| Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features AJ Vela, M Villanueva, ÁG Solaesa, F Ronda Food Hydrocolloids 113, 106480, 2021 | 77 | 2021 |
| Protein and lipid enrichment of quinoa (cv. Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions ÁG Solaesa, M Villanueva, AJ Vela, F Ronda Food Hydrocolloids 105, 105770, 2020 | 43 | 2020 |
| Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour AJ Vela, M Villanueva, F Ronda Food Hydrocolloids 120, 106933, 2021 | 35 | 2021 |
| Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments ÁG Solaesa, M Villanueva, AJ Vela, F Ronda International Journal of Biological Macromolecules 222, 1768-1777, 2022 | 31 | 2022 |
| Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties RR Mauro, AJ Vela, F Ronda Foods 12 (12), 2281, 2023 | 21 | 2023 |
| Techno-Functional and Gelling Properties of Acha (Fonio)(Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications AG Deriu, AJ Vela, F Ronda Foods 11 (2), 183, 2022 | 20 | 2022 |
| Physical modification caused by acoustic cavitation improves rice flour bread-making performance AJ Vela, M Villanueva, F Ronda LWT 183, 114950, 2023 | 14 | 2023 |
| Ultrasound treatments of tef [Eragrostis tef (Zucc.) Trotter] flour rupture starch α-(1, 4) bonds and fragment amylose with modification of gelatinization properties AJ Vela, M Villanueva, C Li, B Hamaker, F Ronda LWT 174, 114463, 2023 | 13 | 2023 |
| Impact of yeast and fungi (1→ 3)(1→ 6)-β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs S Perez-Quirce, PA Caballero, AJ Vela, M Villanueva, F Ronda Food Hydrocolloids 79, 382-390, 2018 | 10 | 2018 |
| Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological … AJ Vela, M Villanueva, OK Ozturk, B Hamaker, F Ronda Current Research in Food Science 6, 100456, 2023 | 8 | 2023 |
| Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours AJ Vela, M Villanueva, G Náthia-Neves, F Ronda Foods 12 (3), 484, 2023 | 7 | 2023 |
| Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains AJ Vela, M Villanueva, F Ronda Foods 13 (15), 2325, 2024 | 5 | 2024 |
| Protein and lipid enrichment of quinoa (cv. Tticaca) by dry fractionation. Techno-funtional, thermal and rheological properties of milling fractions A García, M Villanueva, A Vela, F Ronda Food Hydrocolloids 105, 105770-105770, 2020 | 3 | 2020 |
| Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain RJ Mendoza-Pérez, G Náthia-Neves, B Blanco, AJ Vela, PA Caballero, ... Foods 13 (4), 531, 2024 | 2 | 2024 |
| Impact of yeast and fungi (1⯠â ⯠3)(1⯠â ⯠6)-β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs S Perez-Quirce, PA Caballero, AJ Vela, M Villanueva, F Ronda Food hydrocolloids, 2018 | | 2018 |
