Pubblicazioni

Sourdough fermentation of whole and sprouted lentil flours. In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread

2021 - FOOD CHEMISTRY
Perri, Giuseppe; Coda, Rossana; Rizzello, Carlo Giuseppe; Celano, Giuseppe; Ampollini, Marco; Gobbetti, Marco; De Angelis, Maria; Calasso, Maria

Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties

2021 - FOODS
Perri, Giuseppe; Rizzello, Carlo Giuseppe; Ampollini, Marco; Celano, Giuseppe; Coda, Rossana; Gobbetti, Marco; De Angelis, Maria; Calasso, Maria

Physicochemical and nutritional properties of high protein emulsion-type lupin-based model milk alternatives. Effect of protein source and homogenization pressure

2021 - JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Vogelsang-O'Dwyer, Martin; Sahin, Aylin W.; Zannini, Emanuele; Arendt, Elke K.

Formation and thermal and colloidal stability of oil-in-water emulsions stabilized using quinoa and lentil protein blends

2021 - JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Alonso-Miravalles, Loreto; Zannini, Emanuele; Bez, Juergen; Arendt, Elke K.; O'Mahony, James A.

Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder

2021 - JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Alonso-Miravalles, L; Barone, G; Waldron, D; Bez, J; Joehnke, Ms; Petersen, Il; Zannini, E; Arendt, Ek; O'Mahony, Ja

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