Baltasar Vallès‐Pàmies

In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods

Anne-Laure S. Ferry, John R. Mitchell, Joanne Hort et al. · Journal of Agricultural and Food Chemistry · 2006 · 73 citations

Agriculture, Biochemistry, Food Science +17

Effect of the Extent of Conversion and Retrogradation on the Digestibility of Potato Starch

Imad A. Farhat, Juliane Protzmann, Antje Becker et al. · Starch - Stärke · 2001 · 54 citations

Life Sciences, Biochemistry, Food Science +17

Dissolution tests as a tool for predicting bioaccessibility of nutrients during digestion

C. Tedeschi, V. Clement, Martine Rouvet et al. · Food Hydrocolloids · 2008 · 51 citations

Agriculture, Food Science, Nutrition +12

The effects of low molecular weight additives on the viscosities of cassava starch

Baltasar Vallès‐Pàmies, Fiona Barclay, Sandra E. Hill et al. · Carbohydrate Polymers · 1997 · 37 citations

Agriculture, Chemical Engineering, Food Science +12

Modelling and control of moisture transfers in high, intermediate and low aw composite food

Valérie Guillard, Hugh Powell, Baltasar Vallès‐Pàmies et al. · Food Chemistry · 2007 · 29 citations

Agriculture, Food Science, Food Engineering +12