selected publications
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article
- The role of thermostable proteinaceous alpha-amylase inhibitors in slowing starch digestion in pasta. Food Hydrocolloids. 2019
- Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure. Carbohydrate Polymers. 2016
- Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate. Food Chemistry. 2015