Understanding the marketed plant-based beverages: From ingredients technological function to their nutritional value by Eva Grau-Fuentes, Dolores Rodrigo, Raquel Garzón, Cristina M. Rosell

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Evaluation of Starch–Protein Interactions as a Function of pH by Ángela Bravo-Núñez, Raquel Garzón, Cristina M. Rosell, Manuel Gómez

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Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features by Leticia Montes, Maria Santamaria, Raquel Garzon, Cristina M. Rosell, Ramón Moreira

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Nutritional Value of Whole Maize Kernels from Diverse Endosperm Types and Effects on Rheological Quality by Lorena Álvarez-Iglesias, Rosa Ana Malvar, Raquel Garzón, Cristina M. Rosell, Pedro Revilla

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Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties by Cristiana L. Pereira, Inês Sousa, Vanda M. Lourenço, Pedro Sampaio, Raquel Gárzon, Cristina M. Rosell, Carla Brites

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