Publicaciones en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (16)

2021

  1. Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality

    LWT, Vol. 135

2020

  1. Structuring Diluted Wheat Matrices: Impact of Heat-Moisture Treatment on Protein Aggregation and Viscoelasticity of Hydrated Composite Flours

    Food and Bioprocess Technology, Vol. 13, Núm. 3, pp. 475-487

2018

  1. Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs

    LWT, Vol. 96, pp. 446-454

2015

  1. Acidification of protein-enriched rice starch doughs: effects on breadmaking

    European Food Research and Technology, Vol. 240, Núm. 4, pp. 783-794

  2. Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume

    European Food Research and Technology, Vol. 241, Núm. 4, pp. 469-478

  3. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours

    Carbohydrate Polymers, Vol. 115, pp. 260-268

  4. Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach

    Journal of Cereal Science, Vol. 64, pp. 139-146

2014

  1. Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein

    LWT - Food Science and Technology, Vol. 59, Núm. 1, pp. 12-20

  2. Significance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breads

    International Journal of Food Science and Technology, Vol. 49, Núm. 5, pp. 1375-1382

2013

  1. Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach

    Food Hydrocolloids, Vol. 32, Núm. 2, pp. 252-262

2007

  1. Bread quality and dough rheology of enzyme-supplemented wheat flour

    European Food Research and Technology, Vol. 224, Núm. 5, pp. 525-534

  2. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

    Journal of Food Engineering, Vol. 81, Núm. 1, pp. 42-53

2006

  1. Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

    Food Chemistry, Vol. 99, Núm. 2, pp. 408-415

2005

  1. Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour

    Journal of Cereal Science, Vol. 42, Núm. 1, pp. 93-100

  2. Microbial transglutaminase as a tool to restore the functionality of gluten from insect-damaged wheat

    Cereal Chemistry, Vol. 82, Núm. 4, pp. 425-430

2004

  1. Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality

    European Food Research and Technology, Vol. 219, Núm. 2, pp. 145-150