Dominique Larrea-Wachtendorff

Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks

Serena Carpentieri, Dominique Larrea-Wachtendorff, Giovanna Ferrari · Trends in Food Science & Technology · 2022 · 65 citations

Food Chemistry, Food Function, Food Bioactive Compound +5

Starch-Based Hydrogels Produced by High-Pressure Processing (HPP): Effect of the Starch Source and Processing Time

Dominique Larrea-Wachtendorff, Isabel Sousa, Giovanna Ferrari · Food Engineering Reviews · 2020 · 52 citations · Full text

Materials Science, Hydrogels, Biopolymer Gel +9

Potato Starch Hydrogels Produced by High Hydrostatic Pressure (HHP): A First Approach

Dominique Larrea-Wachtendorff, Gipsy Tabilo‐Munizaga, Giovanna Ferrari · Polymers · 2019 · 47 citations · Full text

Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy

Dominique Larrea-Wachtendorff, Gipsy Tabilo‐Munizaga, Luis Moreno‐Osorio et al. · Food Engineering Reviews · 2015 · 42 citations

Protein Chemistry, High Hydrostatic Pressure, Biochemistry +9

Effects of processing conditions and glycerol concentration on rheological and texture properties of starch-based hydrogels produced by high pressure processing (HPP)

Dominique Larrea-Wachtendorff, G. Nobile, Giovanna Ferrari · International Journal of Biological Macromolecules · 2020 · 36 citations

Biopolymer Gel, Hydrogels, Mixed Biopolymers +7