Publicacións en colaboración con investigadores/as de University of Guelph (57)

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

    Food Hydrocolloids, Vol. 157

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

    Food Hydrocolloids, Vol. 151

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. 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

  3. Quality and chemical stability of long-term stored soy, canola, and sunflower cold-pressed cake lipids before and after thermomechanical processing: A 1H NMR study

    LWT, Vol. 173

  4. α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content

    Innovative Food Science and Emerging Technologies, Vol. 88

2022

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

    Carbohydrate Polymers, Vol. 298

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

    Innovative Food Science and Emerging Technologies, Vol. 77

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

    Food Hydrocolloids, Vol. 131

  4. 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. Development and assessment of GC/MS and HPAEC/PAD methodologies for the quantification of α-galacto-oligosaccharides (GOS) in dry beans (Phaseolus vulgaris)

    Food Chemistry, Vol. 349

  3. Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida)

    Food Hydrocolloids, Vol. 113

  4. Mesoscale structuring of gluten-free bread with starch

    Current Opinion in Food Science, Vol. 38, pp. 189-195

  5. The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systems

    Meat Science, Vol. 172

  6. 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. Effect of edible plant materials on provitamin A stability and bioaccessibility from extruded whole pearl millet (P. typhoides) composite blends

    LWT, Vol. 123

  2. Fiber degrading enzymes increased monosaccharides release and fermentation in corn distillers dried grains with solubles and wheat middlings steeped without or with protease

    Translational Animal Science, Vol. 4, Núm. 3, pp. 1-16

  3. Fine structure, physicochemical and antioxidant properties of LM-pectins from okra pods dried under different techniques

    Carbohydrate Polymers, Vol. 241