Publications en collaboration avec des chercheurs de Aarhus University (4)

2024

  1. Understanding the influence of the arabinoxylan-rich psyllium (Plantago ovata) husk on dough elasticity and bread staling: Interplay between biopolymer and water dynamics

    Food Hydrocolloids, Vol. 154

2023

  1. Redistribution of surplus bread particles into the food supply chain

    LWT, Vol. 173

2021

  1. Mesoscale structuring of gluten-free bread with starch

    Current Opinion in Food Science, Vol. 38, pp. 189-195

2020

  1. The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling

    LWT, Vol. 132