Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough

Physical modification of various starches by partial gelatinization and freeze-thawing with xanthan gum

(2020) Chen Zhang et al.   FOOD HYDROCOLLOIDS

Effects of different pre-gelatinized starch on the processing quality of high value-added Tartary buckwheat noodles

(2020) Mohammed Obadi et al.   Journal of Food Measurement and Characterization

Removing surface proteins promote the retrogradation of wheat starch

(2020) Han Tao et al.   FOOD HYDROCOLLOIDS

Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties

(2020) Ran Meng et al.   FOOD CHEMISTRY

Effect of different hydrocolloids on gluten proteins, starch and dough microstructure

(2019) Jinxin Li et al.   JOURNAL OF CEREAL SCIENCE

Effect of extruded mung bean flour on dough rheology and quality of chinese noodles

(2019) Hua Zhang et al.   CEREAL CHEMISTRY

Preparation of instant green banana flour powders by an extrusion process

(2019) Gloria I. Giraldo-Gómez et al.   POWDER TECHNOLOGY

Structural changes of chemically modified rice starch by one-step reactive extrusion

(2019) Canxin Cai et al.   FOOD CHEMISTRY

Physical modification of potato starch using mild heating and freezing with minor addition of gums

(2019) Chen Zhang et al.   FOOD HYDROCOLLOIDS

Exploration of the Stabilization Mechanism and Curcumin Bioaccessibility of Emulsions Stabilized by Whey Protein Hydrolysates after Succinylation and Glycation in Different Orders

(2019) Yi Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of flour dynamic viscosity on the quality properties of buckwheat noodles

(2018) Ruibin Wang et al.   CARBOHYDRATE POLYMERS

Effect of various hydrocolloids on the physical and fermentation properties of dough

(2018) Jinxin Li et al.   FOOD CHEMISTRY

Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum–wheat composite dough

(2017) Morteza Jafari et al.   JOURNAL OF CEREAL SCIENCE

Effect of pregelatinized starch paste on the ease of swallowing high-moisture content bread

(2017) Fumika Sugiura et al.   JOURNAL OF FOOD ENGINEERING

Effect of extruded finger millet (Eleusine coracan L.) on textural properties and sensory acceptability of composite bread

(2016) Sharmila S. Patil et al.   Food Bioscience

Determination of some physicochemical and rheological characteristics of starch obtained from Brosimum alicastrum swartz seeds

(2015) V.M. Moo-Huchin et al.   FOOD HYDROCOLLOIDS

Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough

(2015) Fernanda Ortolan et al.   FOOD RESEARCH INTERNATIONAL

Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion

(2015) Fengfeng Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology

(2014) Yanjun Zhang et al.   FOOD CHEMISTRY

Effect of extruded wheat bran on dough rheology and bread quality

(2011) Manuel Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Hydrocolloids on Water Absorption of Wheat Flour and Farinograph and Textural Characteristics of Dough

(2009) N. E. Linlaud et al.   CEREAL CHEMISTRY