MARIA FELICIDAD RONDA BALBAS-rekin lankidetzan egindako argitalpenak (12)

2024

  1. Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain

    Foods, Vol. 13, Núm. 4

2023

  1. 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

  2. Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties

    Foods, Vol. 12, Núm. 12

  3. 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

  4. Physical modification caused by acoustic cavitation improves rice flour bread-making performance

    LWT, Vol. 183

  5. 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

2022

  1. 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

  2. Techno‐Functional and Gelling Properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten‐Free Starch Source in Industrial Applications

    Foods, Vol. 11, Núm. 2

2021

  1. 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

  2. Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour

    Food Hydrocolloids, Vol. 120

2020

  1. Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions

    Food Hydrocolloids, Vol. 105

2018

  1. Impact of yeast and fungi (1 → 3)(1 → 6)-β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs

    Food Hydrocolloids, Vol. 79, pp. 382-390