Marina Villanueva

Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches

Marina Villanueva, Beatriz de Lamo, Joanna Harasym et al. · Carbohydrate Polymers · 2018 · 110 citations · Full text

Food Chemistry, Health Sciences, Food Processing +4

Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features

Antonio J. Vela, Marina Villanueva, Ángela García Solaesa et al. · Food Hydrocolloids · 2020 · 108 citations · Full text

Materials Science, High-intensity Ultrasound Waves, Engineering +10

Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance

Marina Villanueva, Joanna Harasym, J. M. Muñoz et al. · Food Hydrocolloids · 2018 · 86 citations · Full text

Mechanical Engineering, Viscoelastic Behavior, Food Engineering +3

Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein

Felicidad Ronda, Marina Villanueva, Concha Collar · LWT · 2014 · 79 citations · Full text

Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour

Ángela García Solaesa, Marina Villanueva, J. M. Muñoz et al. · LWT · 2021 · 70 citations · Full text

Dry-heat Treatment, Rice Flour, Radiofrequency Heating +3