Publicaciones en las que colabora con Cristina M. Rosell (26)

2020

  1. Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration

    LWT, Vol. 117

2019

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

    Foods, Vol. 8, Núm. 5

  2. Physicochemical Properties of Gels Obtained from Corn Porous Starches with Different Levels of Porosity

    Starch/Staerke, Vol. 71, Núm. 3-4

2017

  1. Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

    International Journal of Biological Macromolecules, Vol. 101, pp. 326-333

2016

  1. Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality

    Food Chemistry, Vol. 199, pp. 287-295

2015

  1. Effect of Microwave Treatment on Physicochemical Properties of Maize Flour

    Food and Bioprocess Technology, Vol. 8, Núm. 6, pp. 1330-1335

2014

  1. Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour

    Food and Bioprocess Technology, Vol. 7, Núm. 9, pp. 2657-2665

  2. Effect of water content and flour particle size on gluten-free bread quality and digestibility

    Food Chemistry, Vol. 151, pp. 526-531

  3. Modification of wheat flour functionality and digestibility through different extrusion conditions

    Journal of Food Engineering, Vol. 143, pp. 74-79

  4. Rice

    BAKERY PRODUCTS SCIENCE AND TECHNOLOGY, 2ND EDITION (BLACKWELL SCIENCE PUBL), pp. 89-106

  5. Rice

    Bakery Products Science and Technology: Second Edition (Wiley Blackwell), pp. 89-106

2013

  1. Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

    Carbohydrate Polymers, Vol. 98, Núm. 1, pp. 421-427

2012

  1. Effect of different fibers on batter and gluten-free layer cake properties

    LWT - Food Science and Technology, Vol. 48, Núm. 2, pp. 209-214

  2. Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

    Food and Bioprocess Technology, Vol. 5, Núm. 8, pp. 3142-3150

2011

  1. Fibras naturales o añadidas en el pan

    Molinería y panadería: Revista profesional de panadería y pastelería, Núm. 1207, pp. 10-18

  2. Hidrocoloides en el pan: mejoran la textura y retrasan el envejecimiento

    Molinería y panadería: Revista profesional de panadería y pastelería, Núm. 1205, pp. 16-24

2008

  1. Studies on cake quality made of wheat-chickpea flour blends

    LWT - Food Science and Technology, Vol. 41, Núm. 9, pp. 1701-1709

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. Frozen dough and partially baked bread: An update

    Food Reviews International, Vol. 23, Núm. 3, pp. 303-319

  3. Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

    Food Hydrocolloids, Vol. 21, Núm. 2, pp. 167-173