If you made any changes in Pure these will be visible here soon.

Fingerprint Dive into the research topics where Ana Rovalino Cordova is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

  • 6 Similar Researchers
Starch Chemical Compounds
oil-water interface Agriculture & Biology
Lipids Chemical Compounds
Cells Chemical Compounds
viscoelasticity Agriculture & Biology
kidney beans Agriculture & Biology
Proteins Chemical Compounds
Emulsification Engineering & Materials Science

Research Output 2015 2019

The effect of cell wall encapsulation on macronutrients digestion: A case study in kidney beans

Rovalino-Córdova, A. M., Fogliano, V. & Capuano, E., 15 Jul 2019, In : Food Chemistry. 286, p. 557-566 10 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
kidney beans
Phaseolus
encapsulation
Encapsulation
Starch
16 Citations (Scopus)

A closer look to cell structural barriers affecting starch digestibility in beans

Rovalino-Córdova, A. M., Fogliano, V. & Capuano, E., 1 Feb 2018, In : Carbohydrate Polymers. 181, p. 994-1002

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Starch
Cells
Hydrolysis
Amylases
Enzymes
11 Citations (Scopus)

Microfluidic EDGE emulsification: The importance of interface interactions on droplet formation and pressure stability

Sahin, S., Bliznyuk, O., Rovalino Cordova, A. & Schroën, K., 2016, In : Scientific Reports. 6, 26407.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Emulsification
Microfluidics
Surface active agents
Vegetable oils
Liquids
12 Citations (Scopus)
oil-water interface
viscoelasticity
Viscoelasticity
whey protein
Lipids

Projects 2015 2015

Activities 2015 2015

  • 2 Oral presentation

Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface

C.C. Berton-Carabin (Speaker), A.J. Schroder (Speaker), A.M. Rovalino Cordova (Speaker), C.G.P.H. Schroen (Speaker), L.M.C. Sagis (Speaker)
2015

Activity: Talk or presentationOral presentation

Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface

C.C. Berton-Carabin (Speaker), A.J. Schroder (Speaker), A.M. Rovalino Cordova (Speaker), C.G.P.H. Schroen (Speaker), L.M.C. Sagis (Speaker)
2 Apr 2015

Activity: Talk or presentationOral presentation