Effect of pea (Pisum sativum) cooking water on the in vitro predicted glycaemic response of wheat pasta

Zhang, Y., Burrow, K., Kim, E. H.-J., Morgenstern, M. P., Chelikani, V., & Serventi, L. (2026). Effect of pea (Pisum sativum) cooking water on the in vitro predicted glycaemic response of wheat pasta. Journal of the Science of Food and Agriculture, 106(5), 3001–3012. https://doi.org/10.1002/jsfa.70408

Evaluation of the protein profile and emulsifying properties of legume wastewater as emulsifier in circular food applications

Zhang, Y., Kim, E. H.-J., & Serventi, L. (2024). Evaluation of the protein profile and emulsifying properties of legume wastewater as emulsifier in circular food applications. LWT, 202. https://doi.org/10.1016/j.lwt.2024.116320

Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii

Zhang, Y., Momoisea, P., Lin, Q., Liang, J., Burrow, K., & Serventi, L. (2023). Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii. Sustainability (Switzerland), 15(10). https://doi.org/10.3390/su1510815

Antimicrobial activity of tofu whey and steam blanching pea water for enhancement of shelf-life of 3D printed mashed potatoes.

Sun, P., Zhang, Y., Zhang, Y., Feng, Z., Lee, S. J., & Serventi, L. (2022). Antimicrobial activity of tofu whey and steam blanching pea water for enhancement of shelf-life of 3D printed mashed potatoes. Food Bioscience, 50. https://doi.org/10.1016/j.fbio.2022.102049

Soil mineral nitrogen regulation by a novel porous material in structurally degraded soils

Xu, L., Yu, Q., Wang, M., Xu, S., Shi, X., Zhao, X., Yang, J., Xie, X., Gao, J., & Zhang, Y. (2022). Soil mineral nitrogen regulation by a novel porous material in structurally degraded soils. Journal of the Science of Food and Agriculture, 102(14), 6285–6292. https://doi.org/10.1002/jsfa.11977