Zambrano Y., Celis M., Bouchon P. (2024)

3G extruded snacks enriched with catechin for high antioxidant capacity

LWT-FOOD SCIENCE AND TECHNOLOGY 192

Torres J., Dueik V., Carre D., Contardo I., Bouchon P. (2024)

Non-invasive microstructural characterization and in vivo glycemic response of white bread formulated with soluble dietary fiber

Food Bioscience 61

Torres J., Dueik V., Contardo I., Carre D., Bouchon P. (2024)

Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices

Food Chemistry-X 22

A.J. Quispe a, M.C. Moreno b, A.M. Leon c, P. Bouchon b, W.T. Medina (2024). Design of cañihua-rice: Developmentcharacterization of an analogue of rice by warm-extrusion of cañihua (Chenopodium pallidicaule Aellen)rice (Oryza sativa) flours. Food and Humanity, 2, 100193. https://doi.org/10.1016/j.foohum.2023.12.001 (2023)

Development and characterization of an analogue of rice by warm-extrusion of cañihua (Chenopodium pallidicaule Aellen) and rice (Oryza sativa) flours

Food and Humanity 2 100193

Zambrano Y., Bornhorst G., Bouchon P. (2023)

Understanding the physical breakdown and catechin bioaccessibility of third generation extruded snacks enriched with catechin using the human gastric simulator

Food & Function

Zambrano Y., Contardo I., Moreno M.C., Bouchon P. (2022)

Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product

Foods 11 2 198

Molina M.T., Vaz S.M., Bouchon P. (2021)

Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle size

Food Structure 29 100199

Molina M.T., Vaz S.M., Bouchon P. (2021)

The Creaming of Short Doughs and Its Impact on the Quality Attributes of Rotary-Molded Biscuits

Foods 10 3 621

Molina M.T., Lamothe L., Gunes D.Z., Vaz S.M., Bouchon P. (2021)

The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits

Foods 10 10 2335

Contardo I., Bryony J Bouchon P. (2020)

Microstructural characterization of vacuum-fried matrices and their influence on starch digestion

Food Structure 25 100146

Torres J.D, Dueik V., Carré D., Bouchon P. (2019)

Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices

Molecules 24 20 3674-3691

Contardo I. and Bouchon P. (2018)

Enhancing Micro-CT methods to quantify oil content and porosity in starch-gluten matrices

Journal of Food Engineering 237 154-161

Contardo I., Villalón M. and Bouchon P. (2018)

In vivo study on the slow release of glucose in vacuum fried matrices

Food Chemistry 245 432-438

Mariotti-Celis M.S., Cortés P., Dueik V., Bouchon P. and Pedreschi F. (2017)

Application of vacuum frying as a furan and acrylamide mitigation technology in potato chips

Food and Bioprocess Technology 10 11 2092-2099

Urzúa C., González E., Dueik V., Bouchon P., Giménez B. and Robert P. (2017)

Olive leaves extract encapsulated by spray-drying in vacuum fried starch–gluten doughs

Food and Bioproducts Processing 106 171-180

Dueik V. and Bouchon P. (2016)

Development of polyphenol-enriched vacuum and atmospheric fried matrices: Evaluation of quality parameters and in vitro bioavailability of polyphenols

Food Research International 88 166-172

Molina M.T., Leiva A. and Bouchon P. (2016)

Examining the effect of freezing on starch gelatinization during heating at high rates using online in situ hot-stage video-microscopy and differential scanning calorimetry

Food and Bioproducts Processing 100 488-495

Cortés P., Badillo G., Segura L. and Bouchon P. (2016)

The effect of different porous media on moisture loss and oil absorption profiles during frying using glass micromodels

AIChE Journal 62 3 629-638

Contardo I., Parada J., Leiva A. and Bouchon P. (2016)

The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch–gluten matrices

Food Chemistry 197 353-358

Farfán M., Álvarez A., Gárate A. and Bouchon P. (2015)

Comparison of Chemical and Enzymatic Interesterifi cation of Fully Hydrogenated Soybean Oil and Walnut Oil to Produce a Fat Base with Adequate Nutritional and Physical

Food Technology and Biotechnology 53 3 361-366

Farfán M., Villalón M.J., Ortíz M.E., Nieto S. and Bouchon P. (2015)

