Food matrix impact on rheological and digestive properties of protein-enriched and texture-modified mushroom creams
2022 · Food Hydrocolloids · 26 citations
https://doi.org/10.1016/j.foodhyd.2022.108143
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Marta Gallego
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Marta Gallego is an academic researcher from Instituto de Agroquímica y Tecnología de Alimentos. The author has contributed to research in topics: Protein Hydrolysis and Bioactive Peptides & Meat and Animal Product Quality & Insect Utilization and Effects. The author has an h-index of 28, co-authored 50 publications.
ORCID: 0000-0003-1481-119XPapers by this author
worksImpact of thermal treatments and simulated gastrointestinal digestion on the α-amylase inhibitory activity of different legumes
2023 · Food Chemistry · 24 citations
https://doi.org/10.1016/j.foodchem.2023.135884
Behaviour of texture-modified meats using proteolytic enzymes during gastrointestinal digestion simulating elderly alterations
2023 · Meat Science · 12 citations
https://doi.org/10.1016/j.meatsci.2023.109341
Impact of oxidation on the cardioprotective properties of the bioactive dipeptide AW in dry-cured ham
2022 · Food Research International · 10 citations
https://doi.org/10.1016/j.foodres.2022.112128
Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnation
2024 · Food Research International · 5 citations
https://doi.org/10.1016/j.foodres.2024.115353
Peptidomic profile and α-glucosidase inhibitory activity of cooked and gastrointestinal digested legumes
2024 · LWT · 4 citations
https://doi.org/10.1016/j.lwt.2024.116283
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