Mario M. Martinez, PhD

Adjunct Professor
Phone number: 
519-824-4120 ext: 58677
Richards Building, Room 3501
Thornbrough Building, Room 2133

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Research Impact and Interests

During his stay at Guelph, Dr. Martinez was awarded the College of Engineering and Physical Sciences Assistant Professor Research Excellence Award for his outstanding research productivity in the fields of Food Engineering and Health. He is is one of the leaders of the New Center for Sustainable Nanomaterials Innovation at the University of Guelph, a major multimillion dollar Canadian Foundation for Innovation proposal to help develop the biomaterials of the future. Currently, Dr. Martinez is Tenure Track Assistant Professor at the Department of Food Science at Aarhus University (Denmark) and its iFood Center for Innovative Food Research as well as Adjunct Assistant Professor at the Whistler Center for Carbohydrate Research (Purdue University, USA). 

His main research interests are:

  • 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.


2019 Year in Review

Dietary polyphenolics for regulation of glucose homeostasis 

College of Engineering and Physical Sciences (CEPS) faculty awards

Dietary Carbohydrates and Glycemic Response Research

Plant-based Meat Research

Food Waste Research

Publications in Scientific Journals after Employment at the University of Guelph


  • Park, R., Roman, L., Falardeau, L., Albino, L., Joye, I., Martinez, M. M.* (2020). High temperature rotational rheology of the seed flour to predict the texture of canned red kidney beans (Phaseolus vulgaris). Foods (in press). 
  • Roman, L., Reguilon, M.P., Martinez, M. M., Gomez, M. (2020). The effects of starch crosslinking, stabilization and pre-gelatinization at reducing gluten-free bread staling. LWT-Food Science and Technology (in press). 
  • Roman, L., Yee, J., Hayes, A.M.R., Hamaker, B. R., Bertoft, E., Martinez, M. M.* (2020). On the role of the internal chain length distribution of amylopectins during retrogradation: double helix lateral aggregation and slow digestibility. Carbohydrate Polymers (in press). 
  • Sharma, M., Pico, J., Martinez, M. M., Duizer, L.* (2020). The dynamics of starch hydrolysis and thickness perception during oral processing. Food Research International 134, 109275. 
  • Xu, K., Martinez, M. M.*, Yang, B., Guo, M.* (2020). Fine structure, physicochemical and antioxidant properties of LM-pectins from okra pods dried under different techniques. Carbohydrate Polymers 241, 116272. 
  • Martinez, M. M.* & Gomez, M.* (2020). Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods. Foods. 
  • Mora, C., Martinez-Alejo, J. M., Roman, L., Martinez, M. M., Carvajal, T., Pinal, R., Mora-Huertas, C. E.* (2020). Molecular and physical characterization of octenyl succinic anhydride-modified starches with potential applications in pharmaceutics. International Journal of Pharmaceutics (in press). 
  • Xu, K., Guo, M., Roman, L., Pico, J., Martinez, M. M.* (2020). Okra seed and seedless pod: comparative study of their phenolics and carbohydrate fractions and their impact on bread-making. Food Chemistry (in press). 
  • Cheikh, N., Martinez, M. M., Hamaker, B. R., Campanella, O. H., Ferruzzi, M. G.* (2020). Effect of edible plant materials on provitamin A stability and bioaccessibility from extruded whole pearl millet (P. typhoides) composite blends. LWT-Food Science and Technology (in press). 
  • Fang, F., Martinez, M. M., Campanella, O. H.*, Hamaker, B. R.* (2020). Long-term low shear-induced highly viscous waxy potato starch gel formed through intermolecular double-helices. Carbohydrate Polymers 232, 115815.  
  • Hayes, A. M. R., Swackhamer, C., Mennah-Govela, Y., Martinez, M. M., Diatta, A., Bornhorts, G. M., Hamaker, B. R.* (2020). Pearl millet (Pennisetum glaucum) couscous breaks down faster than wheat couscous in the Human Gastric Simulator, though has slower starch hydrolysis. Food & Function 11, 111-122.  
  • 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. 


  • Huang, S., Martinez, M. M., Bohrer, B. M.* (2019). The compositional and functional attributes of commercial flours from tropical fruits (breadfruit and banana). Foods 8, 586.  
  • Pico, J., Martinez, M. M.* (2019). Unraveling the inhibition of intestinal glucose transport by dietary phenolics: a review. Current Pharmaceutical Design 25, 3418 - 3433.  
  • Martinez, M. M.*, Gomez, M.* (2019). Current trends in the realm of bakery: when indulgent consumers demand healthy sustainable foods. Foods 8, 518.  
  • 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, 6300-6311. 
  • Roman, L., Martinez, M. M.* (2019). Structural basis of RS in bread: natural and commercial alternatives. Foods 8, 267. 
  • Pico, J., Xu, K., Guo, M., Mohamedshah, Z., Ferruzzi, M. G., Martinez, M. M.* (2019). Manufacturing the ultimate green banana flour: impact of drying and extrusion on phenolic profile and starch bioaccessibility. Food Chemistry 297, 124990. 
  • Roman, L., Campanella, O. H., Martinez, M. M.* (2019). Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity. Carbohydrate Polymers 215, 198-206.  
  • Sanchez-Rivera, M. M., Bello-Perez, L. A., Tovar, J., Martinez, M. M., Agama-Acevedo, E.* (2019). Esterified plantain flour for the production of cookies rich in indigestible carbohydrates. Food Chemistry 292, 1-5. 
  • Roman, L., Sahagun, M., Gomez, M., Martinez, M. M.* (2019). Nutritional and physical characterization of sugar-snap cookies: Effect of banana starch in native and molten states. Food & Function 10, 616-624. 
  • Roman, L., Gomez, M., Hamaker, B. R., Martinez, M. M.* (2019). Banana starch and molecular shear fragmentation dramatically increase structurally-driven slowly digestible starch in fully gelatinized bread crumb. Food Chemistry 274, 664-671.


  • 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.
  • Roman, L., Gomez, M., Hamaker, B.R., Martinez, M.M.* (2018). Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage. Journal of Food Engineering 238, 134-140.
  • Martinez, M.M.*, Li, C., Okoniewska, M., Mukherjee, N., Vellucci, D., Hamaker, B.R.* (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. 
  • Martinez, 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.
  • Roman, L., de la Cal, E., Gomez, M., Martinez, M.M.* (2018). Specific ratio of A- to B-type wheat starch granules improves the quality of gluten-free breads: optimizing dough viscosity and Pickering stabilization. Food Hydrocolloids 82, 510-518.
  • Roman, L.*, Pico, J., Antolin, B., Martinez, M.M., Gomez, M. (2018). Extruded flour improves batter pick-up, coating crispness and aroma profile. Food Chemistry 260, 106-114. 
  • Mancebo, C.M., Rodriguez, P., Martinez, M.M., Gomez, M.* (2018). Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies. International Journal of Food Science & Technology 53, 129-136. 
  • Gomez, M., Martinez, M.M.* (2018). Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods. Critical Reviews in Food Science and Nutrition 58, 2119-2135. 

Graduate Courses

  • ENGG*6090 Material Science & Engineering of Food Biopolymers

Undergraduate Courses

  • ENGG*3830 Bio-process Engineering
  • ENGG*4300 Food Processing Engineering Design

Related links

Affiliations and Partnerships

  • Member of the Cereals & Grains Association (C&G)
  • Member of the Carbohydrate and Pulse Divisions of C&G
  • Editorial Board Member: Foods