Lara Manzocco
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Explore the profile of Lara Manzocco including associated specialties, affiliations and a list of published articles.
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Articles
39
Citations
181
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Recent Articles
1.
Barozzi L, Plazzotta S, Nucci A, Manzocco L
Curr Res Food Sci
. 2025 Feb;
10:100971.
PMID: 39911601
Although various plant protein (PP) ingredients are available on the market, their application in foods is not trivial, and food companies are struggling to identify PP ingredients fitting the intended...
2.
Ciuffarin F, Plazzotta S, Rondou K, Van Bockstaele F, Dewettinck K, Manzocco L, et al.
Food Res Int
. 2024 Nov;
196:115029.
PMID: 39614476
Cryogel particles were obtained by freeze-drying and grinding hydrogel monoliths made from 20 % (w/w) whey protein isolate (WP) suspensions prepared at different pH (pH 4.8, 5.7, and 7.0). The...
3.
Valerio F, Di Biase M, Cifarelli V, Lonigro S, Maalej A, Plazzotta S, et al.
Foods
. 2024 Oct;
13(20).
PMID: 39456300
The aim of this study was to develop an innovative sourdough using dehydrated okra ( L.) pod flour and to use it in the production of bread. Three different flours...
4.
Alongi M, Lanza U, Gorassini A, Verardo G, Comuzzi C, Anese M, et al.
Food Chem
. 2024 Sep;
463(Pt 3):141402.
PMID: 39332366
Fruit derivatives are commonly obtained by applying processing operations deemed responsible for the loss of phenol compounds, but very little information is available on the fate of phenols upon digestion...
5.
Basso F, Ciuffarin F, Chiodetti M, Alinovi M, Carini E, Barba L, et al.
Curr Res Food Sci
. 2024 Mar;
8:100700.
PMID: 38435277
Lipid crystallization under moderate hydrostatic pressure treatments (200 MPa, 20 °C, 1-24 h) was studied in palm kernel stearin (PS 100%) and its blends with sunflower oil (PS 80, 90...
6.
Ciuffarin F, Alongi M, Plazzotta S, Lucci P, Schena F, Manzocco L, et al.
Food Res Int
. 2023 Oct;
173(Pt 1):113239.
PMID: 37803552
The possibility to steer extra virgin olive oil (EVOO) digestion and polyphenol bioaccessibility through oleogelation was investigated. EVOO was converted into oleogels using lipophilic (monoglycerides, rice wax, sunflower wax, phytosterols)...
7.
De Berardinis L, Plazzotta S, Manzocco L
Gels
. 2023 Jan;
9(1).
PMID: 36661828
Dried porous materials based on plant proteins are attracting large attention thanks to their potential use as sustainable food ingredients. Nevertheless, plant proteins present lower gelling properties than animal ones....
8.
Plazzotta S, Nicoli M, Manzocco L
J Sci Food Agric
. 2022 Nov;
103(8):4025-4033.
PMID: 36440743
Background: Okara is the main waste of soy processing and represents a large economic and environmental burden. Nevertheless, the fibre and protein content of okara supports the upcycling of this...
9.
Plazzotta S, Alongi M, De Berardinis L, Melchior S, Calligaris S, Manzocco L
Food Funct
. 2022 Sep;
13(20):10601-10609.
PMID: 36168807
The aim of the present work was to assess the effect of an innovative oleogelation strategy, the aerogel-template approach, on protein and lipid digestibility. Whey protein isolate (WP) was converted...
10.
Basso F, Maifreni M, Innocente N, Manzocco L, Nicoli M
Food Res Int
. 2022 Jun;
156:111090.
PMID: 35650995
The possibility to apply hyperbaric storage (HS) at room temperature (20 °C) as a sustainable approach for preservation of raw skim milk was studied. Samples were stored at 200 and...