Lista de obras - Lara Matia-Merino - Dominio Público Uruguay

A natural shear-thickening water-soluble polymer from the fronds of the black tree fern, Cyathea medullaris: Influence of salt, pH and temperature

scholarly article

Assessing the iron chelation capacity of goat casein digest isolates.

artículo científico publicado en 2017

Characterisation of de-structured starch and its shear-thickening mechanism

scholarly article

Characterisation of gold kiwifruit pectin isolated by enzymatic treatment

scholarly article

Characterization of Anthocyanin-Bound Pectin-Rich Fraction Extracted from New Zealand Blackcurrant ( Ribes nigrum ) Juice

scholarly article

Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods

artículo científico publicado en 2014

Complex coacervation of an arabinogalactan-protein extracted from the Meryta sinclarii tree (puka gum) and whey protein isolate

scholarly article

Complex rheological properties of a water-soluble extract from the fronds of the black tree fern, Cyathea medullaris

scientific article published on 16 October 2007

Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment

Effect of Celluclast 1.5L on the physicochemical characterization of gold kiwifruit pectin

artículo científico publicado en 2011

Effect of extraction techniques and conditions on the physicochemical properties of the water soluble polysaccharides from gold kiwifruit (Actinidia chinensis)

scholarly article

Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: relationship to protein gelation

scholarly article

Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels

Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread

scholarly article

Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels

scholarly article

Exploiting the Functionality of Lactic Acid Bacteria in Ice Cream

scholarly article

Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)

artículo científico publicado en 2015

Gel and Pasting Behaviour of Fenugreek-Wheat Starch and Fenugreek – Wheat Flour Combinations

scholarly article

Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion

scholarly article

High-Protein Foods for Dysphagia: Manipulation of Mechanical and Microstructural Properties of Whey Protein Gels Using De-Structured Starch and Salts

artículo científico publicado en 2022

High-sugar-content acid-induced caseinate gels and emulsion gels: Influencea of low-methoxyl pecting

scholarly article

Influence of de-structured starch on fine-stranded polymeric and coarse-stranded particulate whey protein gels

scholarly article

Kernel structure in breads reduces in vitro starch digestion rate and estimated glycaemic potency only at high grain inclusion rates

scholarly article

Microstructure of acid-induced caseinate gels containing sucrose: quantification from confocal microscopy and image analysis

artículo científico publicado en 2005

Molecular and physico-chemical characterization of de-structured waxy potato starch

scholarly article

Molecular characteristics of a novel water-soluble polysaccharide from the New Zealand black tree fern (Cyathea medullaris)

scholarly article

Molecular interactions in composite wheat starch-Mesona chinensis polysaccharide gels: Rheological, textural, microstructural and retrogradation properties

scholarly article

Molecular, rheological and physicochemical characterisation of puka gum, an arabinogalactan-protein extracted from the Meryta sinclairii tree

artículo científico publicado en 2019

Oxidative stability of iron fortified goat and cow milk and their peptide isolates.

artículo científico publicado en 2017

Probing hydrogen bond interactions in a shear thickening polysaccharide using nonlinear shear and extensional rheology.

artículo científico publicado en 2015

Revisiting the interpretation of casein micelle SAXS data

artículo científico publicado en 2016

Rheological characterization of a physically-modified waxy potato starch: Investigation of its shear-thickening mechanism

scholarly article

Solving the mystery of the internal structure of casein micelles.

artículo científico publicado en 2015

Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature

scholarly article

Structure of a shear-thickening polysaccharide extracted from the New Zealand black tree fern, Cyathea medullaris.

artículo científico publicado en 2014

The cation-controlled and hydrogen bond-mediated shear-thickening behaviour of a tree-fern isolated polysaccharide

artículo científico publicado en 2015

The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels

artículo científico publicado en 2019

The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures

artículo científico publicado en 2019

The fate of mamaku gum in the gut: effect on in vitro gastrointestinal function and colon fermentation by human faecal microbiota

scholarly article

The first of the viscoceuticals? A shear thickening gum induces gastric satiety in rats.

artículo científico publicado en 2016

The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties

artículo científico publicado en 2019

The influence of anthocyanins in pectin-whey protein complexation using a natural pigmented blackcurrant pectin

scholarly article

The interactions between wheat starch and Mesona chinensis polysaccharide: A study using solid-state NMR

scientific article published on 22 January 2019

The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology.

