Antistaling properties of encapsulated maltogenic amylase in gluten‐free bread

Optimization of encapsulation of maltogenic amylase into a mixture of maltodextrin and beeswax and its application in gluten‐free bread

(2020) Sepideh Haghighat‐Kharazi et al.   JOURNAL OF TEXTURE STUDIES

Use of encapsulated maltogenic amylase in malotodextrins with different formulations in making gluten-free breads

(2019) Sepideh Haghighat-Kharazi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An extremely thermostable maltogenic amylase from Staphylothermus marinus : Bacillus expression of the gene and its application in genistin glycosylation

(2018) Xiaolei Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Microencapsulation of α-amylase in beeswax and its application in gluten-free bread as an anti-staling agent

(2018) Sepideh Haghighat-Kharazi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix

(2015) Laura T. Rodriguez Furlán et al.   FOOD CHEMISTRY

Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthocyanins and evaluating their storage stability and color

(2014) K. Mahdavee Khazaei et al.   CARBOHYDRATE POLYMERS

Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour

(2014) Mohammad Rostamian et al.   International Journal of Food Engineering

Holy Basil (Ocimum sanctum Linn.) Essential Oil Delivery to Swine Gastrointestinal Tract Using Gelatin Microcapsules Coated with Aluminum Carboxymethyl Cellulose and Beeswax

(2014) Pakamon Chitprasert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microencapsulation of Purified Amylase Enzyme from Pitaya (Hylocereus polyrhizus) Peel in Arabic Gum-Chitosan using Freeze Drying

(2014) Mehrnoush Amid et al.   MOLECULES

Influence of flour particle size on quality of gluten-free rice bread

(2013) Esther de la Hera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran

(2012) Yuthana Phimolsiripol et al.   JOURNAL OF CEREAL SCIENCE

Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

(2012) L.S. Sciarini et al.   JOURNAL OF FOOD ENGINEERING

Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage

(2012) Cristiane Rodrigues Gomes-Ruffi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality of Gluten-Free Bread Formulations Baked in Different Ovens

(2011) Ilkem Demirkesen et al.   Food and Bioprocess Technology

Optimisation of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel

(2011) Amid Mehrnoush et al.   FOOD CHEMISTRY

Effect of hydrocolloids on selected properties of gluten-free dough and bread

(2011) D. Sabanis et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Encapsulation and characterization of controlled release flurbiprofen loaded microspheres using beeswax as an encapsulating agent

(2010) Nazar M. Ranjha et al.   JOURNAL OF MATERIALS SCIENCE-MATERIALS IN MEDICINE

Preparation and characterization of ketoprofen-loaded solid lipid nanoparticles made from beeswax and carnauba wax

(2010) Soheila Kheradmandnia et al.   Nanomedicine-Nanotechnology Biology and Medicine

The effects of maltodextrins on gluten-free dough and quality of bread

(2009) Mariusz Witczak et al.   JOURNAL OF FOOD ENGINEERING

Rheological properties of gluten-free bread formulations

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

Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

(2008) D. Curic et al.   FOOD RESEARCH INTERNATIONAL

PRODUCTION AND CHARACTERIZATION OF SPONGE-DOUGH BREAD USING SCALDED RYE

(2008) MAURICIO S. ESTELLER et al.   JOURNAL OF TEXTURE STUDIES