Formulation of bread model doughs with resistant starch, vegetable proteins and transglutaminase

Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours

(2018) Noemi Baldino et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths

(2018) Tamara Dapčević-Hadnađev et al.   FOOD HYDROCOLLOIDS

Crosslinking of food proteins mediated by oxidative enzymes – A review

(2018) Sivan Isaschar-Ovdat et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of whey and soy protein addition on bread rheological property of wheat flour

(2017) Jianmin Zhou et al.   JOURNAL OF TEXTURE STUDIES

Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production

(2017) Marcio Schmiele et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hemp ( Cannabis sativa subsp. sativa ) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread

(2017) Jarosław Korus et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Starch–gluten interactions during gelatinization and its functionality in dough like model systems

(2016) Mario Jekle et al.   FOOD HYDROCOLLOIDS

New Horizons for the Study of Dietary Fiber and Health: A Review

(2016) Stacey Fuller et al.   PLANT FOODS FOR HUMAN NUTRITION

The Mixolab parameters of composite wheat/hemp flour and their relation to quality features

(2015) Ivan Švec et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological behaviour of fresh cement pastes: Influence of synthetic zeolites, limestone and silica fume

(2014) Noemi Baldino et al.   CEMENT AND CONCRETE RESEARCH

Effect of Maize Resistant Starch and Transglutaminase: A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough

(2014) Diana B. O. Sanchez et al.   Food and Bioprocess Technology

Modeling of baking behavior of semi-sweet short dough biscuits

(2014) Noemi Baldino et al.   Innovative Food Science & Emerging Technologies

Understanding gluten-free dough for reaching breads with physical quality and nutritional balance

(2014) María E Matos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2013) Birgitta Schiedt et al.   JOURNAL OF TEXTURE STUDIES

Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough

(2012) Mariusz Witczak et al.   FOOD HYDROCOLLOIDS

Formulation optimisation of vegetable flour-loaded functional bread Part I: screening of vegetable flours and structuring agents

(2012) Marcella Mastromatteo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Functional foods: An overview

(2011) Sumeet Kaur et al.   FOOD SCIENCE AND BIOTECHNOLOGY

The influence of formulation and cooling rate on the rheological properties of chocolate

(2010) Noemi Baldino et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Resistant starch as functional ingredient: A review

(2010) E. Fuentes-Zaragoza et al.   FOOD RESEARCH INTERNATIONAL

Rheological properties of gluten-free bread formulations

(2009) Ilkem Demirkesen et al.   JOURNAL OF FOOD ENGINEERING

RHEOLOGICAL PROPERTIES OF BATTER DOUGH: EFFECT OF EGG LEVEL

(2009) M. MIGLIORI et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Health benefits of dietary fiber

(2009) James W Anderson et al.   NUTRITION REVIEWS

Breadmaking performance of protein enriched, gluten-free breads

(2008) Cristina Marco et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The impact of resistant starch on characteristics of gluten-free dough and bread

(2008) Jarosław Korus et al.   FOOD HYDROCOLLOIDS

Power law gels at finite strains: The nonlinear rheology of gluten gels

(2008) Trevor S. K. Ng et al.   JOURNAL OF RHEOLOGY

Influence of soy protein on rheological properties and water retention capacity of wheat gluten

(2008) Paola Roccia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of gliadin removal on strain hardening of hydrated wheat gluten during equibiaxial extensional deformation

(2007) Yihu Song et al.   JOURNAL OF CEREAL SCIENCE

Strain hardening as an indicator of bread-making performance: A review with discussion

(2007) Ton van Vliet   JOURNAL OF CEREAL SCIENCE

Effect of different protein isolates and transglutaminase on rice flour properties

(2007) Cristina Marcoa et al.   JOURNAL OF FOOD ENGINEERING