Julia Rodriguez Garcia

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Associate Professor in Food Science

University of Reading

United Kingdom

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About

Julia Rodriguez Garcia is an Associate Professor in Food Science at the University of Reading, UK. Her research areas encompass the nutritional enhancement of food products, dietary fiber preferences in older adults, and the development of food texture and quality through innovative ingredients and processing techniques. Recent articles reflect her focus on topics such as the use of alternative emulsifiers, optimization of food formulations, and the health benefits of plant-based ingredients.

Recent Grants

Grant: Close

Increasing UK Dietary Fibre - The Case for the Great White British Loaf

Open Date: 2022-10-06

Close Date: 2025-10-05

Grant: Close

Key molecules derived from enzymatic treatment of wafer batter and their impact on batter rheology

Open Date: 2022-09-30

Close Date: 2026-09-29

Grant: Close

'Raising the Pulse' (RtP): Systems analysis of the environmental, nutritional and health benefits of pulse-enhanced foods

Open Date: 2022-09-30

Close Date: 2025-09-29

Grant: Close

Development of novel value chain from cocoa pod husks in Indonesia: Technological, environmental and socio-economic challenges of a value chain

Open Date: 2017-04-30

Close Date: 2019-07-30

Articles (14)

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2025

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2024

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2022

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2021

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The Queen's University Belfast

UNITED KINGDOM

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Paul Anthony Sharp

King’s College London

UNITED KINGDOM

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Julia Rodriguez Garcia

Research Interests

Explore related searches

Contact this professor

About

Recent Grants

Articles (14)

Co-spray drying whey protein isolate with polysaccharides provides additional lubrication impacting the sensory profile of model beverages

Fibre4life: Investigating older adults dietary fibre preferences and the role of targeted educational materials on modulating future dietary fibre intake

Improved nutritional value of surplus bread and perennial ryegrass via solid-state fermentation with Rhizopus oligosporus

‘Raising the Pulse’: The environmental, nutritional and health benefits of pulse‐enhanced foods

Effect of defatted melon seed residue on dough development and bread quality

Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions

Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose

Physical and Chemical Characterisation of Conventional and Nano/Emulsions: Influence of Vegetable Oils from Different Origins

Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type

Soluble fibres as sucrose replacers: Effects on physical and sensory properties of sugar-reduced short-dough biscuits

Sweet corn cob as a functional ingredient in bakery products

The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product

Investigating Methods to Mitigate Whey Protein Derived Mouthdrying

Effect of D-allulose, in comparison to sucrose and D-fructose, on the physical properties of cupcakes

Collaborators (13)

Afroditi Chatzifragkou

Stephanie Bull

Julie Lovegrove

R.A. Rastall

Miriam Clegg

Donal O'Sullivan

Richard Frazier

Victoria Norton

Stella Lignou

Niamh Harbourne

John Hammond

Anastasios (Tassos) Koidis

Paul Anthony Sharp

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