Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads

Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices

(2015) Concha Collar et al.   CARBOHYDRATE POLYMERS

Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads

(2014) Concha Collar et al.   CARBOHYDRATE POLYMERS

Pseudocereals and teff in complex breadmaking matrices: Impact on lipid dynamics

(2014) Concha Collar et al.   JOURNAL OF CEREAL SCIENCE

Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

(2012) Anna-Sophie Hager et al.   JOURNAL OF CEREAL SCIENCE

Significance of lipid binding on the functional and nutritional profiles of single and multigrain matrices

(2011) Alessandro Angioloni et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Fractionation and characterization of teff proteins

(2011) Abdul-Rasaq A. Adebowale et al.   JOURNAL OF CEREAL SCIENCE

Lipids in bread making: Sources, interactions, and impact on bread quality

(2011) Bram Pareyt et al.   JOURNAL OF CEREAL SCIENCE

Amylose-inclusion complexes: Formation, identity and physico-chemical properties

(2010) J.A. Putseys et al.   JOURNAL OF CEREAL SCIENCE

Physicochemical and nutritional properties of reduced-caloric density high-fibre breads

(2010) Alessandro Angioloni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein–lipid interactions in gluten elucidated using acetic acid fractionation

(2008) Thu H. McCann et al.   FOOD CHEMISTRY

Mechanism of gas cell stabilization in breadmaking. II. The secondary liquid lamellae

(2008) Baninder S. Sroan et al.   JOURNAL OF CEREAL SCIENCE