In vivo postprandial bioavailability of interesterified-lipids in sodium-caseinate or chitosan based O/W emulsions

Food Chemistry 171 266-271

Cortés P., Segura L., Kawaji M. and Bouchon P. (2015)

The effect of gravity on moisture loss and oil absorption profiles during a simulated frying process using glass micromodels

Food and Bioproducts Processing 95 133-145

Dueik V., Sobukola O. and Bouchon P. (2014)

Development of low-fat gluten and starch fried matrices with high fiber content

LWT-Food Science and Technology 59 1 6-11

Cortés P., Badillo G., Segura L. and Bouchon P. (2014)

Experimental evidence of water loss and oil uptake during simulated deep-fat frying using glass micromodels

Journal of Food Engineering 140 19-27

Sobukola O.P. and Bouchon P. (2014)

Mass transfer kinetics during deep fat frying of wheat starch and gluten based snacks

Heat & Mass Transfer 50 6 795-801

Sobukola O.P., Dueik V., Muñoz L. and Bouchon P. (2013)

Comparison of vacuum and atmospheric deep-fat frying of wheat starch and gluten based snacks. http://dx.doi.org/10.1007/s10068-013-0064-2

Food Science and Biotechnology 22 1 177-182

Dueik V., Marzullo C. and Bouchon P. (2013)

Effect of vacuum inclusion on the quality and the sensory attributes of carrot snacks.

LWT-Food Science and Technology 50 1 361-365

Moreno M.C.and Bouchon P. (2013)

Microstructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedure. http://dx.doi.org/10.1016/j.jfoodeng.2013.03.007

Journal of Food Engineering 118 2 238-246

Farfán M., Villalón M.J., Ortíz M.E., Nieto S. and Bouchon P. (2013)

The effect of interesterification on the bioavailability of fatty acids in structured lipids.

Food Chemistry 139 1-4 571-577

Ovalle N., Cortés P. and Bouchon P. (2013)

Understanding microstructural changes of starch during atmospheric and vacuum heating in water and oil through online in situ vacuum hot-stage microscopy. http://dx.doi.org/10.1016/j.ifset.2012.11.006

Innovative Food Science & Emerging Technologies 17 135-143

Sobukola O.P., Dueik V. and Bouchon P. (2013)

Understanding the effect of vacuum level in structure development and oil absorption in vacuum-fried wheat starch and gluten-based snacks.

Food and Bioprocess Technology 6 8 2010-2017

Dueik V., Moreno M.C. and Bouchon P. (2012)

Microstructural approach to understand oil absorption during vacuum and atmospheric frying. http://dx.doi.org/10.1016/j.jfoodeng.2012.02.027

Journal of Food Engineering 111 3 528-536

Dueik V. and Bouchon P. (2011)

Development of healthy low-fat snacks: Understanding the mechanisms of quality changes during atmospheric and vacuum frying. http://dx.doi.org/10.1080/87559129.2011.563638

Food Reviews International 27 4 408-432

Dueik V. and Bouchon P. (2011)

Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends. http://dx.doi.org/10.1111/j.1750-3841.2010.01976.x

Journal of Food Science 76 2 E188–E195

Moreno M.C., Brown C.A. and Bouchon P. (2010)

Effect of food surface roughness on oil uptake by deep-fat fried product.

Journal of Food Engineering 101 2 179-186

Moreno M.C., Bouchon P. and Brown C.A. (2010)

Evaluating the ability of different characterization parameters to describe the surface of fried foods.

Scanning 31 1-7

Dueik V., Robert P. and Bouchon P. (2010)

Vacuum frying reduces oil uptake and improves the quality parameters

Food Chemistry 119 3 1143–1149

Gazmuri A.M. and Bouchon P. (2009)

Analysis of wheat gluten and starch matrices during deep-fat frying. http://dx.doi.org/10.1016/j.foodchem.2009.01.020

Food Chemistry 115 3-1 999–1005

(2009)

Capítulo de libro: Understanding oil absorption during deep-fat frying.

