Agricultura, alimentación y sanidad animal
Disciplina temática
Aarhus University
Århus, DinamarcaPublicaciones en colaboración con investigadores/as de Aarhus University (29)
2024
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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
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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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Compositional Attributes of Blue Lupin (Lupinus angustifolius) Seeds for Selection of High-Protein Cultivars
Journal of Agricultural and Food Chemistry
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Husbandry practices associated with extensification in European pig production and their effects on pork quality
Meat Science, Vol. 206
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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
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Supramolecular structure modification of RuBisCO from alfalfa during removal of chloroplastic materials
Innovative Food Science and Emerging Technologies, Vol. 87
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Variation of in vitro digestibility of pea protein powder dispersions from commercially available sources
Food Chemistry, Vol. 401
2022
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Cellular lipids and protein alteration during biodegradation of expanded polystyrene by mealworm larvae under different feeding conditions
Chemosphere, Vol. 300
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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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CropPol: A dynamic, open and global database on crop pollination
Ecology
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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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Fungal planet description sheets: 1182-1283
Persoonia: Molecular Phylogeny and Evolution of Fungi, Vol. 46, pp. 313-528
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Mesoscale structuring of gluten-free bread with starch
Current Opinion in Food Science, Vol. 38, pp. 189-195