Montserrat P. Reguilón

Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads

Joana Pico, Montserrat P. Reguilón, José Bernal et al. · Journal of Cereal Science · 2019 · 83 citations · Full text

Food Chemistry, Rice Flour-corn Starch, Gluten-free Breads +7

Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads

Laura Román, Montserrat P. Reguilón, Manuel Gómez et al. · Food Hydrocolloids · 2019 · 50 citations

Crumb Hardness, Intermediate Length Amylose, Grain Science +1

The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling

Laura Román, Montserrat P. Reguilón, Mario M. Martínez et al. · LWT · 2020 · 36 citations

Food Chemistry, Starch Cross-linking, Glycobiology +5

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Laura Román, Montserrat P. Reguilón, Manuel Gómez · Journal of Food Engineering · 2017 · 34 citations

Food Chemistry, Engineering, Mechanical Engineering +9