Publicaciones en las que colabora con MARTA SAHAGUN CARABAZA (16)

2020

  1. Effect of sprouting time on dough and cookies properties

    Journal of Food Measurement and Characterization, Vol. 14, Núm. 3, pp. 1595-1600

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

    LWT, Vol. 117

  3. Optimisation of protein-enriched gluten-free layer cakes using a mixture design

    International Journal of Food Science and Technology, Vol. 55, Núm. 5, pp. 2171-2178

2019

  1. Assessing the Importance of Protein Interactions and Hydration Level on Protein-Enriched Gluten-Free Breads: a Novel Approach

    Food and Bioprocess Technology, Vol. 12, Núm. 5, pp. 820-828

  2. Evolution of functional, thermal and pasting properties of sprouted whole durum wheat flour with sprouting time

    International Journal of Food Science and Technology, Vol. 54, Núm. 9, pp. 2718-2724

  3. Influence of flour particle size distribution on the quality of maize gluten-free cookies

    Foods, Vol. 8, Núm. 2

  4. Nutritional and physical characterization of sugar-snap cookies: Effect of banana starch in native and molten states

    Food and Function, Vol. 10, Núm. 2, pp. 616-624

  5. Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies

    Food and Bioprocess Technology, Vol. 12, Núm. 7, pp. 1083-1092

  6. Psyllium as a Fat Replacer in Layer Cakes: Batter Characteristics and Cake Quality

    Food and Bioprocess Technology, Vol. 12, Núm. 12, pp. 2085-2092

  7. The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize-based purees

    International Journal of Food Science and Technology, Vol. 54, Núm. 11, pp. 3066-3073

2018

  1. Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level

    Food and Bioprocess Technology, Vol. 11, Núm. 9, pp. 1686-1694

  2. Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

    International Journal of Food Science and Technology, Vol. 53, Núm. 6, pp. 1452-1458

  3. Influence of protein source on characteristics and quality of gluten-free cookies

    Journal of Food Science and Technology, Vol. 55, Núm. 10, pp. 4131-4138

  4. Influence of protein source on the characteristics of gluten-free layer cakes

    LWT, Vol. 94, pp. 50-56

2017

  1. Efecto de la adición de diferentes proteínas en las características de bizcochos tipo "layer" sin gluten

    La ciencia, ingeniería y tecnología de los alimentos bajo la perspectiva de los jóvenes investigadores: II Congreso Nacional de Jóvenes Investigadores en Ciencia, Ingeniería y Tecnología de los Alimentos. [Facultad de Veterinaria, U. de León. 19 y 20 de octubre de 2017]

  2. Efecto de la incorporación de proteínas de gluten y gluten hidrolizado en el comportamiento reológico y la calidad de galletas de trigo

    La ciencia, ingeniería y tecnología de los alimentos bajo la perspectiva de los jóvenes investigadores: II Congreso Nacional de Jóvenes Investigadores en Ciencia, Ingeniería y Tecnología de los Alimentos. [Facultad de Veterinaria, U. de León. 19 y 20 de octubre de 2017]