Sensory analysis, nutritional assessment and development of novel foods

SANADNF

Foto de Sensory analysis, nutritional assessment and development of novel foods

Foto de Francisco Javier

Francisco Javier
Vilaplana Domingo

Publications by the researcher in collaboration with Francisco Javier Vilaplana Domingo (7)

2023

Modulating temperature and pH during subcritical water extraction tunes the molecular properties of apple pomace pectin as food gels and emulsifiers
Food Hydrocolloids, Vol. 145
Shear and extensional rheological properties of whole grain rye and oat aqueous suspensions
Food Hydrocolloids, Vol. 137

2022

Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile
Journal of Food Engineering, Vol. 312
Hydrogels with protective effects against cellular oxidative stress via enzymatic crosslinking of feruloylated arabinoxylan from corn fibre
Green Chemistry, Vol. 24, Núm. 23, pp. 9114-9127
Revealing the mechanisms of hydrogel formation by laccase crosslinking and regeneration of feruloylated arabinoxylan from wheat bran
Food Hydrocolloids, Vol. 128

2021

Macroalgae suspensions prepared by physical treatments: Effect of polysaccharide composition and microstructure on the rheological properties
Food Hydrocolloids, Vol. 120
Mixed legume systems of pea protein and unrefined lentil fraction: Textural properties and microstructure
LWT, Vol. 144