Publicacions en col·laboració amb investigadors/es de Ohio State University (4)

2022

  1. Non-traditional ingredients and processes for the development of grain-based foods

    International Journal of Food Science and Technology

2021

  1. The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systems

    Meat Science, Vol. 172

2020

  1. Modification of physicochemical properties of breadfruit flour using different twin-screw extrusion conditions and its application in soy protein gels

    Foods, Vol. 9, Núm. 8

2019

  1. Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity

    Carbohydrate Polymers, Vol. 215, pp. 198-206