Items where Author is "Rodriguez Garcia, Dr Julia"

Article

Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, Green, A. and Mariner, T. (2025) Assessment approach at programme level: a case study in food science. Practitioner Research in Higher Education, 16 (1). pp. 22-34.

Kampa, J., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 (2022) Development of saturated fat replacers: conventional and nano-emulsions stabilised by lecithin and hydroxylpropyl methylcellulose. Foods, 11 (16). 2536. ISSN 2304-8158 doi: 10.3390/foods11162536

Bolger, A. M., Rastall, R. A., Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 and Rodriguez-Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 (2021) Effect of D-allulose, in comparison to sucrose and D-fructose, on the physical properties of cupcakes. LWT-Food Science and Technology, 150. 111989. ISSN 0023-6438 doi: 10.1016/j.lwt.2021.111989

Norton, V. ORCID: https://orcid.org/0000-0002-1961-2539, Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258, Faka, M., Rodriguez-Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 and Methven, L. ORCID: https://orcid.org/0000-0001-6940-7579 (2021) Investigating methods to mitigate whey protein derived mouthdrying. Foods, 10 (9). 2066. ISSN 2304-8158 doi: 10.3390/foods10092066

Tsatsaragkou, K., Methven, L., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Rodriguez-Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144 (2021) The functionality of inulin as a sugar replacer in cakes and biscuits; highlighting the influence of differences in degree of polymerisation on the properties of cake batter and product. Foods, 10 (5). 951. ISSN 2304-8158 doi: 10.3390/foods10050951

Moret-Tatay, A., Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, Marti-Bonmati, E., Hernando, I. and Hernandez, M. J. (2015) Commercial thickeners used by patients with dysphagia: rheological and structural behaviour in different food matrices. Food Hydrocolloids, 51. pp. 318-326. ISSN 0268-005X doi: 10.1016/j.foodhyd.2015.05.019

Bernat, N., Chafer, M., Rodríguez García, J. ORCID: https://orcid.org/0000-0002-4986-3144, Chiralt, A. and Gonzalez-Martinez, C. (2015) Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks. LWT-Food Science and Technology, 62 (1). pp. 488-496. ISSN 0023-6438 doi: 10.1016/j.lwt.2014.10.045

Rodríguez García, J. ORCID: https://orcid.org/0000-0002-4986-3144, Sahi, S. S. and Hernando, I. (2014) Optimizing mixing during the sponge cake manufacturing process. Cereal Foods World, 59 (6). pp. 287-292. ISSN 0146-6283 doi: 10.1094/CFW-59-6-0287

Rodríguez García, J. ORCID: https://orcid.org/0000-0002-4986-3144, Sahi, S. S. and Hernando, I. (2014) Functionality of lipase and emulsifiers in low-fat cakes with inulin. LWT-Food Science and Technology, 58 (1). pp. 173-182. ISSN 0023-6438 doi: 10.1016/j.lwt.2014.02.012

Rodríguez-García, J. ORCID: https://orcid.org/0000-0002-4986-3144, Salvador, A. and Hernando, I. (2014) Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties. Food Bioprocess Technology, 7 (4). pp. 964-974. ISSN 1935-5149 doi: 10.1007/s11947-013-1066-z

Bernat, N., Chafer, M., Gonzalez-Martinez, C., Rodríguez García, J. ORCID: https://orcid.org/0000-0002-4986-3144 and Chiralt, A. (2014) Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms. Food Science and Technology International, 21 (2). pp. 145-157. ISSN 1532-1738 doi: 10.1177/1082013213518936

Rodríguez García, J. ORCID: https://orcid.org/0000-0002-4986-3144, Laguna, L., Puig, A., Salvador, A. and Hernando, I. (2013) Effect of fat replacement by inulin on textural and structural properties of short dough biscuits. Food Bioprocess Technology, 6 (10). pp. 2739-2750. ISSN 1935-5149 doi: 10.1007/s11947-012-0919-1

Rodríguez García, J. ORCID: https://orcid.org/0000-0002-4986-3144, Puig, A., Salvador, A. and Hernando, I. (2013) Functionality of several cake ingredients: a comprehensive approach. Czech Journal of Food Sciences, 31 (4). pp. 355-360. ISSN 1212-1800

Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, Puig, A., Salvador, A. and Hernando, I. (2012) Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties. Journal of Food Science, 77 (2). C189-C197. ISSN 1750-3841 doi: 10.1111/j.1750-3841.2011.02546.x

Book or Report Section

Moret-Tatay, A., Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, Martí-Bonmati, E., Hernando, I. and Hernández-Lucas, M. J. (2016) Effect of gums in microstructure and rheological behaviour of thickened food matrices. In: Williams, P. A. and Phillips, G. (eds.) Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions. Royal Society of Chemistry, pp. 291-294. ISBN 9781782623274 doi: 10.1039/9781782623830-00291