ANTONIO JOSE
VELA CORONA
Investigador en el període 2018-2022
Publicacions (13) Publicacions de ANTONIO JOSE VELA CORONA
2024
2023
-
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
-
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
-
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
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
-
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
-
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
-
Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour
Food Hydrocolloids, Vol. 120
2020
2018
-
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