Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels von Torres, María D., Chenlo, Francisco, Moreira, Ramón

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Rheology of Gluten-Free Doughs from Blends of Chestnut and Rice Flours von Moreira, Ramón, Chenlo, Francisco, Torres, María D.

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Technological Assessment of Chestnut Flour Doughs Regarding to Doughs from Other Commercial Flours and Formulations von Moreira, Ramón, Chenlo, Francisco, Torres, María D., Prieto, Diego M.

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The Effect of Hybrid Carrageenan on the Thermo-rheological Properties of Gluten-Free Flour Doughs Using a Modified Kneading Protocol von Moreira, Ramón, Chenlo, Francisco, Torres, María D., Romaní, Adrián

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Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions von Torres, María D., Moreira, R., Chenlo, Francisco

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Physicochemical and structural properties of starch isolated from fresh and dried chestnuts and chestnut flour von Torres, Maria Dolores, Moreira, Ramon, Chenlo, Francisco, Morel, Marie Helene, Barron, Cecile

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Desorption Isotherms and Net Isosteric Heat of Chestnut Flour and Starch von Chenlo, Francisco, Moreira, Ramón, Prieto, Diego M, Torres, María D

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Water Adsorption Isotherms of Chia (Salvia hispanica L.) Seeds von Moreira, Ramón, Chenlo, Francisco, Prieto, Diego M., Torres, María D.

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Effect of brown seaweed powder on physical and textural properties of wheat bread von Arufe, S., Della Valle, G., Chiron, H., Chenlo, F., Sineiro, J., Moreira, R.

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Aqueous extracts of Ascophyllum nodosum obtained by ultrasound-assisted extraction: effects of drying temperature of seaweed on the properties of extracts von Moreira, Ramón, Sineiro, Jorge, Chenlo, Francisco, Arufe, Santiago, Díaz-Varela, Diego

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Structural features and water sorption isotherms of carrageenans: A prediction model for hybrid carrageenans von Torres, María D., Chenlo, Francisco, Moreira, Ramón

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Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants von Torres, María D., Arufe, Santiago, Chenlo, Francisco, Moreira, Ramon

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Drying temperature effect on powder physical properties and aqueous extract characteristics of Fucus vesiculosus von Moreira, Ramón, Chenlo, Francisco, Sineiro, Jorge, Arufe, Santiago, Sexto, Santiago

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Water sorption isotherms and air drying kinetics modelling of the brown seaweed Bifurcaria bifurcata von Moreira, Ramón, Chenlo, Francisco, Sineiro, Jorge, Sánchez, Marivel, Arufe, Santiago

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Rheological behaviour of aqueous methylcellulose systems: Effect of concentration, temperature and presence of tragacanth von Moreira, Ramón, Chenlo, Francisco, Silva, Claudia, Torres, María D.

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Water adsorption isotherms of carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums von Torres, María D., Moreira, Ramón, Chenlo, Francisco, Vázquez, María J.

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Rheological properties of commercial chestnut flour doughs with different gums von Moreira, Ramon, Chenlo, Francisco, Torres, Maria Dolores

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Effect of brown seaweed addition and starch gelatinization on gluten-free chestnut flour doughs and cookies von Arufe, Santiago, Chenlo, Francisco, Sineiro, Jorge, Moreira, Ramón

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Thermal reversibility of kappa/iota-hybrid carrageenan gels extracted from Mastocarpus stellatus at different ionic strengths von Torres, María D., Chenlo, Francisco, Moreira, Ramón

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Water Sorption Isotherms and Air Drying Kinetics of Fucus vesiculosus Brown Seaweed von Moreira, Ramón, Chenlo, Francisco, Sineiro, Jorge, Arufe, Santiago, Sexto, Santiago

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