Publications
31
Citations
1,279
Est. group size
—
Recurring co-author estimate
Active years
20
Publishing since 2006
This researcher studies how the structure and processing of carbohydrates in food—such as starch, dietary fiber, and bran—affect digestion and blood sugar response in the body. Work spans food processing methods (like extrusion-cooking and milling) and how they change the nutritional properties of grains, as well as enzyme-based methods for creating slowly digestible starches. The research combines food science techniques with physiological testing, including human trials measuring post-meal glucose and gut-related responses.
Publication output was steady at around 2-5 papers per year from 2017-2022, but there is a gap with no publications recorded in 2023-2024 and only 2 in 2025.
Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026
- Heat‐Induced Structuration Between Starch and Soy Flour to Produce Composites With Reduced Starch Digestibility
Starch - Stärke · 2025
- New insights suggest isomaltooligosaccharides are slowly digestible carbohydrates, rather than dietary fibers, at constitutive mammalian α-glucosidase levels
Food Chemistry · 2022
- Extruded Wheat Bran Consumption Increases Serum Short-Chain Fatty Acids but Does Not Modulate Psychobiological Functions in Healthy Men: A Randomized, Placebo-Controlled Trial
Frontiers in Nutrition · 2022
- Micronutrient Profile and Carbohydrate Microstructure of Commercially Prepared and Home Prepared Infant Fruit and Vegetable Purees
Nutrients · 2022
- A Decentralized Study Setup Enables to Quantify the Effect of Polymerization and Linkage of α-Glucans on Post-Prandial Glucose Response
Nutrients · 2022
- Effects of α-D-glucans with alternating 1,3/1,6 α-D-glucopyranosyl linkages on postprandial glycemic response in healthy subjects
Carbohydrate Polymer Technologies and Applications · 2022
- Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber
Foods · 2021
- The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits
Foods · 2021
- Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability
Journal of Cereal Science · 2021
- Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study
Foods · 2021
- The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran
Foods · 2020
- Development of Slowly Digestible Starch Derived α-Glucans with 4,6-α-Glucanotransferase and Branching Sucrase Enzymes
Journal of Agricultural and Food Chemistry · 2020
- Determination of glucose generation rate from various types of glycemic carbohydrates by mammalian glucosidases anchored in the small intestinal tissue
International Journal of Biological Macromolecules · 2020
- Dietary Fibers in Foods – Formulating and Processing for Nutritional Benefits
Food engineering series · 2020
- Pseudocereals as Healthy Grains
2020
- Nutrients×4
- Foods×4
- Food Chemistry×2
- Food & Function×2
- Critical Reviews in Food Science and Nutrition×2
- Yunus E. Tunçil
Nursing · Purdue University West Lafayette
- Bruce R. Hamaker
Nursing · Purdue University West Lafayette
- Amy Hui‐Mei Lin
Nursing · Purdue University West Lafayette
- Seda Arıoğlu-Tuncil
Nursing · Purdue University West Lafayette
- Antonio J. Vela
Nursing · Purdue University West Lafayette
This profile was generated automatically from public scholarly data (OpenAlex). Group size and activity levels are estimates derived from co-authorship patterns.
Last updated Jul 20, 2026.
Claim or correct this profile