artículo científico publicado en 2016

The role of calcium in wheat starch-Mesona chinensis polysaccharide gels: Rheological properties, in vitro digestibility and enzyme inhibitory activities

scholarly article

Time- and shear history-dependence of the rheological properties of a water-soluble extract from the fronds of the black tree fern, Cyathea medullaris

scholarly article

Understanding the interaction between wheat starch and Mesona chinensis polysaccharide

scholarly article

Use of viscous fibres in beverages for appetite control: a review of studies

artículo científico

Lista de obras de Lara Matia-Merino

A natural shear-thickening water-soluble polymer from the fronds of the black tree fern, Cyathea medullaris: Influence of salt, pH and temperature

Assessing the iron chelation capacity of goat casein digest isolates.

Characterisation of de-structured starch and its shear-thickening mechanism

Characterisation of gold kiwifruit pectin isolated by enzymatic treatment

Characterization of Anthocyanin-Bound Pectin-Rich Fraction Extracted from New Zealand Blackcurrant ( Ribes nigrum ) Juice

Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods

Complex coacervation of an arabinogalactan-protein extracted from the Meryta sinclarii tree (puka gum) and whey protein isolate

Complex rheological properties of a water-soluble extract from the fronds of the black tree fern, Cyathea medullaris

Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment

Effect of Celluclast 1.5L on the physicochemical characterization of gold kiwifruit pectin

Effect of extraction techniques and conditions on the physicochemical properties of the water soluble polysaccharides from gold kiwifruit (Actinidia chinensis)

Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: relationship to protein gelation

Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels

Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread

Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels

Exploiting the Functionality of Lactic Acid Bacteria in Ice Cream

Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)

Gel and Pasting Behaviour of Fenugreek-Wheat Starch and Fenugreek – Wheat Flour Combinations

Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion

High-Protein Foods for Dysphagia: Manipulation of Mechanical and Microstructural Properties of Whey Protein Gels Using De-Structured Starch and Salts

High-sugar-content acid-induced caseinate gels and emulsion gels: Influencea of low-methoxyl pecting

Influence of de-structured starch on fine-stranded polymeric and coarse-stranded particulate whey protein gels

Kernel structure in breads reduces in vitro starch digestion rate and estimated glycaemic potency only at high grain inclusion rates

Microstructure of acid-induced caseinate gels containing sucrose: quantification from confocal microscopy and image analysis

Molecular and physico-chemical characterization of de-structured waxy potato starch

Molecular characteristics of a novel water-soluble polysaccharide from the New Zealand black tree fern (Cyathea medullaris)

Molecular interactions in composite wheat starch-Mesona chinensis polysaccharide gels: Rheological, textural, microstructural and retrogradation properties

Molecular, rheological and physicochemical characterisation of puka gum, an arabinogalactan-protein extracted from the Meryta sinclairii tree

Oxidative stability of iron fortified goat and cow milk and their peptide isolates.

Probing hydrogen bond interactions in a shear thickening polysaccharide using nonlinear shear and extensional rheology.

Revisiting the interpretation of casein micelle SAXS data

Rheological characterization of a physically-modified waxy potato starch: Investigation of its shear-thickening mechanism

Solving the mystery of the internal structure of casein micelles.

Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature

Structure of a shear-thickening polysaccharide extracted from the New Zealand black tree fern, Cyathea medullaris.

The cation-controlled and hydrogen bond-mediated shear-thickening behaviour of a tree-fern isolated polysaccharide

The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels

The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures

The fate of mamaku gum in the gut: effect on in vitro gastrointestinal function and colon fermentation by human faecal microbiota

The first of the viscoceuticals? A shear thickening gum induces gastric satiety in rats.

The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties

The influence of anthocyanins in pectin-whey protein complexation using a natural pigmented blackcurrant pectin

The interactions between wheat starch and Mesona chinensis polysaccharide: A study using solid-state NMR

The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology.

The role of calcium in wheat starch-Mesona chinensis polysaccharide gels: Rheological properties, in vitro digestibility and enzyme inhibitory activities

Time- and shear history-dependence of the rheological properties of a water-soluble extract from the fronds of the black tree fern, Cyathea medullaris

Understanding the interaction between wheat starch and Mesona chinensis polysaccharide

Use of viscous fibres in beverages for appetite control: a review of studies