Research Explorer

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Researcher

Guido Rolandelli

Publications & Research Data

Awards & Distinctions

25 Results

2026

Improvement of physicochemical and textural properties of soy-based meat analogues by the addition of potato starch : relationships with the secondary structure of proteins

Saad JakhjoukhMarina Van HeckeAndre SkirtachMia EeckhoutGuido Rolandelli

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

Molecular interactions of biopolymers during high-moisture extrusion and their impacts on micro- and macrostructural properties of plant-based meat analogues : a review

Guido RolandelliMia Eeckhout

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Pea starch pasting and retrogradation properties and their modulation by the addition of natural compounds : molecular insights via 1H-NMR relaxation

Guido RolandelliSilvio RodriguezMaría del Pilar Buera

A1 Journal Article in FOOD AND BIOPROCESS TECHNOLOGY

2025

Biophysical boundaries for dormancy release in sunflower achenes

Gonzalo Joaquin ArataDiego BatllaMailen Riveira-RubinPatricia Veronica DemkuraMaria Florencia MazzobreGuido RolandelliMaria del Pilar BueraMaria Veronica Rodriguez

A1 Journal Article in JOURNAL OF EXPERIMENTAL BOTANY

Insights on the molecular interactions of tapioca starch with xylitol, Arabic gum, and pectin and their effects on its pasting properties and retrogradation kinetics

Guido RolandelliSilvio David RodríguezMaría del Pilar Buera

A1 Journal Article in FOOD STRUCTURE-NETHERLANDS

Soy protein, zein, and rice starch for the development of improved plant protein-based products by high-moisture extrusion

Guido RolandelliOguz K. OzturkAna Maria Velasquez GiraldoBruce R. HamakerOsvaldo H. Campanella

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2024

Effects of alkalinization and addition of pea protein as a co-protein to zein for the development of gluten-free doughs

Guido RolandelliShengyue ShanOsvaldo H. Campanella

A1 Journal Article in FOOD HYDROCOLLOIDS

Modulation of the retrogradation kinetics of sweet potato starch by the addition of pectin, guar gum, and gallic acid

Guido RolandelliSilvio David RodríguezMaría del Pilar Buera

A1 Journal Article in FOOD HYDROCOLLOIDS

Monitoring thermal stability of pure and adulterated sesame oil using Fourier transform infrared spectroscopy and chemometric analysis

Guido RolandelliM. Pilar BueraSilvio D. Rodríguez

A1 Journal Article in JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch

Guido RolandelliOguz K. OzturkAna Maria Velasquez GiraldoBruce R. HamakerOsvaldo H. Campanella

A1 Journal Article in INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

2023

An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics

Guido RolandelliLeonardo Cristian FavreTatiana Rocío Aguirre-CalvoAbel Eduardo FarroniMaría del Pilar BueraCristina dos Santos Ferreira

A1 Journal Article in JOURNAL OF CEREAL SCIENCE

Extrusion for the sustainable development of novel foods : basics, principles, and applications

Guido RolandelliAbel Eduardo FarroniMaría del Pilar Buera

Bookchapter in Smart food industry : the blockchain for sustainable engineering, vol. 1 : fundamentals, technologies, and management

Raw materials : traditional and non-conventional cereals, pseudo-cereals, oilseeds and legumes

Guido RolandelliAbel FarroniMaría del Pilar Buera

Bookchapter in Designing gluten free bakery and pasta products

2022

Analysis of molecular mobility in corn and quinoa flours through 1H NMR and its relationship with water distribution, glass transition and enthalpy relaxation

Guido RolandelliAbel Eduardo FarroniMaría del Pilar Buera

A1 Journal Article in FOOD CHEMISTRY

Extrusión para el desarrollo de alimentos innovadores : caso de productos a base de maíz

Guido RolandelliSantiago García PinillaMario Alberto CuetoAbel FarroniGustavo Fidel Gutiérrez LópezMaría del Pilar Buera

Bookchapter in Subproductos agroindustriales y recursos autóctonos : procesamiento y técnicas de análisis

Optimising the polyphenolic content and antioxidant activity of green rooibos (Aspalathus linearis) using beta-cyclodextrin assisted extraction

Lusani Norah VhanganiLeonardo Cristian FavreGuido RolandelliJessy Van WykMaría del Pilar Buera

A1 Journal Article in MOLECULES

Physicochemical transformations of corn‐based snacks with underexploited grains addition during storage: multi‐analytical assessment

Guido RolandelliAbel Eduardo FarroniMaría del Pilar Buera

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

2021

Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process : a multi-analytical approach

Guido RolandelliYoja Teresa Gallardo-NavarroSantiago García PinillaAbel Eduardo FarroniGustavo Fidel Gutiérrez-LópezMaría del Pilar Buera

A1 Journal Article in JOURNAL OF CEREAL SCIENCE

The complex dependence of non-enzymatic browning development on processing conditions in maize snacks

Guido RolandelliLeonardo Cristian FavreNdumiso MshicileliLusani Norah VhanganiAbel Eduardo FarroniJessy van WykMaría del Pilar Buera

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2020

Antioxidant and anti-glycation potential of green pepper (Piper nigrum) : optimization of β-cyclodextrin-based extraction by response surface methodology

Leonardo Cristian FavreGuido RolandelliNdumiso MshicileliLusani Norah VhanganiCristina dos Santos FerreiraJessy van WykMaría del Pilar Buera

A1 Journal Article in FOOD CHEMISTRY

Flour from 'fruits and vegetables' waste with addition of a South-American pepper (Capsicum baccatum) proposed as food ingredient

Nathânia de Sá MendesLeonardo Cristian FavreGuido RolandelliCristina dos Santos FerreiraÉdira C. B. de A. GonçalvesMaría del Pilar Buera

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour

Guido RolandelliYoja Teresa García-NavarroSantiago García-PinillaAbel Eduardo FarroniGustavo Fidel Gutiérrez-LópezMaría del Pilar Buera

A1 Journal Article in FOOD STRUCTURE-NETHERLANDS

2019

Detection of quinoa flour adulteration by means of FT-MIR spectroscopy combined with chemometric methods

Silvio D. RodríguezGuido RolandelliM. Pilar Buera

A1 Journal Article in FOOD CHEMISTRY

2018

Efecto de la formulación y las condiciones de procesamiento sobre el desarrollo del pardeamiento no enzimático y la estabilidad de carotenoides en copos de maíz

Mario Alberto CuetoGuido RolandelliSergio Pérez BurilloJosé Ángel Rufián HenaresAbel Eduardo FarroniMaría del Pilar Buera

Bookchapter in Desarrollos tecnólogicos en el marco del Programa Nacional de Agroindustria y Agregado de Valor : proyecto específico 1130043 (2013-2019)

Estudio de la actividad biologica y toxicidad de extractos naturales obtenidos a partir de especies vegetales silvestres

Oscar MicheloniEzequiel GonzálezBárbara LeclerqGuido RolandelliLuis OackleyAbel Eduardo Farroni

Bookchapter in Desarrollos tecnólogicos en el marco del Programa Nacional de Agroindustria y Agregado de Valor : proyecto específico 1130043 (2013-2019)