Pedro Alejandro Bouchon

pbouchon@uc.cl

Research Lines:

Food Engineering with an Emphasis on the Relationship between Micro-structure and Transportation Phenomena

Keywords from publications:

Microstructure Inulin Polyphenols Extrusion Micro-ct Third Generation Snack Ver más...

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Research Lines

Food Engineering with an Emphasis on the Relationship between Micro-structure and Transportation Phenomena

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Keywords from publications

Title	Year	Doi
In vivo study on the slow release of glucose in vacuum fried matrices	2018	https://doi.org/10.1016/j.foodchem.2017.10.118
Olive leaves extract encapsulated by spray-drying in vacuum fried starch-gluten doughs	2017	https://doi.org/10.1016/j.fbp.2017.10.001
Application of Vacuum Frying as a Furan and Acrylamide Mitigation Technology in Potato Chips	2017	https://doi.org/10.1007/s11947-017-1981-5
Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product	2022	https://doi.org/10.3390/foods11020198
Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle size	2021	https://doi.org/10.1016/j.foostr.2021.100199
The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits	2021	https://doi.org/10.3390/foods10102335
The Creaming of Short Doughs and Its Impact on the Quality Attributes of Rotary-Molded Biscuits	2021	https://doi.org/10.3390/foods10030621
Microstructural characterization of vacuum-fried matrices and their influence on starch digestion	2020	https://doi.org/10.1016/j.foostr.2020.100146
Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices	2019	https://doi.org/10.3390/molecules24203674
Enhancing Micro-CT methods to quantify oil content and porosity in starch-gluten matrices	2018	https://doi.org/10.1016/j.jfoodeng.2018.05.038
Frying of Foods	2018	https://doi.org/10.1007/978-1-4939-3311-2_10
Understanding the physical breakdown and catechin bioaccessibility of third generation extruded snacks enriched with catechin using the human gastric simulator	2023	https://doi.org/10.1039/d3fo03857b
3G extruded snacks enriched with catechin for high antioxidant capacity	2024	https://doi.org/10.1016/j.lwt.2023.115674
Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices	2024	https://doi.org/10.1016/j.fochx.2024.101347
Non-invasive microstructural characterization and in vivo glycemic response of white bread formulated with soluble dietary fiber	2024	https://doi.org/10.1016/j.fbio.2024.104505

School Co-Authors

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External Co-Authors

Yadira Zambrano
2 publications
Veronica Dueik
2 publications

Ingrid Contardo
2 publications
David Carre
2 publications

Jose D. Torres
1 publication
Gail M. Bornhorst
1 publication

Maria Salome Mariotti Celis
1 publication
Jose D. Torres
1 publication