Pedro Bouchon
Pontificia Universidad Católica de Chile
H-index: 30
Latin America-Chile
Top articles of Pedro Bouchon
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Design of cañihua-rice: Development and characterization of an analogue of rice by warm-extrusion of cañihua (Chenopodium pallidicaule Aellen) and rice (Oryza sativa) flours | Food and Humanity | AJ Quispe MC Moreno AM Leon P Bouchon WT Medina | 2024/5/1 |
Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices | Food Chemistry: X | José D Torres Verónica Dueik Ingrid Contardo David Carré Pedro Bouchon | 2024/4/3 |
3G extruded snacks enriched with catechin for high antioxidant capacity | LWT | Yadira Zambrano María Salomé Mariotti-Celis Pedro Bouchon | 2024/1/15 |
Understanding the physical breakdown and catechin bioaccessibility of third generation extruded snacks enriched with catechin using the human gastric simulator | Food & Function | Yadira Zambrano Gail M Bornhorst Pedro Bouchon | 2024 |
Food Structure as a Foundation for Food Texture | Pedro Bouchon Ingrid Contardo María Teresa Molina | 2023/12/21 | |
Effect of extrusion temperature and feed moisture content on the microstructural properties of rice-flour pellets and their impact on the expanded product | Foods | Yadira Zambrano Ingrid Contardo María Carolina Moreno Pedro Bouchon | 2022/1/12 |
The effect of arabinoxylan and wheat bran incorporation on dough rheology and thermal processing of rotary-moulded biscuits | Foods | María Teresa Molina Lisa Lamothe Deniz Z Gunes Sandra M Vaz Pedro Bouchon | 2021/9/30 |
Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose: flour ratio and sucrose particle size | Food Structure | M Teresa Molina Sandra M Vaz Ángel Leiva Pedro Bouchon | 2021/7/1 |
The Creaming of Short Doughs and Its Impact on the Quality Attributes of Rotary-Molded Biscuits | Foods | M Teresa Molina Sandra M Vaz Pedro Bouchon | 2021/3/15 |
Microstructural characterization of vacuum-fried matrices and their influence on starch digestion | Food Structure | Ingrid Contardo Bryony James Pedro Bouchon | 2020/7/1 |
