Publicacions en col·laboració amb investigadors/es de University of Guelph (26)

2024

  1. Comparative rheology and antioxidant potential of high-methoxyl sugar acid gels of unrefined powder and acid-extracted pectin from two hawthorn (Crataegus pinnatifida) fruit cultivars

    LWT, Vol. 203

  2. Texture profiling of muscle meat benchmarks and plant-based analogues: An instrumental and sensory design approach with focus on correlations

    Food Hydrocolloids, Vol. 151

2023

  1. A comparative investigation of seed storage protein fractions: The synergistic impact of molecular properties and composition on anisotropic structuring

    Food Hydrocolloids, Vol. 137

2022

  1. Changes to fine structure, size and mechanical modulus of phytoglycogen nanoparticles subjected to high-shear extrusion

    Carbohydrate Polymers, Vol. 298

  2. Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking

    Innovative Food Science and Emerging Technologies, Vol. 77

  3. Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring

    Food Hydrocolloids, Vol. 131

  4. Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions

    Foods, Vol. 11, Núm. 14

2021

  1. Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds

    Food Chemistry, Vol. 364

  2. Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida)

    Food Hydrocolloids, Vol. 113

  3. Mesoscale structuring of gluten-free bread with starch

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

  4. The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systems

    Meat Science, Vol. 172

  5. The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures

    Food Hydrocolloids, Vol. 112

2020

  1. High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans (Phaseolus vulgaris)

    Foods, Vol. 9, Núm. 8

  2. Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads

    Food Hydrocolloids, Vol. 100

  3. Modification of physicochemical properties of breadfruit flour using different twin-screw extrusion conditions and its application in soy protein gels

    Foods, Vol. 9, Núm. 8

  4. Molecular and physical characterization of octenyl succinic anhydride-modified starches with potential applications in pharmaceutics

    International Journal of Pharmaceutics, Vol. 579

  5. Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making

    Food Chemistry, Vol. 317

  6. On the role of the internal chain length distribution of amylopectins during retrogradation: Double helix lateral aggregation and slow digestibility

    Carbohydrate Polymers, Vol. 246

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

    LWT, Vol. 132

2019

  1. Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb

    Food Chemistry, Vol. 274, pp. 664-671