioaccessibility but not mineral solubility

    Scientific Reports, Vol. 14, Núm. 1

2023

  1. Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification

    Foods, Vol. 12, Núm. 20

  2. Enrichment of Cakes and Cookies with Pulse Flours. A Review

    Food Reviews International, Vol. 39, Núm. 5, pp. 2895-2913

2022

  1. Arabinoxylans as Functional Food Ingredients: A Review

    Foods, Vol. 11, Núm. 7

2021

  1. Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes

    LWT, Vol. 135

2020

  1. Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies

    LWT, Vol. 132

  2. Optimisation of protein-enriched gluten-free layer cakes using a mixture design

    International Journal of Food Science and Technology, Vol. 55, Núm. 5, pp. 2171-2178

  3. Understanding whole-wheat flour and its effect in breads: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 19, Núm. 6, pp. 3241-3265

2019

  1. Assessing the Importance of Protein Interactions and Hydration Level on Protein-Enriched Gluten-Free Breads: a Novel Approach

    Food and Bioprocess Technology, Vol. 12, Núm. 5, pp. 820-828

  2. Assessing the influence of vegetal protein source on the physicochemical properties of maize flour

    Journal of Food Measurement and Characterization, Vol. 13, Núm. 4, pp. 3340-3348

  3. Emulsification properties of garlic aqueous extract

    Food Hydrocolloids, Vol. 93, pp. 111-119

  4. Evaluation of starch-protein interactions as a function of pH

    Foods, Vol. 8, Núm. 5

  5. Physically and chemically modified starches as texturisers of low-fat milk gels

    International Dairy Journal, Vol. 92, pp. 21-27

  6. Physicochemical properties of native and extruded maize flours in the presence of animal proteins

    Journal of Food Engineering, Vol. 243, pp. 49-56

2018

  1. Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

    International Journal of Food Science and Technology, Vol. 53, Núm. 6, pp. 1452-1458

  2. Influence of protein source on the characteristics of gluten-free layer cakes

    LWT, Vol. 94, pp. 50-56

2017

  1. Efecto de la adición de diferentes proteínas en las características de bizcochos tipo "layer" sin gluten

    La ciencia, ingeniería y tecnología de los alimentos bajo la perspectiva de los jóvenes investigadores: II Congreso Nacional de Jóvenes Investigadores en Ciencia, Ingeniería y Tecnología de los Alimentos. [Facultad de Veterinaria, U. de León. 19 y 20 de octubre de 2017]

  2. Efecto de la incorporación de proteínas de gluten y gluten hidrolizado en el comportamiento reológico y la calidad de galletas de trigo

    La ciencia, ingeniería y tecnología de los alimentos bajo la perspectiva de los jóvenes investigadores: II Congreso Nacional de Jóvenes Investigadores en Ciencia, Ingeniería y Tecnología de los Alimentos. [Facultad de Veterinaria, U. de León. 19 y 20 de octubre de 2017]