about
Structure-quality relationship in commercial pasta: a molecular glimpse.Analysis of Pseudomonas aeruginosa cell envelope proteome by capture of surface-exposed proteins on activated magnetic nanoparticles.Recognition and uptake of free and nanoparticle-bound betalactoglobulin--a food allergen--by human monocytes.Soybean-Enriched Snacks Based on African Rice.Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing.Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation.Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches.Stabilization of beta-lactoglobulin by polyols and sugars against temperature-induced denaturation involves diverse and specific structural regions of the protein.In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin.Structural consequences of the interaction of puroindolines with gluten proteins.Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and CookingMolecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pastaEffect of High-Pressure Processing on the Features of Wheat Milling By-productsStructuring and texturing gluten-free pasta: egg albumen or whey proteins?Integrating the information from proteomic approaches: A “thiolomics” approach to assess the role of thiols in protein-based networksMolecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pastaModification of cellulose-based packaging materials for enzyme immobilizationStructural changes in emulsion-bound bovine beta-lactoglobulin affect its proteolysis and immunoreactivityThe Bio-Functional Properties of Pigmented Cereals may Involve Synergies among Different Bioactive SpeciesSurface Layer of Lactobacillus helveticus MIMLh5 Promotes Endocytosis by Dendritic CellsTopological features of the intermolecular contacts in gluten-forming proteins: Exploring a novel methodological approach based on gold nanoparticlesInhibition of Pancreatic α-amylase by Resveratrol Derivatives: Biological Activity and Molecular Modelling Evidence for Cooperativity between Viniferin Enantiomers
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P50
description
researcher ORCID ID = 0000-0002-5389-3979
@en
wetenschapper
@nl
name
Mauro Marengo
@ast
Mauro Marengo
@en
Mauro Marengo
@es
Mauro Marengo
@nl
type
label
Mauro Marengo
@ast
Mauro Marengo
@en
Mauro Marengo
@es
Mauro Marengo
@nl
prefLabel
Mauro Marengo
@ast
Mauro Marengo
@en
Mauro Marengo
@es
Mauro Marengo
@nl
P106
P1153
35791373900
P31
P496
0000-0002-5389-3979