Hollman Motta Romero

Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter

Aiyun Han, Hollman Motta Romero, Noriaki Nishijima et al. · Food Hydrocolloids · 2018 · 90 citations

Egg White Solids, Rheological Properties, Food Engineering +4

Dough rheological properties and texture of gluten-free pasta based on proso millet flour

Hollman Motta Romero, Dipak K. Santra, Devin J. Rose et al. · Journal of Cereal Science · 2017 · 89 citations

Gluten-free Pasta, Dough Rheological Properties, Proso Millet Flour

Physicochemical properties and rheological behavior of flours and starches from four bean varieties for gluten-free pasta formulation

Hollman Motta Romero, Yue Zhang · Journal of Agriculture and Food Research · 2019 · 60 citations · Full text

Exploring the structure-function relationship of Great Northern and navy bean (Phaseolus vulgaris L.) protein hydrolysates: A study on the effect of enzymatic hydrolysis

Yue Zhang, Hollman Motta Romero · International Journal of Biological Macromolecules · 2020 · 54 citations

Protein Chemistry, Engineering, Biochemistry +7

Isolation of Egg Yolk Granules as Low‐Cholesterol Emulsifying Agent in Mayonnaise

Hollman Motta Romero, Zhong Zhang, An Tien Nguyen et al. · Journal of Food Science · 2017 · 51 citations

Food Chemistry, Food Colloid, Stable Emulsion +10