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Laura Roman

Aarhus University

Denmark

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Research Interests

Food Science

100%

Crop Science

20%

Grain Science

40%

Starch Chemistry

40%

Functional Food

30%

Plant Biochemistry

20%

Terpenoid Chemistry

20%

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Articles17

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

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Year:

2025

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

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Year:

2025

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

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Year:

2024

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

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Year:

2024

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

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Year:

2024

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

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Year:

2024

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

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Year:

2023

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

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Year:

2023

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

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Year:

2023

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

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Year:

2023

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

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Year:

2023

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

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Year:

2022

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

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Year:

2022

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

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Year:

2022

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

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Year:

2022

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

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Year:

2022

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

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Year:

2021

Collaborators6

Natalia Prieto Vidal

Aarhus University

DENMARK

Niki Alexi

Aarhus University

DENMARK

EMMANOUIL TSOCHATZIS

Aarhus University

DENMARK

Hartono Tanambell

Aarhus University

DENMARK

Mario Martinez Martinez

Associate Professor

Aarhus University

DENMARK

Norbert Raak

Aarhus University

DENMARK

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