Faculty - Dr. Mario Martinez

Photo of Dr. Mario Martinez
Dr. Mario Martinez Associate Professor Email Icon mm@food.au.dk


  • Carbohydrate chemistry
  • Edible plant tissues and health.
  • Thermomechanical processing.


  • Application of multidimensional chromatography and mass spectrometry for the elucidation of the structure and hydrodynamics of polysaccharides.
  • Structure-function-digestion relationships towards the development of nano-enhanced carbohydrate-based functional structures.
  • Shear-induced molecular fragmentation for improved biopolymer functionality in food systems.
  • Food and agricultural waste valorization through technology development.
  • Phenolic-carbohydrate interactions during food processing.
  • Wet extrusion and shear banding of food biopolymers in plant-based meat analogues.


  1. Roman, L., Reguilon, M. P., Gomez, M., & Martinez, M. M. (2020). Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads. Food Hydrocolloids, 100, 105451.
  2. Roman, L., Campanella, O., Martinez, M. M. (2019). Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity. Carbohydrate Polymers 215, 198-206.
  3. Pico, J., Corbin, S., Ferruzzi, M. G., & Martinez, M. M. (2019). Banana flour phenolics inhibit trans-epithelial glucose transport from wheat cakes in a coupled in vitro digestion/Caco-2 cell intestinal model. Food & Function, 10(10), 6300-6311.
  4. Martinez, M. M., Li, C., Okoniewska, M., Mukherjee, I., Vellucci, D., Hamaker, B. (2018). Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths. Carbohydrate Polymers 197, 531–539.
  5. Martínez, M. M., Román, L., & Gómez, M. (2018). Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust. Food Chemistry, 239, 295-303.
  6. Martinez-Alejo, J., Benavent-Gil, Y., Rosell, C.M., Carvajal, T., Martinez, M.M. (2018). Quantifying the surface properties of enzymatically-made porous starches by using a surface energy analyzer. Carbohydrate Polymers 200, 543-551.
  7. Roman, L., Gómez, M., Li, C., Hamaker, B.H., Martínez, M.M. (2017). Biophysical features of cereal endosperm that decrease starch digestibility. Carbohydrate Polymers 165, 180-188.