Publications by authors named "Pedro Bouchon"

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Relationship between microstructure formation and starch digestibility in baked gluten-starch matrices.
José D Torres, Verónica Dueik, Ingrid Contardo, David Carré, Pedro Bouchon

Food Chem X· June 2024

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Understanding the physical breakdown and catechin bioaccessibility of third generation extruded snacks enriched with catechin using the human gastric simulator.
Yadira Zambrano, Gail M Bornhorst, Pedro Bouchon

Food Funct· January 2024

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Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product.
Yadira Zambrano, Ingrid Contardo, María Carolina Moreno, Pedro Bouchon

Foods· January 2022

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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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The Creaming of Short Doughs and Its Impact on the Quality Attributes of Rotary-Molded Biscuits.
M Teresa Molina, Sandra M Vaz, Pedro Bouchon

Foods· March 2021

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Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices.
José David Torres, Verónica Dueik, David Carré, Pedro Bouchon

Molecules· October 2019

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In vivo study on the slow release of glucose in vacuum fried matrices.
Ingrid Contardo, Manuel Villalón, Pedro Bouchon

Food Chem· April 2018

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The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch-gluten matrices.
Ingrid Contardo, Javier Parada, Angel Leiva, Pedro Bouchon

Food Chem· April 2016

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Comparison of Chemical and Enzymatic Interesterification of Fully Hydrogenated Soybean Oil and Walnut Oil to Produce a Fat Base with Adequate Nutritional and Physical Characteristics.
Mariel Farfán, Alfredo Álvarez, Alan Gárate, Pedro Bouchon

Food Technol Biotechnol· September 2015

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Evaluating the ability of different characterization parameters to describe the surface of fried foods.
María Carolina Moreno, Pedro Bouchon, Christopher A Brown

Scanning· January 2011

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Understanding oil absorption during deep-fat frying.
Pedro Bouchon

Adv Food Nutr Res· June 2010

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Development of a digital video-microscopy technique to study lactose crystallisation kinetics in situ.
María Paz Arellano, José Miguel Aguilera, Pedro Bouchon

Carbohydr Res· November 2004

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