Effect of presence of gluten and spreads on the oral processing behavior of breads von Mosca, Ana Carolina, Moretton, Martina, Angelino, Donato, Pellegrini, Nicoletta

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Adult and elderly in vitro digestibility patterns of proteins and carbohydrates as affected by different commercial bread types von Moretton, Martina, Alongi, Marilisa, Melchior, Sofia, Anese, Monica

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Steering protein and carbohydrate digestibility by food design to address elderly needs: The case of pea protein enriched bread von Moretton, Martina, Alongi, Marilisa, Renoldi, Niccolò, Anese, Monica

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Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins von Melchior, Sofia, Moretton, Martina, Alongi, Marilisa, Calligaris, Sonia, Cristina Nicoli, Maria, Anese, Monica

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High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins von Melchior, Sofia, Moretton, Martina, Calligaris, Sonia, Manzocco, Lara, Nicoli, Maria Cristina

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Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery von Plazzotta, Stella, Moretton, Martina, Calligaris, Sonia, Manzocco, Lara

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Identification of desirable mechanical and sensory properties of bread for the elderly von Moretton, Martina, Cattaneo, Camilla, Mosca, Ana Carolina, Proserpio, Cristina, Anese, Monica, Pagliarini, Ella, Pellegrini, Nicoletta

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Designing food for the elderly: the critical impact of food structure von Calligaris, Sonia, Moretton, Martina, Melchior, Sofia, Mosca, Ana Carolina, Pellegrini, Nicoletta, Anese, Monica

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Effect of high pressure homogenization on in vitro digestibility and colon fermentability of pea protein-rich bread designed for elderly consumers von Moretton, Martina, Casertano, Melania, Pellegrini, Nicoletta, Anese, Monica, Fogliano, Vincenzo, Capuano, Edoardo

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