Publications by the researcher in collaboration with Francisco Chenlo Romero (42)

2018

  1. 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

  2. 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

  3. Microwave hydrodiffusion and gravity (MHG) processing of Laminaria ochroleuca brown seaweed

    Journal of Cleaner Production, Vol. 197, pp. 1108-1116

  4. 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

  5. Structural features and water sorption isotherms of carrageenans: A prediction model for hybrid carrageenans

    Carbohydrate Polymers, Vol. 180, pp. 72-80

  6. Viscoelastic and textural characteristics of gels obtained from potato starch roasted under several temperature-time conditions

    International Journal of Polymer Science, Vol. 2018

2017

  1. 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

  2. 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

  3. Rheological behaviour of aqueous methylcellulose systems: Effect of concentration, temperature and presence of tragacanth

    LWT - Food Science and Technology, Vol. 84, pp. 764-770

  4. Rheology of aqueous mixtures of tragacanth and guar gums: Effects of temperature and polymer ratio

    Food Hydrocolloids, Vol. 69, pp. 293-300

  5. 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

  6. 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

  1. 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

  2. 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

  1. 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

  1. Fine particle size chestnut flour doughs rheology: Influence of additives

    Journal of Food Engineering, Vol. 120, Núm. 1, pp. 94-99

  2. 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

  1. 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

  2. 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

  3. Influence of the chestnuts drying temperature on the rheological properties of their doughs

    Food and Bioproducts Processing, Vol. 91, Núm. 1, pp. 7-13