INSTITUTE OF BIOECONOMY
Institute
ANTONIO JOSE
VELA CORONA
Researcher in the period 2018-2022
Publications by the researcher in collaboration with ANTONIO JOSE VELA CORONA (12)
2024
2023
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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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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
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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
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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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
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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
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Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour
Food Hydrocolloids, Vol. 120
2020
2018
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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