Currículum Vitae Abreviado Mario

Mario Martinez Martinez

WoS Researcher ID A-1709-2014


CV date 15/05/2020

A.1. Current position

Name of University/Institution · Aarhus University 

Department · Department of Food Science

Address and Country · Agro Food Park 48, 8200 Aarhus N, Aarhus, Denmark

Phone number · +4522406595

Email ·

Current Position · Full time Assistant Professor (tenure-track)

From · 15/08/2017


food science, carbohydrates; high shear extrusion; food nanotechnology; biopolymers; digestion; glycemic response;

A.2. Education

PhD in Chemistry · University of Valladolid · Year 2016

MSc, Food Innovation and Quality · University of Valladolid · Year 2012

BSc Agricultural Engineering · University of Valladolid · Year 2011

A.3. General Indicators of the Quality of Scientific Production

  • 4 Master students and 5 Postdoctoral Research Fellows advised as main supervisor
  • Total citations: 762; Web of Science, May 2020, and 1183; Google Scholar, May 2020
  • Q1 Publications: 60
  • h-index: 17 (Web of Science) and 21 (Google Scholar)
  • 2019 College of Engineering and Physical Science Research Excellence Award


Mario M. Martinez started his independent research career as Tenure-Track Assistant Professor at the University of Guelph (ON, Canada) in August 2017 prior to joining Aarhus University in April 2020.

Dr. Martinez’ research has focused on understanding the structure and performance of edible plant tissues and food biopolymers. His multidisciplinary background brings together analytical methods in the fields of glycomics and biophysics, in order to understand how nanostructures and their assemblage can affect the performance of foods as nutrients and bio-based-biodegradable materials as plastics. He investigates structure-texture-digestion relationships, phenolic-carbohydrate interactions, shear-scission of biopolymers, shear banding of proteins, and the valorization of food and agricultural waste through thermomechanical processing, such as high shear screw extrusion. This cross-disciplinary perspective will bring a new understanding to the areas of food and packaging potentially making a major contribution to the global health crisis related to dietary non-communicable diseases and the elimination of fossil-fuel derived plastics.

The list of publications from Dr. Martinez until 2019 can be found in the following link. His publications from 2020 are listed in Research Outputs Section. Dr. Martinez is also adjunct Assistant Professor at the Whistler Center for Carbohydrate Research (Purdue University, IN, USA) and at the Departments of Physics and Engineering of the University of Guelph (ON, Canada)


C.1. Publications (including books)

  1. Pico, J., Corbin, S., Ferruzzi, M., 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.
  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. 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.
  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. 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.

C.2. Patents (n=1)

  1. Gomez, M. Martinez, M. M. “System and method for measuring the wettability of food products,” World Patent, No. WO2015086874.

C.3. Most relevant Invited lectures presented at scientific conferences and meetings

  1. Roman, L. and Martinez, M. M. Is amylose important during the generation of structurally-driven slowly digestible starch and long term retrogradation? Starch Round Table 2019. Denver, Colorado. October,2019.
  2. Martinez, M. M. The unexpected nutritional benefits of high shear extruded ingredients in the baking industry. 2019 AACCI Annual Meeting. Denver, Colorado. October, 2019.
  3. Martinez, M. M. Sustainable Engineering and Chemistry of Functional Carbohydrates. Invited lectureship at the University of Valladolid. Palencia, Spain, May 2019. 
  4. Martinez, M. M. The importance of a bimodal starch granular size distribution in baking: optimizing dough viscosity and pickering stabilization. 70 Starch Convention of the Association of Cereal Research Association in cooperation with the Max Rubner Institute. Detmold, Germany. April, 2019.
  5. Martinez, M. M. Molecular fragmentation of selected amylopectins: perhaps the perfect strategy for creating structurally driven slowly digestible starch in fully gelatinized material. 2018 Functional Carbohydrate Symposium. South China University of Technology (SCUT). Guangzhou, China. December, 2018.
  6. Martinez, M. M. Role of biophysical features of plant tissues at improving the carbohydrate nutritional quality of food systems. Tercer Congreso Internacional de Alimentos Funcionales. Organized by Consejo Nacional de Ciencia y Tecnologia (CONACYT) and Centro de Investigacion en Alimentacion y Desarrollo (CIAD). Mazatlan, Mexico. June 2018.
  7. Martinez, M. M. Role of biophysical features of plant tissues at improving the carbohydrate nutritional quality of food systems. Centro de Desarrollo de Productos Bioticos CEPROBI-Instituto Politecnico Nacional, Yautepec, Morelos, Mexico. June 2018.
  8. Martinez, M. M. The role of the physical features of cereal flours on the nutritional improvement of foods. Organized by the Spanish Association of Cereal Technologists (AETC). AETC Technical workshop, Valladolid, Spain. November, 2017.
  9. Martinez, M. M. Novel approaches to improve the carbohydrate quality of gluten-free goods: connection between sensory and nutritional consciousness. AACCI Annual Meeting. Organized by the American Association of Cereal Chemists, San Diego, CA, October 2017.
  10. Martinez, M. M. Thermal analyses reveal the role of biophysical features of edible plant tissue in the physical quality and digestibility of food systems. 44th North American Thermal Analysis Society Conference. Organized by North American Thermal Analysis Society (NATAS). University of Delaware, Newark, Delaware, USA. August, 2017.

C.4. Interviews and Media relations