Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study

FTIR studies of gluten matrix dehydration after fibre polysaccharide addition

(2018) Agnieszka Nawrocka et al.   FOOD CHEMISTRY

Dehydration of gluten matrix as a result of dietary fibre addition – A study on model flour with application of FT-IR spectroscopy

(2017) Agnieszka Nawrocka et al.   JOURNAL OF CEREAL SCIENCE

Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours

(2016) Hayat Bourekoua et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characteristics of Relationships Between Structure of Gluten Proteins and Dough Rheology – Influence of Dietary Fibres Studied by FT-Raman Spectroscopy

(2015) Agnieszka Nawrocka et al.   Food Biophysics

Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

(2015) Khetan Shevkani et al.   FOOD HYDROCOLLOIDS

Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins

(2015) Qiong Wang et al.   FOOD RESEARCH INTERNATIONAL

Obtaining information about protein secondary structures in aqueous solution using Fourier transform IR spectroscopy

(2015) Huayan Yang et al.   Nature Protocols

Structural and functional properties of C-type starches

(2013) Jinwen Cai et al.   CARBOHYDRATE POLYMERS

Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach

(2013) Felicidad Ronda et al.   FOOD HYDROCOLLOIDS

Interaction of modified celluloses and pectins with gluten proteins

(2013) María Jimena Correa et al.   FOOD HYDROCOLLOIDS

Possibilities to increase the quality in gluten-free bread production: an overview

(2012) Andreas Houben et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics

(2012) María Estela Matos et al.   Food and Bioprocess Technology

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

(2012) Jayne E. Bock et al.   FOOD HYDROCOLLOIDS

Application of FT-IR and Raman spectroscopy for the study of biopolymers in breads fortified with fibre and polyphenols

(2011) A.S. Sivam et al.   FOOD RESEARCH INTERNATIONAL

Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough

(2011) Smail Meziani et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical, Rheological and Structural Characteristics of Starch in Maize Tortillas

(2010) Juan P. Hernández-Uribe et al.   PLANT FOODS FOR HUMAN NUTRITION

Determination of Secondary Structural Changes in Gluten Proteins during Mixing Using Fourier Transform Horizontal Attenuated Total Reflectance Spectroscopy

(2008) Bradford W. Seabourn et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY