Publications by authors named "Lisa Lamothe"

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Micronutrient Profile and Carbohydrate Microstructure of Commercially Prepared and Home Prepared Infant Fruit and Vegetable Purees.
Lyndsey R Huss, Julie Dean, Lisa M Lamothe, Bruce Hamaker, Brad Reuhs

Nutrients· December 2022

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New insights suggest isomaltooligosaccharides are slowly digestible carbohydrates, rather than dietary fibers, at constitutive mammalian α-glucosidase levels.
Young-Bo Song, Lisa M Lamothe, Nardo Esmeralda Nava Rodriguez, David R Rose, Byung-Hoo Lee

Food Chem· July 2022

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Extruded Wheat Bran Consumption Increases Serum Short-Chain Fatty Acids but Does Not Modulate Psychobiological Functions in Healthy Men: A Randomized, Placebo-Controlled Trial.
Boushra Dalile, Danique La Torre, Polona Kalc, Francesca Zoppas, Chiara Roye, Lisa Lamothe

Front Nutr· May 2022

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A Decentralized Study Setup Enables to Quantify the Effect of Polymerization and Linkage of α-Glucans on Post-Prandial Glucose Response.
Frederik Delodder, Andreas Rytz, Fabien Foltzer, Lisa Lamothe, Carmine d'Urzo

Nutrients· March 2022

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Boosting the value of insoluble dietary fiber to increase gut fermentability through food processing.
Lisa M Lamothe, Thaisa M Cantu-Jungles, Tingting Chen, Stefan Green, Ankur Naqib

Food Funct· November 2021

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Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber.
Ndegwa H Maina, Anne Rieder, Yamina De Bondt, Noora Mäkelä-Salmi, Stefan Sahlstrøm, Lisa M Lamothe

Foods· October 2021

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The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits.
María Teresa Molina, Lisa Lamothe, Deniz Z Gunes, Sandra M Vaz, Pedro Bouchon

Foods· September 2021

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Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study.
Chiara Roye, Muriel Henrion, Hélène Chanvrier, Chrystel Loret, Roberto King, Lisa Lamothe

Foods· February 2021

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The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran.
Yamina De Bondt, Inge Liberloo, Chiara Roye, Erich J Windhab, Lisa Lamothe

Foods· November 2020

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Determination of glucose generation rate from various types of glycemic carbohydrates by mammalian glucosidases anchored in the small intestinal tissue.
Jung-Min Seo, Lisa M Lamothe, Hansol Shin, Sean Austin, Sang-Ho Yoo

Int J Biol Macromol· July 2020

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Synthesis of novel α-glucans with potential health benefits through controlled glucose release in the human gastrointestinal tract.
Joana Gangoiti, Sarah F Corwin, Lisa M Lamothe, Christina Vafiadi, Bruce R Hamaker

Crit Rev Food Sci Nutr· February 2020

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The scientific basis for healthful carbohydrate profile.
Lisa M Lamothe, Kim-Anne Lê, Rania Abou Samra, Olivier Roger, Hilary Green

Crit Rev Food Sci Nutr· October 2019

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Cereal B-Glucans: The Impact of Processing and How It Affects Physiological Responses.
Muriel Henrion, Célia Francey, Kim-Anne Lê, Lisa Lamothe

Nutrients· July 2019

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Predicting Glycemic Index and Glycemic Load from Macronutrients to Accelerate Development of Foods and Beverages with Lower Glucose Responses.
Andreas Rytz, Dorothée Adeline, Kim-Anne Lê, Denise Tan, Lisa Lamothe

Nutrients· May 2019

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Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents.
Sathaporn Srichuwong, Delphine Curti, Sean Austin, Roberto King, Lisa Lamothe

Food Chem· October 2017

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Characterization of the Paenibacillus beijingensis DSM 24997 GtfD and its glucan polymer products representing a new glycoside hydrolase 70 subfamily of 4,6-α-glucanotransferase enzymes.
Joana Gangoiti, Lisa Lamothe, Sander Sebastiaan van Leeuwen, Christina Vafiadi, Lubbert Dijkhuizen

PLoS One· September 2017

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Dietary fibre-based SCFA mixtures promote both protection and repair of intestinal epithelial barrier function in a Caco-2 cell model.
Tingting Chen, Choon Young Kim, Amandeep Kaur, Lisa Lamothe, Maliha Shaikh

Food Funct· March 2017

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Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans.
Lisa M Lamothe, Sathaporn Srichuwong, Bradley L Reuhs, Bruce R Hamaker

Food Chem· January 2015

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