Pedro Bouchon
Santiago, RM 6904411, Chile
Last Updated: 09/26/2026
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Found 12 publications
Understanding the physical breakdown and catechin bioaccessibility of third generation extruded snacks enriched with catechin using the human gastric simulator.
Journal: Food & function
Published: January 03, 2024
Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product.
Journal: Foods (Basel, Switzerland)
Published: December 01, 2021
The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits.
Journal: Foods (Basel, Switzerland)
Published: August 22, 2021
The Creaming of Short Doughs and Its Impact on the Quality Attributes of Rotary-Molded Biscuits.
Journal: Foods (Basel, Switzerland)
Published: January 23, 2021
Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices.
Journal: Molecules (Basel, Switzerland)
Published: July 22, 2019
In vivo study on the slow release of glucose in vacuum fried matrices.
Journal: Food chemistry
Published: July 11, 2017
Development of polyphenol-enriched vacuum and atmospheric fried matrices: Evaluation of quality parameters and in vitro bioavailability of polyphenols.
Journal: Food research international (Ottawa, Ont.)
Published: December 03, 2015
Comparison of Chemical and Enzymatic Interesterification of Fully Hydrogenated Soybean Oil and Walnut Oil to Produce a Fat Base with Adequate Nutritional and Physical Characteristics.
Journal: Food technology and biotechnology
Published: September 01, 2015
The effect of interesterification on the bioavailability of fatty acids in structured lipids.
Journal: Food chemistry
Published: September 05, 2012
Showing 1-12 of 12
Last Updated: 09/26/2026