Danny Tagle Freire

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Dive into the research topics where Danny Tagle Freire is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

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2 Article

Fractionation methods and post-heat treatment shape in vitro protein and starch digestibility of oat protein ingredients
Tagle-Freire, D., Kuiper, J. J., Ohms, M., Chiang, Y., Stieger, M., Forde, C. G. & Schutyser, M. A. I., Jan 2026, In: Current Research in Food Science. 13, 101477.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
Protein enrichment of oat flour by fine milling and air classification
Tagle-Freire, D., Stieger, M., Forde, C. G. & Schutyser, M. A. I., Nov 2025, In: Journal of Cereal Science. 126, 104315.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
2 Link opens in a new tab Citations (Scopus)

Data underlying the research on: Protein enrichment of oat flour by fine milling and air classification
Tagle Freire, D. (Creator), Schutyser, M. (Supervisor), Stieger, M. (Supervisor) & Forde, C. (Supervisor), Wageningen University & Research, 2 Jun 2025
DOI: 10.17887/WUR01-WHMZ2L
Dataset
Data underlying the research on "Processing history shapes in vitro digestibility of protein and starch within oat protein ingredients: Influence of fractionation and thermal treatment."
Tagle Freire, D. S. (Creator), Kuiper, J. J. A. (Contributor), Ohms, M. A. W. (Contributor), Chiang, Y. (Data Collector), Stieger, M. A. (Supervisor), Forde, C. G. (Supervisor) & Schutyser, M. A. I. (Supervisor), Wageningen University & Research, 31 Mar 2026
DOI: 10.17887/WUR01-UT435V
Dataset

Metabolic Impact of Future Food Processing
Tagle Freire, D. (PhD candidate), Forde, C. (Promotor), Stieger, M. (Promotor) & Schutyser, M. (Co-promotor)
15/09/23 → …
Project: PhD

Danny Tagle Freire, MSc

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Collaborations and top research areas from the last five years

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Fractionation methods and post-heat treatment shape in vitro protein and starch digestibility of oat protein ingredients

Protein enrichment of oat flour by fine milling and air classification

Data underlying the research on: Protein enrichment of oat flour by fine milling and air classification

Data underlying the research on "Processing history shapes in vitro digestibility of protein and starch within oat protein ingredients: Influence of fractionation and thermal treatment."

Metabolic Impact of Future Food Processing

Danny Tagle Freire, MSc

Fingerprint

Collaborations and top research areas from the last five years

Research output

Fractionation methods and post-heat treatment shape in vitro protein and starch digestibility of oat protein ingredients

Protein enrichment of oat flour by fine milling and air classification

Datasets

Data underlying the research on: Protein enrichment of oat flour by fine milling and air classification

Data underlying the research on "Processing history shapes in vitro digestibility of protein and starch within oat protein ingredients: Influence of fractionation and thermal treatment."

Projects

Metabolic Impact of Future Food Processing