| Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods M Assad-Bustillos, C Tournier, C Septier, G Della Valle, G Feron Food Research International 118, 13-21, 2019 | 50 | 2019 |
| Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status M Assad-Bustillos, C Tournier, G Feron, S Guessasma, AL Reguerre, ... Food Hydrocolloids 91, 153-165, 2019 | 28 | 2019 |
| Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly M Assad‐Bustillos, J Palier, H Rabesona, Y Choiset, G Della Valle, ... Journal of texture studies 51 (1), 134-143, 2020 | 26 | 2020 |
| Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health status M Assad-Bustillos, C Tournier, J Palier, C Septier, G Feron, G Della Valle Food & function 11 (5), 4535-4547, 2020 | 20 | 2020 |
| Impact of protein reinforcement on the deformation of soft cereal foods under chewing conditions studied by X-ray tomography and finite element modelling M Assad-Bustillos, S Guessasma, AL Réguerre, G Della Valle Journal of Food Engineering 286, 110108, 2020 | 15 | 2020 |
| Physicochemical, functional, thermal and rheological characterization of starch from huauzontle seeds (Chenopodium berlandieri spp. nuttalliae) M Assad-Bustillos, M Ramírez-Gilly, A Tecante, L Chaires-Martínez Agrociencia 48 (8), 789-803, 2014 | 9 | 2014 |
| Zein improves desirable melt-stretch properties in plant-based cheeses made from pea protein R Sutter, M Assad-Bustillos, E Windhab Food Hydrocolloids 144, 108981, 2023 | 8 | 2023 |
| Assessment of the interactions between pea and salivary proteins in aqueous dispersions M Assad-Bustillos, AC Cázares-Godoy, MD de Lavergne, C Schmitt, ... Innovative Food Science & Emerging Technologies 84, 103290, 2023 | 7 | 2023 |
| Caracterización reológica, térmica, funcional y fisicoquímica del almidón de semillas de huauzontle (Chenopodium berlandieri spp. nuttalliae) M Assad-Bustillos, M Ramírez-Gilly, A Tecante, L Chaires-Martínez Agrociencia 48 (8), 789-803, 2014 | 4 | 2014 |
| Impact de l’incorporation en protéines de légumineuses (pois et fève) dans des produits céréaliers (brioche et génoise) à destination de personnes âgées sur la transformation … M Assad-Bustillos, C Tournier, H Chiron, S Guessasma, C Septier, ... Cahiers de Nutrition et de Diététique 55 (6), 317-324, 2020 | 2 | 2020 |
| Impact of pulse proteins (pea and faba bean) enrichment in cereal products (brioche and sponge cake) designed for aging population on oral processing and in vitro protein … M Assad-Bustillos, C Tournier, H Chiron, S Guessasma, C Septier, ... | 1 | 2020 |
| Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities M Assad-Bustillos, G Feron, G Della Valle Advances in Food and Nutrition Research 99, 137-188, 2022 | | 2022 |
| Relationships between astringency perception and saliva lubrication over time after the in situ addition of pea protein dispersions M Assad-Bustillos, M Devezeaux de Lavergne, C Hartmann, C Schmitt, ... 6th International Conference on Food Oral Processing Physics, Physiology and …, 2021 | | 2021 |
| Understanding astringency in legume based milk alternatives AC Cazares Godoy, M Assad-Bustillos, M Devezeaux de Lavergne, ... 35th International EFFoST Conference 2021, 2021 | | 2021 |
| Providing a basis for the correct interpretation of the extended Stribeck curve of human saliva Melissa M Assad-Bustillos, AK Young, C Hartmann, EJ Windhab 34th International EFFoST Conference 2020, 2020 | | 2020 |
| Destructuration lors de la mastication humaine chez le sujet âgé: application à la conception d’aliments céréaliers enrichis en protéines végétales MA Bustillos Nantes, 2019 | | 2019 |
| Main Title: Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein fortified sponge-cake chewed by elderly M Assad-Bustillos, J Palier, H Rabesona, Y Choiset, G Della, GF Valle | | |
| Finite Element Modelling (FEM) and ultra-fast X-Ray tomography study of soft cereal foods damage during chewing M Assad-Bustillos, S Guessasma, AL Réguerre, G Feron, G Della Valle | | |
| Chewing mechanisms in the elderly investigated using Finite Element Modelling (FEM) for two soft cereal foods M Assad-Bustillos, S Guessasma, AL Reguerre, G Della-Valle, ... | | |
| Propriétés rhéologiques de mousses de génoises enrichies en protéines de pois M ASSAD-BUSTILLOS, C JONCHÈRE, C GARNIER, G DELLA VALLE Trends in Food Science & Technology 22, 142-153, 0 | | |
