Błaszczak W.
23
Coauthors
7
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2003 | 1 |
| 2004 | 1 |
| 2006 | 2 |
| 2007 | 1 |
| 2013 | 1 |
| 2014 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 8 |
| Ciencia de los alimentos | 4 |
| Ciencia de materiales | 2 |
| Ciencia agraria | 1 |
| Biotecnología | 1 |
| Polímero | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 5 |
| Bioquímica | 2 |
| Tecnología de las bebidas | 2 |
| Ingeniería química | 1 |
| Fisiología humana | 1 |
| Microorganismos, hongos y algas | 1 |
| Temas específicos de la historia natural de las plantas | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 7 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 5 |
| Sadowska J. | 4 |
| Fornal J. | 3 |
| Juana Frias | 2 |
| Dura A. | 2 |
| Vidai-Valverde C. | 1 |
| Perez O.E. | 1 |
| Haros M. | 1 |
| Bonet A. | 1 |
| Calviño A. | 1 |
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Top Keywords
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Publicaciones del autor
Formation of homopolymers and heteropolymers between wheat flour and several protein sources by transglutaminase-catalyzed cross-linking
ArticleAbstract: The effect of different protein sources (soy flour, lupin flour, egg albumin, gelatin powder, proteiPalabras claves:Autores:Bonet A., Błaszczak W., Cristina M. RosellFuentes:scopusFunctionality of porous starch obtained by amylase or amyloglucosidase treatments
ArticleAbstract: Porous starch is attracting very much attention for its absorption and shielding ability in many fooPalabras claves:corn starch, dsc, Enzymatic modification, Hydration properties, Hydrolysis kinetics, SemAutores:Błaszczak W., Cristina M. Rosell, Dura A.Fuentes:scopusFunctionality of enzymatically treated corn starches above gelatinization temperature
Conference ObjectAbstract: Starch is the major component in the human diet and has also unique functionality that has permittedPalabras claves:corn starch, Enzymatic modification, Hydrothermal properties, SemAutores:Błaszczak W., Calviño A., Cristina M. Rosell, Dura A.Fuentes:scopusStructural changes in the wheat dough and bread with the addition of alpha-amylases
Conference ObjectAbstract: The influence of fungal and bacterial α-amylases on the texture and microstructure of dough and breaPalabras claves:Bread crumb, Dough, Microstructure, Staling, texture, α-amylaseAutores:Błaszczak W., Cristina M. Rosell, Fornal J., Sadowska J.Fuentes:scopusChanges of wheat dough and bread quality and structure as a result of germinated pea flour addition
ArticleAbstract: The effects of addition of germinated pea flour on rheological properties of wheat dough, and on thePalabras claves:bread, Dough, germination, Microstructure, peaAutores:Błaszczak W., Fornal J., Juana Frias, Sadowska J., Vidai-Valverde C.Fuentes:scopus