Items where Author is "Colussi, R."

(2024) Green modification techniques: Sustainable approaches to induce novel physicochemical and technofunctional attributes in legume starches. Trends in Food Science & Technology. p. 17. ISSN 0924-2244

(2024) Improving physicochemical and nutritional attributes of rice starch through green modification techniques. Food Chemistry. p. 26. ISSN 0308-8146

(2024) Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging. Food Frontiers. pp. 350-391.

(2024) Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch? Food Frontiers. pp. 1410-1444.

(2023) Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid. Trends in Food Science & Technology. p. 29. ISSN 0924-2244

(2023) Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch. Food Chemistry-X. p. 19. ISSN 2590-1575

(2022) How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches? Trends in Food Science & Technology. pp. 217-237. ISSN 0924-2244

(2022) Oat starch - How physical and chemical modifications affect the physicochemical attributes and digestibility? CARBOHYDRATE POLYMERS. ISSN 01448617 (ISSN)

(2022) Oat starch- How physical and chemical modifications affect the physicochemical attributes and digestibility? Carbohydrate Polymers. p. 16. ISSN 0144-8617