Dorine Duijsens

KU Leuven

H指数:14

被引数:451

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Impact of seed-to-seed size and hardness heterogeneity on in vitro starch digestibility of common beans

种子大小和硬度异质性对普通菜豆体外淀粉消化性的影响

LWT-Food Science and Technology

IF6.6

2026-10-280

OAAI

Comparison of drying methods to produce bean flours with cellular integrity: Effect on digestive, techno-functional and sensory properties

比较干燥方法对保持细胞完整性豆粉的消化、技术功能和感官性质的影响

Food Research International

IF8

2026-08-010

PRE

The importance of oral processing of bean-based wraps with different microstructures on starch digestion: an in vivo and in vitro study

豆基包裹物不同微观结构对口腔处理过程中淀粉消化的影响：一项体内和体外研究

Food & Function

IF5.4

2026-06-010

Pro(cessing) versus anti(nutrients): how common bean flour processing and formulation impact antinutrient levels and in vitro macro- and micronutrient digestion properties

加工（Processing）与抗营养因子（antinutrients）：豆粉的加工和配方如何影响抗营养因子水平及体外宏量与微量营养素的消化特性

Food Hydrocolloids

IF12.4

2026-02-260

PRE

Transglutaminase mediated crosslinking of pea protein: from rheology to proteomics

谷氨酰胺转氨酶介导的豌豆蛋白交联：从流变学到蛋白质组学

Food Hydrocolloids

IF12.4

2025-11-120

PRE

The impact of cellular intactness on the in vitro starch digestion and thickening potential of chickpea flour blends: An integrated approach

细胞完整性对鹰嘴豆面粉混合物体外淀粉消化和增稠潜力的影响：一种综合方法

Innovative Food Science & Emerging Technologies

IF6.8

2025-09-300

PRE

Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility

酸面团发酵剂和面包制作过程对与淀粉消化性相关的全麦面包特性有影响

Current Research in Food Science

IF7

2025-09-240

OAAI

Interlaboratory validation of an optimized protocol for measuring α-amylase activity by the INFOGEST international research network

国际研究网络INFOGEST对一种优化后的α-淀粉酶活性测定方法的实验室间验证

Scientific Reports

IF3.9

2025-08-230

OAAI

Impact of the stepwise implementation of INFOGEST semi-dynamic conditions on in vitro starch and protein digestion: A case study on lentil cotyledon cells

FOOD RESEARCH INTERNATIONAL

IF8

2024-12-010

PRE

Single versus multiple metabolite quantification of in vitro starch digestion: A comparison for the case of pulse cotyledon cells

FOOD CHEMISTRY

IF9.8

2024-10-011

PRE

From static to semi-dynamic in vitro digestion conditions relevant for the older population: starch and protein digestion of cooked lentils

从静态到半动态的与老年人相关的体外消化条件: 煮熟的扁豆的淀粉和蛋白质消化

FOOD & FUNCTION

IF5.4

2024-01-014

Pea protein extraction method impacts the protein (micro)structural organisation and in vitro digestion kinetics

FOOD & FUNCTION

IF5.4

2024-01-013

Targeted hydrothermally induced cell biopolymer changes explain the in vitro digestion of starch and proteins in common bean (Phaseolus vulgaris) cotyledons

靶向水热诱导的细胞生物聚合物变化解释了普通豆 (菜豆) 子叶中淀粉和蛋白质的体外消化

FOOD & FUNCTION

IF5.4

2024-01-010

PRE

In vitro macronutrient digestibility and mineral bioaccessibility of lentil-based pasta: The influence of cellular intactness

FOOD CHEMISTRY

IF9.8

2023-10-018

Size exclusion chromatography to evaluate in vitro proteolysis: A case study on the impact of microstructure in pulse powders

尺寸排阻色谱法评估体外蛋白水解: 脉冲粉末中微观结构影响的案例研究

FOOD CHEMISTRY

IF9.8

2023-08-016

Protein accessibility level affects macronutrient digestion kinetics of plant-based shakes

FOOD HYDROCOLLOIDS

IF12.4

2023-04-018

Corrigendum to Strategic choices for in vitro food digestion methodologies enabling food digestion design [Trends in Food Science & Technology 126 (2022) 61-72]

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2022-11-010

OAAI

Effect of manufacturing conditions on in vitro starch and protein digestibility of (cellular) lentil-based ingredients

FOOD RESEARCH INTERNATIONAL

IF8

2022-08-0116

OAAI

Strategic choices for in vitro food digestion methodologies enabling food digestion design

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2022-08-0124

OAAI

Studying semi-dynamic digestion kinetics of food: Establishing a computer-controlled multireactor approach

FOOD RESEARCH INTERNATIONAL

IF8

2022-06-017

OAAI

Dorine Duijsens

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