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Laura Roman

Showing results (1-10 of 29) with videos related to

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Foods (Basel, Switzerland)|July 24, 2019
Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial AlternativesLaura Roman, Mario M Martinez
Foods (Basel, Switzerland)|March 13, 2025
Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food ProteinsRuifen Li, Norbert Raak, Laura Roman
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Gluten-Free Breads: The Gap Between Research and Commercial RealityLaura Roman, Mayara Belorio, Manuel Gomez
Carbohydrate Polymers|April 15, 2019
Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacityLaura Roman, Osvaldo Campanella, Mario M Martinez
Annual Review of Food Science and Technology|February 5, 2026
Plant-Protein Fortification of Cereal Foods: Market Insights and Nutritional Implications for the Dietary ExposomeFlorencia Parle, Mario M Martinez, Laura Roman
Food & Function|January 16, 2019
Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten statesLaura Roman, Marta Sahagun, Manuel Gomez, et al.
Food Chemistry|October 31, 2018
Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumbLaura Roman, Manuel Gomez, Bruce R Hamaker, et al.
Foods (Basel, Switzerland)|August 13, 2020
Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein GelsShiqi Huang, Laura Roman, Mario M Martinez, et al.
Meat Science|November 23, 2020
The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systemsShiqi Huang, Laura Roman, Mario M Martinez, et al.
Food Chemistry|May 8, 2025
Effect of salt extraction on composition, structure, and thermal properties of pea proteinYi Zhang, Laura Roman, Jacob Judas Kain Kirkensgaard, et al.
Pageof 3

Showing results (1-10 of 29) with videos related to

Sort By:
Pageof 3
Foods (Basel, Switzerland)|July 24, 2019
Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial AlternativesLaura Roman, Mario M Martinez
Foods (Basel, Switzerland)|March 13, 2025
Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food ProteinsRuifen Li, Norbert Raak, Laura Roman
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Gluten-Free Breads: The Gap Between Research and Commercial RealityLaura Roman, Mayara Belorio, Manuel Gomez
Carbohydrate Polymers|April 15, 2019
Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacityLaura Roman, Osvaldo Campanella, Mario M Martinez
Annual Review of Food Science and Technology|February 5, 2026
Plant-Protein Fortification of Cereal Foods: Market Insights and Nutritional Implications for the Dietary ExposomeFlorencia Parle, Mario M Martinez, Laura Roman
Food & Function|January 16, 2019
Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten statesLaura Roman, Marta Sahagun, Manuel Gomez, et al.
Food Chemistry|October 31, 2018
Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumbLaura Roman, Manuel Gomez, Bruce R Hamaker, et al.
Foods (Basel, Switzerland)|August 13, 2020
Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein GelsShiqi Huang, Laura Roman, Mario M Martinez, et al.
Meat Science|November 23, 2020
The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systemsShiqi Huang, Laura Roman, Mario M Martinez, et al.
Food Chemistry|May 8, 2025
Effect of salt extraction on composition, structure, and thermal properties of pea proteinYi Zhang, Laura Roman, Jacob Judas Kain Kirkensgaard, et al.
Pageof 3