Short- and Long-Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development

The influence of water soluble pentosan on viscoelasticity of gluten

(2012) Fu-min Ma et al.   JOURNAL OF FOOD ENGINEERING

Polymer chain scission at constant tension —An example of force-induced collective behaviour

(2011) J. Paturej et al.   EPL

Dough microstructure: Novel analysis by quantification using confocal laser scanning microscopy

(2011) M. Jekle et al.   FOOD RESEARCH INTERNATIONAL

A suspension model of the linear viscoelasticity of gluten doughs

(2011) Roger I. Tanner et al.   JOURNAL OF CEREAL SCIENCE

Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging

(2011) Mito Kokawa et al.   JOURNAL OF CEREAL SCIENCE

Rheological behaviors of doughs reconstituted from wheat gluten and starch

(2011) Yanyan Yang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking

(2010) A. Gómez et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A review

(2009) Iris J. Joye et al.   JOURNAL OF CEREAL SCIENCE

Rheological Properties of Wheat Flour Dough and the Relationship with Bread Volume. I. Creep-Recovery Measurements

(2008) Filip Van Bockstaele et al.   CEREAL CHEMISTRY

Differential mixing action effects on functional properties and polymeric protein size distribution of wheat dough

(2007) R. Haraszi et al.   JOURNAL OF CEREAL SCIENCE