MARIO
MARTINEZ MARTINEZ
Investigador en el periodo 2013-2016
Aarhus University
Århus, DinamarcaPublicaciones en colaboración con investigadores/as de Aarhus University (18)
2024
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Texture profiling of muscle meat benchmarks and plant-based analogues: An instrumental and sensory design approach with focus on correlations
Food Hydrocolloids, Vol. 151
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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
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A comparative investigation of seed storage protein fractions: The synergistic impact of molecular properties and composition on anisotropic structuring
Food Hydrocolloids, Vol. 137
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Preparation and characterization of self-standing biofilms from compatible pectin/starch blends: Effect of pectin structure
International Journal of Biological Macromolecules, Vol. 251
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Redistribution of surplus bread particles into the food supply chain
LWT, Vol. 173
2022
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Changes to fine structure, size and mechanical modulus of phytoglycogen nanoparticles subjected to high-shear extrusion
Carbohydrate Polymers, Vol. 298
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Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking
Innovative Food Science and Emerging Technologies, Vol. 77
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Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring
Food Hydrocolloids, Vol. 131
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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
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Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds
Food Chemistry, Vol. 364
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Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida)
Food Hydrocolloids, Vol. 113
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Mesoscale structuring of gluten-free bread with starch
Current Opinion in Food Science, Vol. 38, pp. 189-195
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The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systems
Meat Science, Vol. 172
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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
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High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans (Phaseolus vulgaris)
Foods, Vol. 9, Núm. 8
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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
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On the role of the internal chain length distribution of amylopectins during retrogradation: Double helix lateral aggregation and slow digestibility
Carbohydrate Polymers, Vol. 246
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The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling
LWT, Vol. 132