Characteristics of Relationships Between Structure of Gluten Proteins and Dough Rheology – Influence of Dietary Fibres Studied by FT-Raman Spectroscopy

Influence of dietary fibre on gluten proteins structure - a study on model flour with application of FT-Raman spectroscopy

(2015) A. Nawrocka et al.   JOURNAL OF RAMAN SPECTROSCOPY

Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing

(2013) Yun Zhou et al.   FOOD CHEMISTRY

Extensograph curve profile model used for characterising the impact of dietary fibre on wheat dough

(2013) Antoni Miś et al.   JOURNAL OF CEREAL SCIENCE

Raman spectroscopy of proteins: a review

(2013) A. Rygula et al.   JOURNAL OF RAMAN SPECTROSCOPY

Ultra-fine grinding increases the antioxidant capacity of wheat bran

(2012) Natalia N. Rosa et al.   JOURNAL OF CEREAL SCIENCE

Changes in secondary structure of gluten proteins due to emulsifiers

(2012) Analía V. Gómez et al.   JOURNAL OF MOLECULAR STRUCTURE

Exploring the interactions between blackcurrant polyphenols, pectin and wheat biopolymers in model breads; a FTIR and HPLC investigation

(2011) A.S. Sivam et al.   FOOD CHEMISTRY

Application of FT-IR and Raman spectroscopy for the study of biopolymers in breads fortified with fibre and polyphenols

(2011) A.S. Sivam et al.   FOOD RESEARCH INTERNATIONAL

Functional foods: An overview

(2011) Sumeet Kaur et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study

(2011) Evelina G. Ferrer et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®

(2010) Cristina M. Rosell et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Hydrocolloid Interaction with Water, Protein, and Starch in Wheat Dough

(2010) Natalia Linlaud et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

(2010) Martijn W.J. Noort et al.   JOURNAL OF CEREAL SCIENCE

Interpretation of mechanical spectra of carob fibre and oat wholemeal-enriched wheat dough using non-linear regression models

(2010) Antoni Miś   JOURNAL OF FOOD ENGINEERING

Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review

(2010) Anusooya S. Sivam et al.   JOURNAL OF FOOD SCIENCE

Determination of Secondary Structural Changes in Gluten Proteins during Mixing Using Fourier Transform Horizontal Attenuated Total Reflectance Spectroscopy

(2008) Bradford W. Seabourn et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs

(2008) Donatella Peressini et al.   JOURNAL OF CEREAL SCIENCE

Effect of barley β-glucan molecular size and level on wheat dough rheological properties

(2008) A. Skendi et al.   JOURNAL OF FOOD ENGINEERING

Gel, dough and fibre enriched fresh breads: Relationships between quality features and staling kinetics

(2008) Alessandro Angioloni et al.   JOURNAL OF FOOD ENGINEERING

FTIR spectroscopic studies on aggregation process of the β-amyloid 11-28 fragment and its variants

(2008) Paulina Juszczyk et al.   JOURNAL OF PEPTIDE SCIENCE