Concepedia

Alejandra Regand

AR

9

Publications

1.2K

Citations

9

H-Index

2002

Active since

Affiliations

University of Guelph(Current)

Agriculture and Agri-Food Canada

Glycemic Index Laboratories

Alejandra Regand is an author at University of Guelph specializing in food chemistry, food processing, and biochemistry.

Top concepts

Food ChemistryBiochemistryFood ProcessingHealthDiabetesMedicineNutritionMetabolismPhysiologyEngineering

Publications per year

2002–2011

9

Publications

9

The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility

Alejandra Regand, Zazeba Chowdhury, Susan M. Tosh et al. · Food Chemistry · 2011 · 243 citations

Food Chemistry, Nutrition, Biochemistry +11

Structure and ice recrystallization in frozen stabilized ice cream model systems

Alejandra Regand, H. Douglas Goff · Food Hydrocolloids · 2002 · 218 citations

Materials Science, Ice-water System, Freeze-thaw Cycling +10

Physicochemical Properties of β-Glucan in Differently Processed Oat Foods Influence Glycemic Response

Alejandra Regand, Susan M. Tosh, Thomas M.S. Wolever et al. · Journal of Agricultural and Food Chemistry · 2009 · 154 citations

Nutrition, Nutraceutical Ingredient, Food Analysis +17

Processing Affects the Physicochemical Properties of β-Glucan in Oat Bran Cereal

Susan M. Tosh, Yolanda Brummer, S. Shea Miller et al. · Journal of Agricultural and Food Chemistry · 2010 · 146 citations

Ice Recrystallization Inhibition in Ice Cream as Affected by Ice Structuring Proteins from Winter Wheat Grass

Alejandra Regand, H. Douglas Goff · Journal of Dairy Science · 2006 · 141 citations · Full text

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