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RightsPreviewIssue DateTitleAuthor(s)Type
1openAccessLWT59 2014.pdf.jpg2014Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous proteinRonda, Felicidad; Villanueva, Marina; Collar, Concha artículo
2openAccessFood Function-2016.pdf.jpg3-Aug-2016In vitro digestibility of highly concentrated methylcellulose O/W emulsions: Rheological and structural changesEspert, María ; Salvador, Ana ; Sanz Taberner, Teresa artículo
3openAccessLWT2018-Collar.pdf.jpg29-May-2018Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughsVillanueva, Marina; Pérez-Quirce, Sandra; Collar, Concha ; Ronda, Felicidadartículo
4openAccessCELULOSAS DEF.pdf.jpg27-Jan-2017Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsionsEspert, María ; Borreani, J.; Hernando, I.; Quiles, A.; Salvador, Ana ; Sanz Taberner, Teresa artículo
5openAccessFood Hydrocolloids-Espert.pdf.jpg15-Feb-2018Effect of xanthan gum on palm oil in vitro digestion. Application in starch-based filling creamsEspert, Maria; Constantinescu, L.; Sanz Taberner, Teresa ; Salvador, Ana artículo
6openAccessBayarri-Food Hydrocolloids-2010.pdf.jpg1-Mar-2010Comparing λ-carrageenan and an inulin blend as fat replacers in carboxymethyl cellulose dairy desserts. Rheological and sensory aspectsBayarri, Sara ; Chuliá, I.; Costell, Elvira artículo
7openAccessTárrega-LWT-Effect of blends.pdf.jpgApr-2010Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custardsTárrega, Amparo ; Rocafull, Amparo; Costell, Elvira artículo
8openAccessIFSET 2019-Gonzalez.pdf.jpg21-Mar-2018Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor floursGonzález, Cristina M.; Garzón, Raquel ; Rosell, Cristina M.  artículo
9openAccessJournal of Food Process Engineering 2011-34-1838.pdf.jpgDec-2011Rheological Properties Of Rice-Soybean Protein Composite Flours Assessed By Mixolab® And UltrasoundRosell, Cristina M.  ; Marco, Cristina ; García Álvarez, J.; Salazar, J.artículo
10openAccessFood Hydrocolloids-2014-150.pdf.jpg2014Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffinsMatos, María Estela ; Sanz Taberner, Teresa ; Rosell, Cristina M.  artículo
11openAccessUltrasonics 2011 Molina.pdf.jpgFeb-2011Ultrasonic study of wheat flour propertiesGarcía Álvarez, Javier; Salazar, J.; Rosell, Cristina M.  artículo
12openAccessEuropean Food Research and Technology- 2006-223-333-340.pdf.jpgJul-2006Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology studyRosell, Cristina M.  ; Santos, Eva; Collar, Concha artículo
13openAccessFood Bioprocess Technol - Maize-Based Gluten-Free Bread.pdf.jpgOct-2010Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental QualityBrites, Carla; Trigo, Maria João; Santos, Carla; Collar, Concha ; Rosell, Cristina M.  artículo
14openAccessBread quality in maize IJFST-R2.pdf.jpg22-Feb-2017Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performanceGarzón, Raquel ; Rosell, Cristina M.  ; Malvar Pintos, Rosa Ana ; Revilla, Pedroartículo
15openAccessCereal Chem-2013-90-89-10.pdf.jpgMar-2013Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour DoughRosell, Cristina M.  ; Altamirano Fortoul, Rossana ; Don, Clyde; Dubat, Arnauldartículo
16openAccessJ Food Engineering- 2008-84-132-139.pdf.jpgJan-2008Effect of different protein isolates and transglutaminase on rice flour propertiesMarco, Cristina ; Rosell, Cristina M.  artículo
17openAccessJ Food Engineering-2008-88-94-103.pdf.jpgSep-2008Functional and rheological properties of protein enriched gluten free composite floursMarco, Cristina ; Rosell, Cristina M.  artículo
18openAccessFH-2019-Espert.pdf.jpg2-May-2019Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestionEspert, María ; Salvador, Ana ; Sanz Taberner, Teresa artículo
19embargoedAccessMartinez-Sanz_Carb Polym2019.pdf.jpg21-Feb-2020Advanced structural characterisation of agar-based hydrogels: Rheological and small angle scattering studiesMartínez-Sanz, Marta; Ström, Anna; López Sánchez, Patricia; Knutsen, Svein Halvor; Ballance, Simon; Zobel, Hanne Kristine; Sokolova, Anna; Gilbert, Elliot Paul; López-Rubio, Amparo artículo
20embargoedAccessALGAL_2020_253.pdf.jpg1-Jun-2020Composition and rheological properties of microalgae suspensions: Impact of ultrasound processingMartínez-Sanz, Marta; Garrido Fernández, Agustín; Mijlkovic, Ana; Krona, Annika; Martínez-Abad, Antonio ; Coll Marqués, José M.; López-Rubio, Amparo ; López-Sánchez, Patriciaartículo
21openAccessFH2020-Espert.pdf.jpg22-Aug-2019Reduced-fat spreads based on anhydrous milk fat and cellulose ethersEspert, María ; Wiking, L.; Salvador, Ana ; Sanz Taberner, Teresa artículo
22openAccessAguilar-Vazquez_polym testing_2020.pdf.jpg9-Nov-2019Electrospinnability study of pea (Pisum sativum) and common bean (Phaseolus vulgaris L.) using the conformational and rheological behavior of their protein isolatesAguilar-Vázquez, G.; Ortiz-Frade, L.; Figueroa-Cárdenas, J.D.; López-Rubio, Amparo ; Mendoza, S.artículo
23embargoedAccessIJFST2020-Salvador.pdf.jpg22-Jan-2020Influence of hydrocolloid type on structural breakdown of vegetable purees during in vitro digestionSavador, Ana; Sanz Taberner, Teresa artículo
24openAccessFSTI2020-Ould Saadi.pdf.jpg2-Mar-2020Effect of faba bean and chickpea mucilage incorporation in the structure and functionality of kefirOuld Saadi, Linda; Zaidi, Farid; Sanz Taberner, Teresa ; Haros, Monika  artículo
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