Christian Encina-Zelada

PhD Student


  • 2019: Programa Doutoral em Ciência e Tecnologia Alimentar e Nutrição, Universidade do Minho
  • 2015 - 2019: Nutrional composition of Quinoa (Chenopodium quinoa Willd.) grains and Its use in the elaboration of gluten-free bread of optimised quality

Recent Publications

Optimization of quality properties of gluten-free bread by a mixture design of xanthan, guar, and hydroxypropyl methyl cellulose gums
  • Foods, 8(5), 156, 2019
Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum
  • European Food Research and Technology, 245(2), 443-458, 2019
Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread
  • Food Research International, 111, 544-555, 2018
Estimation of composition of quinoa (Chenopodium quinoa Willd.) grains by Near-Infrared Transmission spectroscopy
  • LWT-Food Science and Technology, 79, 126-134, 2017
Full List