Research output per year
Research output per year
Personal profile
Short presentation
Trained in Chemistry (BSc), Food Science (MSc), Chemical Engineering (PhD), with >15 years’ experience in the area of Food Formulation (in the UK 2005-2020) and interest in understanding food transformations during processing and digestion.
Primary fields of research
Food formulations
Enzyme technology
Plant-based foods
In-vitro digestibility
Food processing
Keywords
- Faculty of Science
- food structures
- food biotechnology
- enzyme technology for foods
- plant-based foods
- in-vitro digestibility
- food processing
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Effect of Heat Treatment on the Molecular and Functional Properties of Pea Protein Isolate
Liu, R., Frederiksen, C. P., Rasmussen, T. R., Bakalis, S., Jensen, P. E., Rudic, S., Bordallo, H. N. & Gouseti, O., 2025, In: Food Biophysics. 20, 2, 13 p., 64.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile7 Downloads (Pure) -
Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility
Oliveira, L. D. C., Gouseti, O., Macnaughtan, B., Clerici, M. T. P. S., Sampaio, U., Bakalis, S., Muttakin, S. & Cristianini, M., 2024, (E-pub ahead of print) In: Journal of Food Science and Technology.Research output: Contribution to journal › Journal article › Research › peer-review
1 Citation (Scopus) -
Composite starch/fermented protein emulsion gels for plant-based cheese applications
Lassen, M., Bruenig, R., Czaja, T. P., Amin, A., Ørskov, K. E., Hannibal, T., Christensen, L. B., Jensen, P. E. & Gouseti, O., 2024, In: LWT. 212, 13 p., 116863.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile3 Citations (Scopus)17 Downloads (Pure) -
Structuring white rice with gellan gum reduces the glycemic response in healthy humans
Alshammari, N. A., Riches, K., Muttakin, S., Hoad, C. L., Strkalj, L., Gouseti, O., Bakalis, S., Lovegrove, A., Spiller, R. C., Gowland, P. A., Aithal, G. P., Yakubov, G. E., Taylor, M. A. & Marciani, L., 2024, In: Food Research International. 196, 13 p., 115090.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile14 Downloads (Pure) -
Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review
Gouseti, O., Larsen, M. E., Amin, A., Bakalis, S., Petersen, I. L., Lametsch, R. & Jensen, P. E., 2023, In: Foods. 12, 13, 22 p., 2518.Research output: Contribution to journal › Review › peer-review
Open AccessFile24 Citations (Scopus)88 Downloads (Pure) -
Reducing starch digestibility of white rice by structuring with hydrocolloids
Muttakin, S., Bakalis, S., Fryer, P. J., Alshammari, N. A., Marciani, L. & Gouseti, O., 2023, In: Food Research International. 174, 12 p., 113490.Research output: Contribution to journal › Journal article › Research › peer-review
5 Citations (Scopus) -
Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis
Alshammari, N. A., Taylor, M. A., Stevenson, R., Gouseti, O., Alyami, J., Muttakin, S., Bakalis, S., Lovegrove, A., Aithal, G. P. & Marciani, L., 2021, In: Nutrients. 13, 7, 16 p., 2407.Research output: Contribution to journal › Review › peer-review
Open AccessFile6 Citations (Scopus)38 Downloads (Pure) -
Extending the functionality of arrowroot starch by thermally assisted high hydrostatic pressure
Oliveira, L. C., Macnaughtan, B., Gouseti, O., Villas-Boas, F., Clerici, M. T. P. S., Bakalis, S., Muttakin, S. & Cristianini, M., 2021, In: Journal of Food Processing and Preservation. 45, 9, 15 p., e15756.Research output: Contribution to journal › Journal article › Research › peer-review
14 Citations (Scopus)