Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins

Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic

(2013) Rafał Ziobro et al.   FOOD HYDROCOLLOIDS

Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins

(2013) María E. Matos et al.   FOOD HYDROCOLLOIDS

Relationship between physicochemical and functional properties of amaranth (Amaranthus hypochondriacus) protein isolates

(2013) Khetan Shevkani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of legume flours on baking characteristics of gluten-free bread

(2012) B. Miñarro et al.   JOURNAL OF CEREAL SCIENCE

Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

(2011) Márcia Arocha Gularte et al.   Food and Bioprocess Technology

Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread

(2011) Rachel Crockett et al.   FOOD CHEMISTRY

The prevalence of celiac disease in Europe: Results of a centralized, international mass screening project

(2010) Kirsi Mustalahti et al.   ANNALS OF MEDICINE

Rheological study of layer cake batters made with soybean protein isolate and different starch sources

(2010) Felicidad Ronda et al.   JOURNAL OF FOOD ENGINEERING

MODELING OF TEXTURE EVOLUTION OF CAKES DURING STORAGE

(2010) MANUEL GÓMEZ et al.   JOURNAL OF TEXTURE STUDIES

Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response

(2009) T. Sanz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A model approach to starch and protein functionality in a pound cake system

(2009) E. Wilderjans et al.   FOOD CHEMISTRY

The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs

(2009) Manuela Mariotti et al.   FOOD RESEARCH INTERNATIONAL

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

The role of gluten in a pound cake system: A model approach based on gluten–starch blends

(2008) Edith Wilderjans et al.   FOOD CHEMISTRY