Montes L.
14
Coauthors
4
Documentos
Volumen de publicaciones por año
| Año de publicación | Num. Publicaciones |
|---|---|
| 2022 | 3 |
| 2023 | 1 |
Publicaciones por áreas de conocimiento
| Área de conocimiento | Num. Publicaciones |
|---|---|
| Bioquímica | 4 |
| Ciencia de los alimentos | 3 |
| Ciencia de materiales | 2 |
| Polímero | 1 |
Publicaciones por áreas temáticas
| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 4 |
| Bioquímica | 2 |
| Química analítica | 1 |
| Ingeniería química | 1 |
| Tecnología de otros productos orgánicos | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 4 |
| Google Scholar | 0 |
| RRAAE | 0 |
Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Moreira R. | 4 |
| Cristina M. Rosell | 4 |
| Santamaría M. | 3 |
| Garzón R. | 3 |
Top Keywords
Publicaciones del autor
Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities
ArticleAbstract: The objective of this study is to determine the effect of the addition of hydroxypropyl methylcellulPalabras claves:average viscosimetric weight, creep and recovery, gelatinization, Intrinsic viscosity, ViscoelasticityAutores:Cristina M. Rosell, Montes L., Moreira R.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:scopusUnraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels
ArticleAbstract: Starch is one of the most important carbohydrates that is present in many foods. Gelatinization is aPalabras claves:Autores:Cristina M. Rosell, Garzón R., Montes L., Moreira R., Santamaría M.Fuentes:scopus