Lara Matia‐Merino - Concepedia

Author

Lara Matia‐Merino

Massey University ORCID

Also Known As

L MATIAMERINO, L. Matia-Merino, Lara Matia-Merino, Lara Matia‐Merino, Lara Matía-Merino, Matia-Merino, Lara

Publications

3.6K

Citations

H-Index

Concepts

All Affiliations

Massey University Riddet Institute Fonterra (New Zealand)Plant & Food Research Sari Agricultural Sciences and Natural Resources University

About

Lara Matia‐Merino is an author at Massey University specializing in engineering, food chemistry, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	20	27	1.5K
2	Health Sciences	14	17	1K
3	Biochemistry	14	14	472
4	Medicine	8	8	511
5	Natural Sciences	5	5	210

Lara Matia‐Merino

Publications

3.5K

Citations

H-Index

Page 1

	Year	Citations
Recent trends in the lipid‐based nanoencapsulation of antioxidants and their role in foods M. R. Mozafari, John G. Flanagan, Lara Matia‐Merino, Journal of the Science of Food and Agriculture Food ChemistryLipid‐based Nanoencapsulation SystemsFood NanotechnologyNanotherapeuticsRecent Trends	2006	313
Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature Seyed H. Hosseini‐Parvar, Lara Matia‐Merino, Kelvin K.T. Goh, Journal of Food Engineering EngineeringBotanyRheologySeed ProcessingFlow Behavior	2010	287
Optimisation study of gum extraction from Basil seeds (<i>Ocimum basilicum</i> L.) Seyed Mohammad Ali Razavi, Seyed Ali Mortazavi, Lara Matia‐Merino, International Journal of Food Science & Technology BotanyFood AnalysisFood BiophysicsAgricultural EconomicsFood Chemistry	2009	204
Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis) Oni Yuliarti, Kelvin K.T. Goh, Lara Matia‐Merino, Food Chemistry EngineeringGold KiwifruitBioanalysisBiotechnologyAnalytical Chemistry	2015	143
Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content Joenalyn P. Osano, Seyed H. Hosseini‐Parvar, Lara Matia‐Merino, Food Hydrocolloids Food ChemistryProtein ContentFood ColloidNovel PolysaccharideBasil Seed	2013	141
The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology Kelvin K.T. Goh, Lara Matia‐Merino, Jie Hong Chiang, Carbohydrate Polymers Biopolymer GelEngineeringPolymer ScienceRheologyPolysaccharide	2016	140
Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels Lara Matia‐Merino, Ka Lau, Eric Dickinson Food Hydrocolloids Food ChemistryBiopolymer GelEngineeringIonic CalciumPolymer Science	2003	110
Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese Seyed H. Hosseini‐Parvar, Lara Matia‐Merino, Matt Golding Food Hydrocolloids Microstructural PropertiesFood MicrostructureRheologyBasil Seed GumFood Engineering	2014	108
Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods Oni Yuliarti, Lara Matia‐Merino, Kelvin K.T. Goh, Food Chemistry Food ChemistryExtraction MethodsDifferent MaturitiesRipeningGold Kiwifruit Pectin	2014	104
Revisiting the interpretation of casein micelle SAXS data Bridget Ingham, A. Smialowska, G. D. Erlangga, Soft Matter	2016	101

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