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Esther Staes

KU Leuven

H指数:2

被引数:21

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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

OA

Lentil flours with different degrees of cellular intactness as thickening agents in high-moisture viscous foods: A case study on tomato soup

不同细胞完整性程度的鹰嘴豆粉作为高水分粘稠食品的增稠剂：以番茄汤为例

Applied Food Research

IF6.2

2026-04-250

OAAI

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

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

The potential of different cooking media during hydrothermal treatment to steer the microstructure of black bean-based flour by influencing pectin solubilization kinetics

不同烹饪介质在热水处理过程中通过影响果胶溶解动力学来调控黑豆基面粉微观结构的潜力

APPLIED FOOD RESEARCH

IF6.2

2025-06-010

OAAI

Unravelling the impact of emulsifier blends on interfacial properties and in vitro small intestinal lipolysis of oil-in-water emulsions

阐明乳化剂混合物对水包油乳液的界面特性和体外小肠脂解的影响

FOOD HYDROCOLLOIDS

IF12.4

2023-08-015

OA