Guido Rolandelli

Ghent University

H指数:11

被引数:332

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Improvement of physicochemical and textural properties of soy-based meat analogues by the addition of potato starch: Relationships with the secondary structure of proteins

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2026-01-210

PRE

Molecular interactions of biopolymers during high-moisture extrusion and their impacts on micro- and macrostructural properties of plant-based meat analogues: a review

生物聚合物在高水分挤压过程中的分子相互作用及其对植物基肉类替代品微观和宏观结构特性的影响：综述

Trends in Food Science & Technology

IF15.4

2025-12-160

PRE

Pea Starch Pasting and Retrogradation Properties and their Modulation by the Addition of Natural Compounds: Molecular Insights via 1H-NMR Relaxation

豌豆淀粉糊化与回生特性及其通过添加天然化合物的调控：基于¹H-NMR弛豫的分子洞察

Food and Bioprocess Technology

IF5.8

2025-12-010

PRE

Biophysical boundaries for dormancy release in sunflower achenes

向日葵瘦果休眠解除的物理生物学边界

JOURNAL OF EXPERIMENTAL BOTANY

IF5.7

2025-10-011

PRE

Insights on the molecular interactions of tapioca starch with xylitol, Arabic gum, and pectin and their effects on its pasting properties and retrogradation kinetics

木薯淀粉与木糖醇、阿拉伯胶和果胶分子间相互作用的见解及其对糊化特性和回生动力学的影响

Food Structure

IF5.9

2025-07-140

PRE

Soy protein, zein, and rice starch for the development of improved plant protein-based products by high-moisture extrusion

大豆蛋白、玉米蛋白粉（zein）和米淀粉，通过高水分挤压技术开发性能更优的植物蛋白基产品

FOOD RESEARCH INTERNATIONAL

IF8

2025-02-010

PRE

Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch (vol 281, 135960, 2024)

豌豆蛋白基高水分挤压物的质地改良：使用玉米醇溶蛋白和水稻淀粉（卷 281，135960，2024）

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-02-010

PRE

Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-11-010

PRE

Modulation of the retrogradation kinetics of sweet potato starch by the addition of pectin, guar gum, and gallic acid

FOOD HYDROCOLLOIDS

IF12.4

2024-01-019

PRE

Monitoring thermal stability of pure and adulterated sesame oil using Fourier transform infrared spectroscopy and chemometric analysis

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2024-01-012

PRE

Effects of alkalinization and addition of pea protein as a co-protein to zein for the development of gluten-free doughs

FOOD HYDROCOLLOIDS

IF12.4

2024-01-018

PRE

An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics

JOURNAL OF CEREAL SCIENCE

IF3.7

2023-11-015

PRE

Optimising the Polyphenolic Content and Antioxidant Activity of Green Rooibos (Aspalathus linearis) Using Beta-Cyclodextrin Assisted Extraction

MOLECULES

IF4.6

2022-05-319

OAAI

Analysis of molecular mobility in corn and quinoa flours through 1H NMR and its relationship with water distribution, glass transition and enthalpy relaxation

FOOD CHEMISTRY

IF9.8

2022-03-0111

PRE

The complex dependence of non-enzymatic browning development on processing conditions in maize snacks

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-07-019

PREAI

Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach

JOURNAL OF CEREAL SCIENCE

IF3.7

2021-05-0118

PREAI

Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour

FOOD STRUCTURE-NETHERLANDS

IF5.9

2020-07-0126

PREAI

Antioxidant and anti-glycation potential of green pepper (Piper nigrum): Optimization of β-cyclodextrin-based extraction by response surface methodology

FOOD CHEMISTRY

IF9.8

2020-06-0149

PREAI

Detection of quinoa flour adulteration by means of FT-MIR spectroscopy combined with chemometric methods

FOOD CHEMISTRY

IF9.8

2019-02-0145

PREAI

Guido Rolandelli

个人简介

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