Publicacións en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (10)

2024

  1. Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

    Heliyon, Vol. 10, Núm. 7

2023

  1. Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies

    Starch/Staerke, Vol. 75, Núm. 1-2

2022

  1. Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels

    Food Bioscience, Vol. 47

  2. In vitro inhibition of starch digestive enzymes by ultrasound-assisted extracted polyphenols from Ascophyllum nodosum seaweeds

    Journal of Food Science, Vol. 87, Núm. 6, pp. 2405-2416

  3. Interactions between Ascophyllum nodosum Seaweeds Polyphenols and Native and Gelled Corn Starches

    Foods, Vol. 11, Núm. 8

  4. Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities

    Frontiers in Nutrition, Vol. 9

  5. Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels

    Food and Function, Vol. 13, Núm. 14, pp. 7582-7590

2021

  1. Aqueous extracts characteristics obtained by ultrasound-assisted extraction from Ascophyllum nodosum seaweeds: effect of operation conditions

    Journal of Applied Phycology, Vol. 33, Núm. 5, pp. 3297-3308

  2. Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model

    Carbohydrate Polymers, Vol. 273

  3. In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure

    Food Hydrocolloids, Vol. 120