Daniel E. Garcia‐Valle

Extrusion pregelatinization improves texture, viscoelasticity and in vitro starch digestibility of mango and amaranth flours

Daniel E. Garcia‐Valle, Edith Agama‐Acevedo, María del Carmen Núñez-Santiago et al. · Journal of Functional Foods · 2021 · 67 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Structural characteristics and in vitro starch digestibility of pasta made with durum wheat semolina and chickpea flour

Daniel E. Garcia‐Valle, Luís A. Bello‐Pérez, Edith Agama‐Acevedo et al. · LWT · 2021 · 66 citations

Agriculture, Food Science, Nutritional Sciences +14

Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta

Daniel E. Garcia‐Valle, Luís A. Bello‐Pérez, Edith Agama‐Acevedo et al. · Food Chemistry · 2021 · 56 citations

Agriculture, Food Science, Nutrition +16

A multiscale kinetics model for the analysis of starch amylolysis

Luís A. Bello‐Pérez, Edith Agama‐Acevedo, Daniel E. Garcia‐Valle · International Journal of Biological Macromolecules · 2018 · 48 citations

Natural Sciences, Chemical Engineering, Food Science +14

Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient

Daniel E. Garcia‐Valle, Luís A. Bello‐Pérez, Pamela C. Flores‐Silva et al. · Frontiers in Nutrition · 2019 · 39 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17