Ingeniería Agrícola y Forestal
Departamento
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Purdue University
West Lafayette, Estados UnidosPublicaciones en colaboración con investigadores/as de Purdue University (28)
2024
2023
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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
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Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties
Current Research in Food Science, Vol. 6
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Ultrasound treatments of tef [Eragrostis tef (Zucc.) Trotter] flour rupture starch α-(1,4) bonds and fragment amylose with modification of gelatinization properties
LWT, Vol. 174
2022
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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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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
2020
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Effect of edible plant materials on provitamin A stability and bioaccessibility from extruded whole pearl millet (P. typhoides) composite blends
LWT, Vol. 123
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Investigating the potential of slow-retrograding starches to reduce staling in soft savory bread and sweet cake model systems
Food Research International, Vol. 138
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Long-term low shear-induced highly viscous waxy potato starch gel formed through intermolecular double helices
Carbohydrate Polymers, Vol. 232
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Molecular and physical characterization of octenyl succinic anhydride-modified starches with potential applications in pharmaceutics
International Journal of Pharmaceutics, Vol. 579
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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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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
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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
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Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity
Carbohydrate Polymers, Vol. 215, pp. 198-206
2018
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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
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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
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Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust
Food Chemistry, Vol. 239, pp. 295-303
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Quantifying the surface properties of enzymatically-made porous starches by using a surface energy analyzer
Carbohydrate Polymers, Vol. 200, pp. 543-551
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Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage
Journal of Food Engineering, Vol. 238, pp. 134-140