Mario M. Martinez
Aarhus Universitet
H-index: 36
Europe-Denmark
Top articles of Mario M. Martinez
Multifunctional phloroglucinol-loaded pea starch coating for refrigerated salmon
Food Packaging and Shelf Life
2024/6/1
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
2024/5/30
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
2024/4/10
New milk protein anisotropic structures formed by high moisture extrusion
Food Hydrocolloids
2024/4/1
Texture profiling of muscle meat benchmarks and plant-based analogues: An instrumental and sensory design approach with focus on correlations
Food Hydrocolloids
2024/2/2
Exploring novel organocatalytic-acetylated pea starch blends in the development of hot-pressed bioplastics
International Journal of Biological Macromolecules
2024/2/1
Starch esterification using deep eutectic solvents as chaotropic agents and reaction promoters
Green Chemistry
2024
Electrospun plant protein-based nanofibers in food packaging
2023/8/24
Modulating temperature and pH during subcritical water extraction tunes the molecular properties of apple pomace pectin as food gels and emulsifiers
Food Hydrocolloids
2023/12/1
Preparation and characterization of self-standing biofilms from compatible pectin/starch blends: Effect of pectin structure
International Journal of Biological Macromolecules
2023/11/1
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
2023/11/1
Untargeted screening and in silico toxicity assessment of semi-and non-volatile compounds migrating from polysaccharide-based food contact materials
Food Chemistry
2023/11/1
Fucose modifies short chain fatty acid and H2S formation through alterations of microbial cross-feeding activities
FEMS Microbiology Ecology
2023/10
α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content
Innovative Food Science & Emerging Technologies
2023/8/1
High amylose starch thermally processed by ohmic heating: Electrical, thermal, and microstructural characterization
Innovative Food Science & Emerging Technologies
2023/7/1
Single-Molecule Atomic Force Microscopy Force Spectroscopy of Modified Phytoglycogen Nanoparticles
APS March Meeting Abstracts
2023
Formation of slowly digesting, amylose‐lipid complexes in extruded wholegrain pearl millet flour
International Journal of Food Science & Technology
2023
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
2023/1/1
A comparative investigation of seed storage protein fractions: The synergistic impact of molecular properties and composition on anisotropic structuring
Food Hydrocolloids
2023/4/1
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