Correlation analysis of protein quality characteristics with gluten-free bread properties

Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products

(2017) Martina Foschia et al.   Annual Review of Food Science and Technology

Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication

(2016) Noel A. McCarthy et al.   FOOD RESEARCH INTERNATIONAL

Nutritional therapy – Facing the gap between coeliac disease and gluten-free food

(2016) Martina Foschia et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength

(2016) Yakoub Ladjal Ettoumi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Non-gluten proteins as structure forming agents in gluten free bread

(2015) Rafał Ziobro et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Cowpea protein isolates: Functional properties and application in gluten-free rice muffins

(2015) Khetan Shevkani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The health benefits of sweet lupin seed flours and isolated proteins

(2015) Anna Arnoldi et al.   Journal of Functional Foods

Bread Staling: Updating the View

(2014) C. Fadda et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Development of gluten free bread containing carob flour and resistant starch

(2014) K. Tsatsaragkou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0

(2014) Han-Ning Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Food proteins: A review on their emulsifying properties using a structure–function approach

(2013) Ricky S.H. Lam et al.   FOOD CHEMISTRY

Potato protein isolates: Recovery and characterization of their properties

(2013) Amanda Waglay et al.   FOOD CHEMISTRY

Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic

(2013) Rafał Ziobro et al.   FOOD HYDROCOLLOIDS

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

Effect of legume flours on baking characteristics of gluten-free bread

(2012) B. Miñarro et al.   JOURNAL OF CEREAL SCIENCE

Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread

(2011) Rachel Crockett et al.   FOOD CHEMISTRY

Effect of water, albumen and fat on the quality of gluten-free bread containing amaranth

(2010) Regine Schoenlechner et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Composition and Molecular Weight Distribution of Carob Germ Protein Fractions

(2010) Brennan M. Smith et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

(2009) Laura Alvarez-Jubete et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Chemical Composition and Nutritional Value of Protein Concentrates Isolated from Potato (Solanum tuberosumL.) Fruit Juice by Precipitation with Ethanol or Ferric Chloride

(2009) Veronika Bártová et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of rheological, fermentative and baking properties of gluten-free dough formulations

(2008) Anna Pruska-Kędzior et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of different protein isolates and transglutaminase on rice flour properties

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