256 results on '"Martinez, Mario M."'
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2. Deep eutectic solvent-assisted starch acetylation within stale bread particles to improve water resistance
3. Rat small intestine extract as a source of mammalian α- and β-glycosidases to study polyphenol bioaccessibility and deglycosylation in vitro: A case study with matrix-devoid and matrix-defined apple fractions
4. Heat-treated bean flour: Exploring techno-functionality via starch-protein structure-function analysis
5. Upcycling stale bread into (meso)porous materials: Xerogels and aerogels
6. Molecular changes and interactions of wheat flour biopolymers during bread-making: Implications to upcycle bread waste into bioplastics
7. Understanding the influence of the arabinoxylan-rich psyllium (Plantago ovata) husk on dough elasticity and bread staling: Interplay between biopolymer and water dynamics
8. 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
9. Multifunctional phloroglucinol-loaded pea starch coating for refrigerated salmon
10. Texture profiling of muscle meat benchmarks and plant-based analogues: An instrumental and sensory design approach with focus on correlations
11. New milk protein anisotropic structures formed by high moisture extrusion
12. Exploring novel organocatalytic-acetylated pea starch blends in the development of hot-pressed bioplastics
13. Electrospun plant protein-based nanofibers in food packaging
14. Modulating temperature and pH during subcritical water extraction tunes the molecular properties of apple pomace pectin as food gels and emulsifiers
15. Untargeted screening and in silico toxicity assessment of semi- and non-volatile compounds migrating from polysaccharide-based food contact materials
16. 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
17. Preparation and characterization of self-standing biofilms from compatible pectin/starch blends: Effect of pectin structure
18. α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content
19. High amylose starch thermally processed by ohmic heating: Electrical, thermal, and microstructural characterization
20. A comparative investigation of seed storage protein fractions: The synergistic impact of molecular properties and composition on anisotropic structuring
21. 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
22. Redistribution of surplus bread particles into the food supply chain
23. Changes to fine structure, size and mechanical modulus of phytoglycogen nanoparticles subjected to high-shear extrusion
24. Organocatalytic acetylation of pea starch: Effect of alkanoyl and tartaryl groups on starch acetate performance
25. Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring
26. Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking
27. Organocatalytic esterification of polysaccharides for food applications: A review
28. Recovery of mango starch from unripe mango juice
29. Mesoscale structuring of gluten-free bread with starch
30. Starch nutritional quality: beyond intraluminal digestion in response to current trends
31. Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida)
32. The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures
33. Investigating the potential of slow-retrograding starches to reduce staling in soft savory bread and sweet cake model systems
34. On the role of the internal chain length distribution of amylopectins during retrogradation: Double helix lateral aggregation and slow digestibility
35. The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling
36. The dynamics of starch hydrolysis and thickness perception during oral processing
37. Fine structure, physicochemical and antioxidant properties of LM-pectins from okra pods dried under different techniques
38. Effect of edible plant materials on provitamin A stability and bioaccessibility from extruded whole pearl millet (P. typhoides) composite blends
39. Long-term low shear-induced highly viscous waxy potato starch gel formed through intermolecular double helices
40. Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads
41. Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity
42. Starch esterification using deep eutectic solvents as chaotropic agents and reaction promoters
43. Partitioning and in vitro bioaccessibility of apple polyphenols during mechanical and physiological extraction: A hierarchical clustering analysis with LC-ESI-QTOF-MS/MS
44. Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage
45. Quantifying the surface properties of enzymatically-made porous starches by using a surface energy analyzer
46. Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths
47. Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization
48. Fucose modifies short chain fatty acid and H2S formation through alterations of microbial cross-feeding activities
49. Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment
50. Biophysical features of cereal endosperm that decrease starch digestibility
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