Francisco
Chenlo Romero
Publicacions en què col·labora amb Francisco Chenlo Romero (42)
2018
-
Air drying modelling of Mastocarpus stellatus seaweed a source of hybrid carrageenan
Heat and Mass Transfer/Waerme- und Stoffuebertragung, Vol. 54, Núm. 1, pp. 177-184
-
Air-drying and rehydration characteristics of the brown seaweeds, Ascophylum nodosum and Undaria pinnatifida
Journal of Applied Phycology, Vol. 30, Núm. 2, pp. 1259-1270
-
Microwave hydrodiffusion and gravity (MHG) processing of Laminaria ochroleuca brown seaweed
Journal of Cleaner Production, Vol. 197, pp. 1108-1116
-
Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels
Food and Bioprocess Technology, Vol. 11, Núm. 1, pp. 132-140
-
Structural features and water sorption isotherms of carrageenans: A prediction model for hybrid carrageenans
Carbohydrate Polymers, Vol. 180, pp. 72-80
-
Viscoelastic and textural characteristics of gels obtained from potato starch roasted under several temperature-time conditions
International Journal of Polymer Science, Vol. 2018
2017
-
Coeliacs cannot live by gluten-free bread alone – every once in awhile they need antioxidants
International Journal of Food Science and Technology, Vol. 52, Núm. 1, pp. 81-90
-
Enhancement effect on apparent viscosity of aqueous tragacanth gum dispersions promoted by sugars
International Journal of Food Science and Technology, Vol. 52, Núm. 12, pp. 2677-2683
-
Rheological behaviour of aqueous methylcellulose systems: Effect of concentration, temperature and presence of tragacanth
LWT - Food Science and Technology, Vol. 84, pp. 764-770
-
Rheology of aqueous mixtures of tragacanth and guar gums: Effects of temperature and polymer ratio
Food Hydrocolloids, Vol. 69, pp. 293-300
-
The Effect of Hybrid Carrageenan on the Thermo-rheological Properties of Gluten-Free Flour Doughs Using a Modified Kneading Protocol
Food and Bioprocess Technology, Vol. 10, Núm. 3, pp. 603-613
-
Thermal reversibility of kappa/iota-hybrid carrageenan gels extracted from Mastocarpus stellatus at different ionic strengths
Journal of the Taiwan Institute of Chemical Engineers, Vol. 71, pp. 414-420
2016
-
Gelling characteristics and rheology of kappa/iota-hybrid carrageenans extracted from Mastocarpus stellatus dried at different temperatures
Journal of Applied Phycology, Vol. 28, Núm. 6, pp. 3635-3644
-
Rheology of κ/ι-hybrid carrageenan from Mastocarpus stellatus: Critical parameters for the gel formation
International Journal of Biological Macromolecules, Vol. 86, pp. 418-424
2015
-
Air drying of chopped chestnuts at several conditions: Effect on colour and chemical characteristics of chestnut flour
International Food Research Journal, Vol. 22, Núm. 1, pp. 407-413
2014
-
Fine particle size chestnut flour doughs rheology: Influence of additives
Journal of Food Engineering, Vol. 120, Núm. 1, pp. 94-99
-
Physicochemical and structural properties of starch isolated from fresh and dried chestnuts and chestnut flour
Food Technology and Biotechnology, Vol. 52, Núm. 1, pp. 135-139
2013
-
Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour
LWT - Food Science and Technology, Vol. 50, Núm. 1, pp. 160-166
-
Effect of water and guar gum content on thermal properties of chestnut flour and its starch
Food Hydrocolloids, Vol. 33, Núm. 2, pp. 192-198
-
Influence of the chestnuts drying temperature on the rheological properties of their doughs
Food and Bioproducts Processing, Vol. 91, Núm. 1, pp. 7-13