Laura Roman

Aarhus University

Denmark

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Professors in Food Science

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Articles (17)

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2025

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2025

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2024

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2022

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2021

Collaborators (6)

Natalia Prieto Vidal

Aarhus University

DENMARK

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Niki Alexi

Aarhus University

DENMARK

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EMMANOUIL TSOCHATZIS

Aarhus University

DENMARK

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Hartono Tanambell

Aarhus University

DENMARK

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Mario Martinez Martinez

Associate Professor

Aarhus University

DENMARK

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Norbert Raak

Aarhus University

DENMARK

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Laura Roman

Research Interests

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Articles (17)

The role of amylose content on the structure and rheological properties of pea protein-starch systems during pressurized hydrothermal processing

Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins

Comparative rheology and antioxidant potential of high-methoxyl sugar acid gels of unrefined powder and acid-extracted pectin from two hawthorn (Crataegus pinnatifida) fruit cultivars

Optimizing Screw Speed and Barrel Temperature for Textural and Nutritional Improvement of Soy-Based High-Moisture Extrudates

Texture profiling of muscle meat benchmarks and plant-based analogues: An instrumental and sensory design approach with focus on correlations

In vitro gastric digestion of polysaccharides in mixed dispersions: Evaluating the contribution of human salivary α-amylase on starch molecular breakdown

Preparation and characterization of self-standing biofilms from compatible pectin/starch blends

Supramolecular structure modification of RuBisCO from alfalfa during removal of chloroplastic materials

A comparative investigation of seed storage protein fractions: The synergistic impact of molecular properties and composition on anisotropic structuring

Variation of in vitro digestibility of pea protein powder dispersions from commercially available sources

Compositional Attributes of Blue Lupin (Lupinus angustifolius) Seeds for Selection of High-Protein Cultivars

Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring

Cellular lipids and protein alteration during biodegradation of expanded polystyrene by mealworm larvae under different feeding conditions

Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking

Changes to fine structure, size and mechanical modulus of phytoglycogen nanoparticles subjected to high-shear extrusion

Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions

Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds

Collaborators (6)

Natalia Prieto Vidal

Niki Alexi

EMMANOUIL TSOCHATZIS

Hartono Tanambell

Mario Martinez Martinez

Norbert Raak

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