Santamaría M.
20
Coauthors
6
Documentos
Volumen de publicaciones por año
Cargando gráfico
| Año de publicación | Num. Publicaciones |
|---|---|
| 2021 | 1 |
| 2022 | 3 |
| 2023 | 2 |
Publicaciones por áreas de conocimiento
Cargando gráfico
| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 8 |
| Ciencia de los alimentos | 4 |
| Ciencia de materiales | 2 |
| Polímero | 1 |
Publicaciones por áreas temáticas
Cargando gráfico
| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 6 |
| Bioquímica | 3 |
| Ingeniería química | 1 |
| Instrumentos de precisión y otros dispositivos | 1 |
| Química analítica | 1 |
| Tecnología de las bebidas | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 6 |
| Google Scholar | 0 |
| RRAAE | 0 |
Cargando gráfico
Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 6 |
| Garzón R. | 6 |
| Moreira R. | 4 |
| Montes L. | 3 |
| Gasparre N. | 1 |
Cargando gráfico
Top Keywords
Cargando gráfico
Publicaciones del autor
Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis
ArticleAbstract: Hydrocolloids are extensively used for food processing because their techno functional properties (ePalabras claves:alpha-amylase, Digestion, Kinetic constant, Rapid viscoanalyzer, ViscosityAutores:Cristina M. Rosell, Garzón R., Santamaría M.Fuentes:scopusEstimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model
ArticleAbstract: Viscosity is an important rheological property, which may have impact on the glycemic response of stPalabras claves:In vitro digestibility, Microstructure, modelling, Starch contentAutores:Cristina M. Rosell, Garzón R., Moreira R., Santamaría M.Fuentes:scopusRapid test to record the impact of bakery additives on starch gelatinization: Amylases, hydrocolloids and emulsifiers
ArticleAbstract: With a view to set up a fast method for assessing the changes brought into a starchy matrix by the mPalabras claves:Additives, Enzymes, rapid force analyzer, ViscosityAutores:Cristina M. Rosell, Garzón R., Gasparre N., Santamaría M.Fuentes:scopusEffect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels
ArticleAbstract: Corn starch gels (1:4 w:w) were made with the addition (up to 2% w/w starch basis) of sodium alginatPalabras claves:Average molecular weight, biopolymers, in vitro digestion, rheology, Scanning electron microscopy (SEM)Autores:Cristina M. Rosell, Garzón R., Montes L., Moreira R., Santamaría M.Fuentes:scopusPerformance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies
ArticleAbstract: Starch hydrolysis is attracting much attention due to its relationship to digestion and glucose relePalabras claves:in vitro digestion, kinetics, Modeling, rapid visco analyzers, rheometersAutores:Cristina M. Rosell, Garzón R., Montes L., Moreira R., Santamaría M.Fuentes:scopus