José C. Bonilla

Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the relationship with linear and non-linear rheology

José C. Bonilla, Merve Yildirim Erturk, Jozef L. Kokini · Food Hydrocolloids · 2020 · 59 citations · Full text

Agriculture, Biochemistry, Food Science +15

Relationship of non-linear rheological properties and quantitative network analysis parameters as a function of increasingly large amplitude deformations in non-fat, low-fat and high-fat yogurt products

Merve Yildirim Erturk, José C. Bonilla, Jozef L. Kokini · Food Hydrocolloids · 2020 · 53 citations

Agriculture, Food Science, Materials Science +13

Effect of LAPONITE® addition on the mechanical, barrier and surface properties of novel biodegradable kafirin nanocomposite films

Nathalia Olivera, Tahrima B. Rouf, José C. Bonilla et al. · Journal of Food Engineering · 2018 · 51 citations

Natural Sciences, Materials Engineering, Materials Science +16

Quantitative image analysis of protein foam microstructure and its correlation with rheological properties: Egg white foam

José C. Bonilla, Jesper L. Sørensen, Amalie S. Warming et al. · Food Hydrocolloids · 2022 · 51 citations · Full text

Agriculture, Bioengineering, Food Science +15

Mechanism of fabrication and nano-mechanical properties of α-lactalbumin/chitosan and BSA/κ-carrageenan nanotubes through layer-by-layer assembly for curcumin encapsulation and determination of in vitro cytotoxicity

L. Maldonado, Sandra Chough, José C. Bonilla et al. · Food Hydrocolloids · 2019 · 48 citations

Natural Sciences, Materials Engineering, Materials Science +17