Waxy Wheat Flour as a Freeze-Thaw Stable Ingredient Through Rheological Studies

Observations on the Quality Characteristics of Waxy (Amylose-Free) Winter Wheats

(2016) R. A. Graybosch et al.   CEREAL CHEMISTRY

Rheological study of different mashed potato preparations using large amplitude oscillatory shear and confocal microscopy

(2016) Helen S. Joyner et al.   JOURNAL OF FOOD ENGINEERING

Waxy Soft White Wheat: Extrusion Characteristics and Thermal and Rheological Properties

(2015) Ryan J. Kowalski et al.   CEREAL CHEMISTRY

Wheat waxy proteins: polymorphism, molecular characterization and effects on starch properties

(2015) Carlos Guzmán et al.   THEORETICAL AND APPLIED GENETICS

Functional, physicochemical properties and structure of cross-linked oxidized maize starch

(2013) Jianhua Liu et al.   FOOD HYDROCOLLOIDS

Validation of a large amplitude oscillatory shear protocol

(2012) H.S. Melito et al.   JOURNAL OF FOOD ENGINEERING

Effects of Waxy Wheat Flour and Water on Frozen Dough and Bread Properties

(2009) Jinhee Yi et al.   JOURNAL OF FOOD SCIENCE

Oscillatory Rheological Properties of Fresh and Frozen/Thawed Mashed Potatoes as Modified by Different Cryoprotectants

(2008) María Dolores Alvarez et al.   Food and Bioprocess Technology

Retrogradation behaviour of milled and brown rice pastes during ageing

(2008) M. Mariotti et al.   JOURNAL OF CEREAL SCIENCE

New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear

(2008) Randy H. Ewoldt et al.   JOURNAL OF RHEOLOGY