Staff Profile:Julia Rodriguez Garcia

Name:
Dr Julia Rodriguez Garcia
Job Title:
Lecturer in Food Science and Technology
Responsibilities:

Responsible for leading the Students Events Organisation of the Department of Food and Nutritional Science.

There are a large number of events going on during the academic year; some of them are organised by the Department of Food and Nutritional Science of the UoR, and others by several institutions and companies related to food science, such as the Institute of Food Science and Technology (IFST). Therefore, the aim of the organisation is to encourage students' attendance and support their participation in these events. The collaboration in the organisation will strength and reinforce their skills and knowledge as food scientists, will help then to develop a network with food professionals across the sector and will provide them valuable insights into possible careers in all aspects of the food chain.
Areas of Interest:

My research interests are in the area of food product development and I have a particular interest in furthering our understanding of the functional and physical properties of ingredients and the micro and macrostructure of the products. I'm interested in the study of the reformulation of food products with new ingredients such as hydrocolloids, fibres, prebiotics, enzymes, fatty acids, etc. I'm very interested in understanding how we can change the structure and composition of the product to improve the release and perception of flavour, bioactive compounds and other functional ingredients as strategy to develop healthy food products with improved sensory properties.

Recent research has focused on the replacement of fat and sugar with new ingredients in bakery products; and on the study of the build-up or break-down of food systems during manufacturing and oral processing.

My research applies physical and microscopic techniques to study food structure, ingredient distribution and interactions, including:

  • Light microscopy (LM)
  • Confocal laser scanning microscopy (CLSM)
  • Hot stage-LM
  • Electron microscopy ( SEM, Cryo-SEM0
  • Rheological techniques
  • Texture analysis
Oral processing analysis
Research groups / Centres:
Publications:
Y
Jump to: 2016 | 2015 | 2014 | 2013 | 2012
Number of items: 10.

2016

2015

2014

2013

2012

This list was generated on Thu Oct 19 14:10:11 2017 BST.

2014

Rodríguez-García, J., Sahi, S S., Hernando, I. (2014) Functionality of lipase and emulsifiers in low-fat cakes with inulin. Functionality of lipase and emulsifiers in low-fat cakes with inulin. LWT-Food Science and Technology. Vol 58, Issue 1, pp 173-182.

Rodríguez-García, J., Salvador, A., Hernando, I. (2014) Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties. Food and Bioprocess Technology. Vol 7, pp 964-974.

Rodríguez-García, J., Sahi, S S., Hernando, I. (2014) Optimising mixing during the sponge cake manufacturing process. Cereal Food World Plexus. November/December 2014, Volume 60, Number 6.

Bernat, N., Chafer, M., Rodríguez-García, J., Chiralt, A., González-Martínez, C. (2014). Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms. Food Science and Technology International. DOI: 10.1177/1082013213518936.

Bernat, N., Chafer, M., Rodríguez-García, J., Chiralt, A., González-Martínez, C. (2014). Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks. LWT-Food Science and Technology, in press.

2013

Moret-Tatay, A., Rodríguez-García, J., Martí-Bonmatí, E., Hernando, I., Hernández, M. J. (2013) Rheological behaviour and structure of food thickeners used for dysphagia treatment when dissolved in water and milk. Perspectives in Fundamental and Applied Rheology. Part II, Chapter 20, pp 211-216. ISBN: 978-84-616-6551-8 (webpage: http://e-rheo-iba.org/).

Rodríguez-García, J., Puig, A., Salvador, A., Hernando, I. (2013) Functionality of several cake ingredients: a comprehensive approach. Czech Journal of Food Sciences. Vol 31, Issue 4, pp 355-360.

Rodríguez-García, J., Puig, A., Salvador, A., Hernando, I. (2013) Effect of fat replacement by inulin on textural and structural properties of short-dough biscuits. Food and Bioprocess technology. Vol 6, Issue 10, pp 2739-2750.

2012

Rodríguez-García, J., Puig, A., Salvador, A., Hernando, I. (2012). Optimization of a sponge cake formulation with inulin as fat replacer. Structure, physicochemical and sensory properties. Journal of Food Science. Vol. 77, Issue 2, pp 189-197.

Contact Details

Email:
j.rodriguezgarcia@reading.ac.uk
Building:
Food Bioscience. 1-38

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