Publications en collaboration avec des chercheurs de Aarhus University (23)

2024

  1. In vitro gastric digestion of polysaccharides in mixed dispersions: Evaluating the contribution of human salivary α-amylase on starch molecular breakdown

    Current Research in Food Science, Vol. 8

  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

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

    Food Hydrocolloids, Vol. 137

  2. Compositional Attributes of Blue Lupin (Lupinus angustifolius) Seeds for Selection of High-Protein Cultivars

    Journal of Agricultural and Food Chemistry

  3. Preparation and characterization of self-standing biofilms from compatible pectin/starch blends: Effect of pectin structure

    International Journal of Biological Macromolecules, Vol. 251

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

    LWT, Vol. 173

  5. Supramolecular structure modification of RuBisCO from alfalfa during removal of chloroplastic materials

    Innovative Food Science and Emerging Technologies, Vol. 87

  6. Variation of in vitro digestibility of pea protein powder dispersions from commercially available sources

    Food Chemistry, Vol. 401

2022

  1. Cellular lipids and protein alteration during biodegradation of expanded polystyrene by mealworm larvae under different feeding conditions

    Chemosphere, Vol. 300

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

    Carbohydrate Polymers, Vol. 298

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

    Innovative Food Science and Emerging Technologies, Vol. 77

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

    Food Hydrocolloids, Vol. 131

  5. 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