Publications
18
Citations
551
Est. group size
~4
Recurring co-author estimate
Active years
8
Publishing since 2018
Antonio J. Vela's research focuses on the food science of starches, flours, and other plant-based ingredients, particularly how physical treatments like ultrasound and microwave radiation change their structure and functional behavior. This work examines gluten-free flours (rice, tef, quinoa, fonio) and other food materials to understand properties like gelatinization, digestibility, and rheology (flow and gel behavior) relevant to food processing and product development. Although labeled under Nursing in this record, the publication topics indicate the work is actually situated in food science and biotechnology rather than clinical or nursing research.
Publication output has grown over the last decade, rising from occasional single papers before 2020 to a peak of five papers each in 2023 and 2025, suggesting increasing recent activity.
Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026
- Effects of cyclic nigerosylnigerose, sucrose, and maltotetraose on wheat starch gelatinization, pasting, gel properties, and α-amylase sensitivity
Food Hydrocolloids · 2025
- Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains
Foods · 2024
- Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain
Foods · 2024
- Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties
Foods · 2023
- Physical modification caused by acoustic cavitation improves rice flour bread-making performance
LWT · 2023
- Ultrasound treatments of tef [Eragrostis tef (Zucc.) Trotter] flour rupture starch α-(1,4) bonds and fragment amylose with modification of gelatinization properties
LWT · 2023
- Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties
Current Research in Food Science · 2023
- Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours
Foods · 2023
- Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments
International Journal of Biological Macromolecules · 2022
- Techno-Functional and Gelling Properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications
Foods · 2022
- Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour
Food Hydrocolloids · 2021
- Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features
Food Hydrocolloids · 2020
- Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions
Food Hydrocolloids · 2020
- Impact of yeast and fungi (1 → 3)(1 → 6)-β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs
Food Hydrocolloids · 2018
- Food Hydrocolloids×5
- Foods×5
- LWT×2
- SSRN Electronic Journal×2
- International Journal of Biological Macromolecules×1
- Travest J. Woodbury
Nursing · Purdue University West Lafayette
- Osvaldo H. Campanella
Nursing · The Ohio State University
- James N. BeMiller
Nursing · Purdue University West Lafayette
- Kristin Whitney
Nursing · Purdue University West Lafayette
- Bruce R. Hamaker
Nursing · Purdue University West Lafayette
This profile was generated automatically from public scholarly data (OpenAlex). Group size and activity levels are estimates derived from co-authorship patterns.
Last updated Jul 20, 2026.
Claim or correct this profile