Mario M. Martínez

Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths

Mario M. Martínez, Cheng Li, Monika Okoniewska et al. · Carbohydrate Polymers · 2018 · 209 citations

Biopolymer Gel, Molecular Size, B1 Chain Lengths +5

Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking

Mario M. Martínez, Manuel Gómez · Journal of Food Engineering · 2016 · 146 citations · Full text

Food Chemistry, Glycobiology, Food Microstructure +8

Influence of flour particle size on quality of gluten-free rice bread

Esther de la Hera, Mario M. Martínez, Manuel Gómez · LWT · 2013 · 125 citations

Flour Particle Size, Grain Science, Gluten-free Rice Bread +2

Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water

Camino M. Mancebo, Miguel Ángel San Miguel, Mario M. Martínez et al. · Journal of Cereal Science · 2014 · 118 citations

Rheological Measurement, Gluten-free Doughs, Rheological Property +3

Modification of wheat flour functionality and digestibility through different extrusion conditions

Mario M. Martínez, Cristina M. Rosell, Manuel Gómez · Journal of Food Engineering · 2014 · 111 citations · Full text

Wheat Flour Functionality, Different Extrusion Conditions, Food Engineering +5