Advances if food and nutrition research 57 209-234

Moreno M.C. and Bouchon P. (2008)

A different perspective to study the effect of freeze, air and osmotic drying on oil absorption during potato frying. http://dx.doi.org/10.1111/j.1750-3841.2008.00669.x

Journal of Food Science 73 3 E122-E128

Aguilera, J.M & Bouchon, P. (2008). Scanning electron (SEM) and transmission electron (TEM) microscopies in food analysis. En: Otles S., editor. Handbook of food analysis instruments. Boca raton: CRC Press. P 495-511. (2008)

Capítulo de libro: Scanning electron (SEM) and transmission electron (TEM) microscopies in food analysis

Libro: Handbook of food analysis instruments.

Mariscal M. and Bouchon P. (2008)

Comparison between atmospheric and vacuum frying of apple slices. http://dx.doi.org/10.1016/j.foodchem.2007.09.031

Food Chemistry 107 4 1561-1569

Skurtys O., Bouchon P. and Aguilera J.M. (2008)

Formation of bubbles and foams in gelatine solutions within a vertical glass tube. http://dx.doi.org/10.1016/j.foodhyd.2007.02.003

Food Hydrocolloids 22 4 706-714

Saragoni P., Aguilera J.M. and Bouchon P. (2007)

Changes in particles of coffee powder and extensions to caking. http://dx.doi.org/10.1016/j.foodchem.2006.11.029

Food Chemistry 104 1 122-126

Altimiras P., Pyle L. and Bouchon P. (2007)

Structure-fat migration relationships during storage of cocoa butter model bars: Bloom development and possible mechanisms. http://dx.doi.org/10.1016/j.jfoodeng.2006.06.022

Journal of Food Engineering 80 2 600-610

Dobraszczyk, B. J. , Ainsworth, P., Ibanoglu S. & Bouchon, P. (2006). Baking, extrusion, frying. En: Brennan J.G., editor. Food Processing Handbook. Weinheim: Wiley-VCH. p 237-290. (2006)

Capítulo Baking, extrusion, frying en libro Food Processing Handbook editado por Brennan J.G. Weinheim: Wiley-VCH.

Libro: Food Processing Handbook.

(2006)

Fat migration during storage of cocoa butter model bars: Bloom development and structure-related mechanisms.

2006 IFT Annual Meeting and Food Expo, Orlando, EE.UU. 24-28 Junio.

Pyle, L. & Bouchon, P. (2005) Frying: experiments, models and food structure. 7th World Congress in Chemical Engineering, Glasgow, Escocia, 10-14 Julio. (2005)

Frying: experiments, models and food structure.

Bouchon, P. & Pyle, L. (2005) Modeling the absorption of surface oil during post-frying cooling. 2005 IFT Annual Meeting and Food Expo, New Orleans, EE.UU. 16-20 Julio. (2005)

Modeling the absorption of surface oil during post-frying cooling.

Bouchon P., Pyle D.L. (2005)

Modelling oil absorption during post-frying cooling: I: Model development

Food and Bioproducts Processing 83 C4 253-260

Bouchon P., Pyle D.L. (2005)

Modelling oil absorption during post-frying cooling: II: Solution of the mathematical model, model testing and simulations

Food and Bioproducts Processing 83 C4 261-272

Bouchon P. & Pyle, L. (2005) Modelling surface oil uptake during deep-fat frying. V Congreso Iberoamericano de Ingeniería de Alimentos (Cibia 5), Puerto Vallarta, México, 4-7 Septiembre. (2005)

Modelling surface oil uptake during deep-fat frying.

Castro, L., Bouchon, P & Aguilera, J.M. (2005) Structure-property relationships in amorphous starch matrices. 2005 IFT Annual Meeting and Food Expo, New Orleans, EE.UU. 16-20 Julio. (2005)

Structure-property relationships in amorphous starch matrices.

Quevedo R., Brown C., Bouchon P., Aguilera J.M. (2005)

Surface roughness during storage of chocolate: Fractal analysis and possible mechanisms

Journal of the American Oil Chemists Society 82 6 457-462

Arellano, M.P., Aguilera, J.M. & Bouchon, P. (2004) Development of a digital video-microscopy technique to study lactose crystallization kinetics in situ. Ninth International Congress on Engineering and Food, Montpellier, Francia, 7-11 Marzo, 2004. (2004)

Development of a digital video-microscopy technique to study lactose crystallization kinetics in situ.

