S. Lagarrigue

Viscosity and flavour perception: Why is starch different from hydrocolloids?

John R. Mitchell, J. Hort, B. V. Pamies, 2006 .

The rheology of starch dispersions at high temperatures and high shear rates: a review

S. Lagarrigue, G. Alvarez, 2001 .

In-mouth amylase activity can reduce perception of saltiness in starch-thickened foods.

S. Hill, J. Hort, B. Vallès-Pàmies, 2006, Journal of agricultural and food chemistry.

EFFECT OF AMYLASE ACTIVITY ON STARCH PASTE VISCOSITY AND ITS IMPLICATIONS FOR FLAVOR PERCEPTION

John R. Mitchell, Joanne Hort, J. Hort, 2005 .

Swelling kinetics of waxy maize and maize starches at high temperatures and heating rates

D. Flick, S. Lagarrigue, G. Alvarez, 2008 .

Interpenetrating Network Formation in Gellan−Maltodextrin Gel Composites

A. Clark, S. Lagarrigue, D. Ferdinando, 1999 .