Dr Maria Benlloch Tinoco

It is may research interest to explore the use of thermal and non-thermal processing approaches (e.g. conventional heating, microwave heating and high hydrostatic pressures) to modulate the techno-functionality of starch and other food ingredients in a range of food applications. My current areas of work are:

• Use of pressure processing to promote the development of microstructures with targeted functionality in starch systems.
• Use of thermal and pressure processing to promote the formation of resistant starch in foods (V-type inclusion complexes).
• Enhance the solubility and foaming and emulsification properties of plant proteins by non-thermal processing (high hydrostatic pressure and cold atmospheric plasma).
• Novel bioactive edible films and coatings with dual functionality.  

• Please visit the Pure Research Information Portal for further information
• Bioactive alginate films with Amazonian extracts: physicochemical performance and real food application in avocado preservation, Benlloch Tinoco, M., Nuñez Ramírez, J., García-Rincón, P., Carranza, C., Gentile, P., Girón-Hernández, J. Mar 2026, In: Food Packaging and Shelf Life
• Camu camu (Myrciaria dubia) polyphenols modulate rice starch digestibility after thermal complexation but not during storage, Girón-Hernández, J., Carranza Gutierrez, C., Railton, J., Cheung, W., Gentile, P., Benlloch Tinoco, M. 1 Mar 2026, In: Food Hydrocolloids
• Green tea polyphenols improve the texture and storage stability of starch matrices with reduced digestibility, Kang, R., Halliday, T., Railton, J., Benlloch Tinoco, M. 1 Jun 2026, In: Applied Food Research
• Profiling B-vitamins as Quality Markers of Shelf-life and Nutritional Status of Foods ​, Porter, K., Benlloch Tinoco, M., Lodge, J. 1 Jun 2026, In: Applied Food Research
• Alginate Edible Films as Delivery Systems for Green Tea Polyphenols, Benlloch-Tinoco, M., Gentile, P., Taylor, L., Girón-Hernández, J. 1 Jan 2025, In: Food Hydrocolloids
• Growth profile of Bacteroidetes strains under low molecular weight alginate fractions produced by non-thermal processing techniques, Rivero-Ramos, P., Fernandez-Julia, P., Rodrigo, D., Benlloch-Tinoco, M., Muñoz-Muñoz, J. 1 Jun 2025, In: Food Hydrocolloids for Health
• High hydrostatic pressure modulates the digestive properties of rice starch-gallic acid composites by boosting non-inclusion complexation, Rivero-Ramos, P., Railton, J., Rodrigo, D., Benlloch Tinoco, M. 1 Mar 2025, In: International Journal of Biological Macromolecules
• Rice starch-alginate systems gelatinised by high hydrostatic pressure (HHP) as dysphagia-oriented matrices, Rivero-Ramos, P., Valdez, M., Sanz, T., Garzon, R., Rosell, C., Benlloch-Tinoco, M., Rodrigo, D. 1 Jun 2024, In: Food Hydrocolloids
• Theobroma Genus: Exploring the Therapeutic Potential of T. grandiflorum and T. bicolor in biomedicine, Benlloch-Tinoco, M., Nuñez Ramírez, J., García, P., Gentile, P., Girón-Hernández, J. 1 Oct 2024, In: Food Bioscience
• Exploring the effect of utilising organic acid solutions in ultrasound-assisted extraction of pectin from apple pomace, and its potential for biomedical purposes, Girón-Hernández, J., Pazmino, M., Barrios‐Rodríguez, Y., Turo, C., Wills, C., Cucinotta, F., Benlloch Tinoco, M., Gentile, P. 1 Jul 2023, In: Heliyon

Pedro Rivero Ramos Potential of non-thermal technologies for the development of alginate and starch-based functional ingredients and food products. Start Date: 06/05/2022 End Date: 05/06/2025

• Food Science July 07 2015
• Food Science March 01 2011
• Food Science June 01 2009
• Engineering June 01 2007
• Fellow Institute of Food Science and Technology FIFST 2024
• Fellow Higher Education Academy FHEA 2018