Publicaciones en colaboración con investigadores/as de Aarhus University (52)

2025

  1. Upcycling stale bread into (meso)porous materials: Xerogels and aerogels

    Food Hydrocolloids, Vol. 160

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. Exploring novel organocatalytic-acetylated pea starch blends in the development of hot-pressed bioplastics

    International Journal of Biological Macromolecules, Vol. 258

  3. Heat-treated bean flour: Exploring techno-functionality via starch-protein structure-function analysis

    Food Hydrocolloids, Vol. 157

  4. 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

  5. Molecular changes and interactions of wheat flour biopolymers during bread-making: Implications to upcycle bread waste into bioplastics

    Carbohydrate Polymers, Vol. 342

  6. Multifunctional phloroglucinol-loaded pea starch coating for refrigerated salmon

    Food Packaging and Shelf Life, Vol. 43

  7. Partitioning and in vitro bioaccessibility of apple polyphenols during mechanical and physiological extraction: A hierarchical clustering analysis with LC-ESI-QTOF-MS/MS

    Food Chemistry, Vol. 441

  8. Starch esterification using deep eutectic solvents as chaotropic agents and reaction promoters

    Green Chemistry, Vol. 26, Núm. 4, pp. 2225-2240

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

    Food Hydrocolloids, Vol. 151

  10. 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

  11. Unraveling the neutral and polar lipidome of Nordic brown macroalgae: A sustainable source of functional lipids

    Food Chemistry, Vol. 459

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. Dispersion of low concentration of particulate or fibrillated protein fillers into plant protein melts and their impact on the elasticity and tenderness gap of plant-based foods

    Food Hydrocolloids, Vol. 144

  4. 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

  5. Fucose modifies short chain fatty acid and H2S formation through alterations of microbial cross-feeding activities

    FEMS Microbiology Ecology, Vol. 99, Núm. 10

  6. High amylose starch thermally processed by ohmic heating: Electrical, thermal, and microstructural characterization

    Innovative Food Science and Emerging Technologies, Vol. 87

  7. Modulating temperature and pH during subcritical water extraction tunes the molecular properties of apple pomace pectin as food gels and emulsifiers

    Food Hydrocolloids, Vol. 145

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

    International Journal of Biological Macromolecules, Vol. 251