Arellano M.P., Aguilera J.M., Bouchon P. (2004)

Developmente of a digital video-microscopy technique to study lactose crystallisation kinetics in situ

Carbohydrate Research 339 2721-2730

Bouchon P., Pyle D.L. (2004)

Studying oil absorption in restructured potato chips

Journal of Food Science 69 3 115-122

Massera A & Bouchon P. (2003) Caracterización y cuantificación de rugosidad en sistemas modelo. IV Congreso Iberoamericano de Ingeniería de Alimentos, Valparaíso, Chile, 5-8 Octubre. (2003)

Caracterización y cuantificación de rugosidad en sistemas modelo.

Romero I, Aguilera JM & Bouchon P. (2003) Crystallization degree in cocoa butter determined by a video-microscopy technique. 2003 IFT Annual Meeting and Food Expo, Chicago, EE.UU. 13-16 Julio. (2003)

Crystallization degree in cocoa butter determined by a video-microscopy technique.

Arellano MP, Aguilera JM & Bouchon P. (2003) Determinación de la Cinética de Cristalización de Lactosa Mediante Video Microscopía Digital. IV Congreso Iberoamericano de Ingeniería de Alimentos, Valparaíso, Chile, 5-8 Octubre. (2003)

Determinación de la Cinética de Cristalización de Lactosa Mediante Video Microscopía Digital.

Miranda ML, Irarrázabal P, Aguilera JM, Bouchon P & Pedreschi F. (2003) Estudio de migración de agua con análisis de imágenes de resonancia magnética nuclear (MRI) en el interior de papas fritas tipo French en post-fritura y su relación con el limpness (pérdida de textura). IV Congreso Iberoamericano de Ingeniería de Alimentos, Valparaíso, Chile, 5-8 Octubre. (2003)

Estudio de migración de agua con análisis de imágenes de resonancia magnética nuclear (MRI) en el interior de papas fritas tipo French en post-fritura y su relación con el limpness (pérdida de textura).

Miranda ML, Beriestain C, López R, Castro E, Aguilera JM, Bouchon P & Pedreschi F. (2003) Pérdida de textura en la post-fritura de papas. IV Jornadas de Investigación, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, 23 Abril. (2003)

Pérdida de textura en la post-fritura de papas.

Bouchon P., Aguilera J.M., Pyle D.L. (2003)

Structure oil-absorption relationships during deep-fat frying

Journal of Food Science 68 9 2711-2716

Arellano MP, Aguilera JM & Bouchon P. (2003) Sugar crystallization kinetics monitored by digital video-microscopy. 2003 IFT Annual Meeting and Food Expo, Chicago, EE.UU. 13-16 Julio. (2003)

Sugar crystallization kinetics monitored by digital video-microscopy.

Miranda M.L., Beirestain C.I., Aguilera J.M., Bouchon P., Pedreschi F. (2002) Análisis de pérdida de textura de papas fritas en el periodo postfritura por medio de una técnica de video y análisis de imágenes XIV Congreso Nacional de Ciencia y Tecnología de Alimentos (2002)

Análisis de pérdida de textura de papas fritas en el periodo postfritura por medio de una técnica de video y análisis de imágenes

Bouchon P., Dobraszczyk B.Brennan J.G. (2002) Baking, Extrusion and Frying Food Processing Handbook, editado por J.G. Brennan a ser publicado el año 2003. (2002)

Baking, Extrusion and Frying

Figueroa P., Arellano M.P., Bunger A., Cadoche L., Aguilera J.M., Bouchon P. (2002) Cuantificación sensorial e instrumental de rugosidad superficial XIV Congreso Nacional de Ciencia y Tecnología de Alimentos (2002)

Cuantificación sensorial e instrumental de rugosidad superficial

Bouchon P. (2002) Estudio de la distribución de aceite en papas fritas utilizando microespectroscopía infraroja XIV Congreso Nacional de Ciencia y Tecnología de Alimentos (2002)

Estudio de la distribución de aceite en papas fritas utilizando microespectroscopía infraroja

Bouchon P., Aguilera J.M. (2001)

Microstructural analysis of frying potatoes

International Journal of Food Science and Technology 36 1-8

Bouchon P., Hollins P., Pearson M., Pyle D.L., Tobin M.J. (2001)

Oil distribution in fried potatoes monitored by infrared microspectroscopy

Journal of Food Science 66 7 918-923