All Stories

  1. Effects of different cooking technologies on biopolymers modifications of cereal-based foods: Impact on nutritional and quality characteristics review

    Article • Critical Reviews in Food Science and Nutrition, December 2018, Taylor & Francis

    Professor Teresa De Pilli, Teresa De Pilli

  2. Effects of protein-lipid and starch-lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid

    Article • International Journal of Food Science & Technology, February 2016, Wiley

    Professor Teresa De Pilli

  3. Effect of proteins on the formation of starch-lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid

    Article • International Journal of Food Science & Technology, November 2014, Wiley

    Professor Teresa De Pilli, Teresa De Pilli