Purdue University-ko ikertzaileekin lankidetzan egindako argitalpenak (25)

2023

  1. Formation of slowly digestible, amylose–lipid complexes in extruded wholegrain pearl millet flour

    International Journal of Food Science and Technology, Vol. 58, Núm. 3, pp. 1336-1345

2022

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

    Innovative Food Science and Emerging Technologies, Vol. 77

  2. Novel pearl millet couscous process for West African markets using a low-cost single-screw extruder

    International Journal of Food Science and Technology, Vol. 57, Núm. 7, pp. 4594-4601

2021

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

    Food Hydrocolloids, Vol. 113

2020

  1. Effect of edible plant materials on provitamin A stability and bioaccessibility from extruded whole pearl millet (P. typhoides) composite blends

    LWT, Vol. 123

  2. Investigating the potential of slow-retrograding starches to reduce staling in soft savory bread and sweet cake model systems

    Food Research International, Vol. 138

  3. Long-term low shear-induced highly viscous waxy potato starch gel formed through intermolecular double helices

    Carbohydrate Polymers, Vol. 232

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

    International Journal of Pharmaceutics, Vol. 579

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

    Carbohydrate Polymers, Vol. 246

  6. Pearl millet (: Pennisetum glaucum) couscous breaks down faster than wheat couscous in the Human Gastric Simulator, though has slower starch hydrolysis

    Food and Function

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

  2. Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity

    Carbohydrate Polymers, Vol. 215, pp. 198-206

2018

  1. Corrigendum to “Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust” [Food Chem. 239 (2018) 295–303](S0308814617311020)(10.1016/j.foodchem.2017.06.122)

    Food Chemistry

  2. Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

    Critical Reviews in Food Science and Nutrition, Vol. 58, Núm. 13, pp. 2119-2135

  3. Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust

    Food Chemistry, Vol. 239, pp. 295-303

  4. Quantifying the surface properties of enzymatically-made porous starches by using a surface energy analyzer

    Carbohydrate Polymers, Vol. 200, pp. 543-551

  5. Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage

    Journal of Food Engineering, Vol. 238, pp. 134-140

  6. Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths

    Carbohydrate Polymers, Vol. 197, pp. 531-539

2017

  1. Biophysical features of cereal endosperm that decrease starch digestibility

    Carbohydrate Polymers, Vol. 165, pp. 180-188

  2. Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

    International Journal of Biological Macromolecules, Vol. 101, pp. 326-333