Luca Serventi
Luca Serventi
Lecturer of Food Science, Lincoln University
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Cited by
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Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta
X Lu, MA Brennan, L Serventi, J Liu, W Guan, CS Brennan
Food chemistry 264, 199-209, 2018
Sustainability of dairy and soy processing: A review on wastewater recycling
Y Wang, L Serventi
Journal of Cleaner Production 237, 117821, 2019
Application of pulses cooking water as functional ingredients: The foaming and gelling abilities
SE Stantiall, KJ Dale, FS Calizo, L Serventi
European Food Research and Technology 244, 97-104, 2018
Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran
W Liu, MA Brennan, L Serventi, CS Brennan
Food chemistry 234, 93-102, 2017
Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented
S Wang, V Chelikani, L Serventi
Lwt 97, 570-572, 2018
Products of chickpea processing as texture improvers in gluten-free bread
LG Bird, CL Pilkington, A Saputra, L Serventi
Food Science and Technology International 23 (8), 690-698, 2017
How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta
X Lu, MA Brennan, L Serventi, S Mason, CS Brennan
International Journal of Food Science & Technology 51 (11), 2433-2439, 2016
Phytochemical content and emulsifying ability of pulses cooking water
JJ Damian, S Huo, L Serventi
European Food Research and Technology 244, 1647-1655, 2018
Nutritional and sensory challenges of gluten-free bakery products: a review
SE Stantiall, L Serventi
International Journal of Food Sciences and Nutrition 69 (4), 427-436, 2018
Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded products
X Lu, MA Brennan, J Narciso, W Guan, J Zhang, L Yuan, L Serventi, ...
Lwt 118, 108730, 2020
Effect of soy milk powder addition on staling of soy bread
D Nilufer-Erdil, L Serventi, D Boyacioglu, Y Vodovotz
Food Chemistry 131 (4), 1132-1139, 2012
Cooking water of yellow soybeans as emulsifier in gluten-free crackers
L Serventi, S Wang, J Zhu, S Liu, F Fei
European Food Research and Technology 244, 2141-2148, 2018
Buckwheat flour inclusion in Chinese steamed bread: Potential reduction in glycemic response and effects on dough quality
W Liu, M Brennan, L Serventi, C Brennan
European Food Research and Technology 243, 727-734, 2017
Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties
X Lu, MA Brennan, L Serventi, CS Brennan
Cereal Chemistry 95 (3), 418-427, 2018
Composition of legume soaking water and emulsifying properties in gluten-free bread
S Huang, Y Liu, W Zhang, KJ Dale, S Liu, J Zhu, L Serventi
Food Science and Technology International 24 (3), 232-241, 2018
Okara flours from chickpea and soy are thickeners: increased dough viscosity and moisture content in gluten‐free bread
H Lian, K Luo, Y Gong, S Zhang, L Serventi
International journal of food science & technology 55 (2), 805-812, 2020
Saponins from soy and chickpea: Stability during beadmaking and in vitro bioaccessibility
L Serventi, C Chitchumroonchokchai, KM Riedl, Z Kerem, MA Berhow, ...
Journal of agricultural and food chemistry 61 (27), 6703-6710, 2013
Upcycling legume water: From wastewater to food ingredients
L Serventi
Springer Nature, 2020
Effect of wheat bran on dough rheology and final quality of Chinese steamed bread
W Liu, M Brennan, L Serventi, C Brennan
Cereal Chemistry 94 (3), 581-587, 2017
Flax and wattle seed powders enhance volume and softness of gluten-free bread
R Krishna Kumar, M Bejkar, S Du, L Serventi
Food Science and Technology International 25 (1), 66-75, 2019
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