Concepedia

Ángela Bravo‐Núñez

ÁB

11

Publications

367

Citations

10

H-Index

2018

Active since

Affiliations

Universidad de Valladolid(Current)

Ángela Bravo‐Núñez is an author at Universidad de Valladolid specializing in food chemistry, health sciences, and biochemistry.

Top concepts

Food ChemistryHealthBiochemistryNutritionFood QualityFood TechnologyFood TextureFood ProcessingFood EngineeringAgricultural Economics

Publications per year

2018–2024

11

Publications

11

Evaluation of Starch–Protein Interactions as a Function of pH

Ángela Bravo‐Núñez, Raquel Garzón, Cristina M. Rosell et al. · Foods · 2019 · 84 citations · Full text

Food Chemistry, Gel Microstructure, Protein-starch Gels +13

Influence of protein source on the characteristics of gluten-free layer cakes

Marta Sahagún, Ángela Bravo‐Núñez, Guillermo Báscones et al. · LWT · 2018 · 68 citations · Full text

Food Chemistry, Food Composition, Food Analysis +5

Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies

Candela Paesani, Ángela Bravo‐Núñez, Manuel Gómez · LWT · 2020 · 44 citations · Full text

Gluten-free Cookies, Grain Quality

Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes

Candela Paesani, Ángela Bravo‐Núñez, Manuel Gómez · LWT · 2020 · 38 citations

Gluten-free Layer Cakes, Quality Characteristics, Grain Quality

Physicochemical properties of native and extruded maize flours in the presence of animal proteins

Ángela Bravo‐Núñez, Manuel Gómez · Journal of Food Engineering · 2018 · 25 citations · Full text

Food Chemistry, Biochemistry, Food Analysis +6

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