Dra. Maria Ana Loubes
Lic. Luciana Carla González
Ing. Anabell León Ortiz
Lic. Yamila Gisela Sánchez
Inés Bodmer
Colaboradores externos
Dr. Roberto Aguerre (UNLu)
Dra. Rosa Baeza (UCA)
Molienda seca de arroz y molienda húmeda de amaranto en molino planetario de bolas
Publicaciones
González L.C. et al., In-Situ Production of Modified Starch and Pickering Emulsions by Planetary Ball Milling, Starch/Staerke, 75, 2300021, (2023-09-01). doi:10.1002/star.202300021 (0 citas)
González L.C. et al., Gluten Free Pasta Production and Formulation Design, Designing Gluten Free Bakery and Pasta Products, (2023-01-01). SCOPUS_ID:85171488573 (0 citas)
González L.C. et al., Rice-based noodle formulation: Consumer preference and optimization by mixture design, Journal of Food Processing and Preservation, 46, e17153, (2022-12-01). doi:10.1111/jfpp.17153 (0 citas)
González L.C. et al., Effect of Ball-Milled Rice Starch and Other Functional Ingredients on Quality Attributes of Rice-Based Dough and Noodles, Starch/Staerke, 74, 2100241, (2022-03-01). doi:10.1002/star.202100241 (3 citas)
Loubes M.A. et al., Modeling energy requirements in planetary ball milling of rice grain, Particulate Science and Technology, 40, 66-73, (2022-01-01). doi:10.1080/02726351.2021.1906368 (3 citas)
González L.C. et al., Flow behavior and syneresis of ball milled rice starch and their correlations with starch structure, Carbohydrate Polymer Technologies and Applications, 2, 100168, (2021-12-25). doi:10.1016/j.carpta.2021.100168 (6 citas)
González L.C. et al., Co-Joined Starch Modification and β-Carotene Dispersion In Situ by Planetary Ball Milling, Starch/Staerke, 72, 2000007, (2020-11-01). doi:10.1002/star.202000007 (2 citas)
Acosta D.F.R. et al., Structural and thermal properties of the amaranth starch granule obtained by high-impact wet milling, International Journal of Food Engineering. doi:10.1515/ijfe-2020-0024 (9 citas)
Pok P.S. et al., Evaluation of citrus flavonoids against Aspergillus parasiticus in maize: Aflatoxins reduction and ultrastructure alterations, Food Chemistry, 318, 126414, (2020-07-15). doi:10.1016/j.foodchem.2020.126414 (12 citas)
Cajas Locke J.E. et al., Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes, LWT, 113, 108299, (2019-10-01). doi:10.1016/j.lwt.2019.108299 (16 citas)
González L.C. et al., Incidence of milling energy on dry-milling attributes of rice starch modified by planetary ball milling, Food Hydrocolloids, 82, 155-163, (2018-09-01). doi:10.1016/j.foodhyd.2018.03.051 (51 citas)
Loubes M.A. et al., Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure, Journal of Food Science and Technology, 55, 2985-2993, (2018-08-01). doi:10.1007/s13197-018-3216-9 (15 citas)
González L.C. et al., Evaluation of microwave toasting of corn flakes, Journal of Food Processing and Preservation, 42, e13671, (2018-07-01). doi:10.1111/jfpp.13671 (2 citas)
Roa D.F. et al., Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling, Food and Bioprocess Technology, 10, 512-521, (2017-03-01). doi:10.1007/s11947-016-1830-y (10 citas)
Loubes M.A. et al., High-impact wet-milling: Effects of steeping conditions on rice starch attributes, Starch/Staerke, 68, 1095-1102, (2016-11-01). doi:10.1002/star.201600092 (4 citas)
