publication venue for
- Flours from popped grains: Physicochemical, thermal, rheological, and techno-functional properties. 135. 2023
- Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion. 111. 2021
- High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties. 87:307-320. 2019
- Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using ß-conglycinin concentrate extracted from soybean flour. 84:353-360. 2018
- Effect of processing time, temperature and alkali concentration on yield extraction, structure and gelling properties of corn fiber arabinoxylans. 60:21-28. 2016
- Relationship between hydroxycinnamic profile with gelation capacity and rheological properties of arabinoxylans extracted from different maize fiber sources. 39:280-285. 2014
- Hydroxycinnamic acids, sugar composition and antioxidant capacity of arabinoxylans extracted from different maize fiber sources. 35:471-475. 2014