Impact of High Hydrostatic Pressure on Protein Aggregation and Rheological Properties of Legume Batters

Suitability of Oat, Millet and Sorghum in Breadmaking

(2012) Alessandro Angioloni et al.   Food and Bioprocess Technology

Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon)

(2012) Barjinder Pal Kaur et al.   Food and Bioprocess Technology

Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads

(2012) A. Angioloni et al.   JOURNAL OF CEREAL SCIENCE

Promoting dough viscoelastic structure in composite cereal matrices by high hydrostatic pressure

(2012) Alessandro Angioloni et al.   JOURNAL OF FOOD ENGINEERING

Application of Ultra High Pressure (UHP) in Starch Chemistry

(2011) Hyun-Seok Kim et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions

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

High pressure–treated sorghum flour as a functional ingredient in the production of sorghum bread

(2010) Katleen J. R. Vallons et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Promoting structure formation by high pressure in gluten-free flours

(2010) Katleen J.R. Vallons et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Effects of high pressure and temperature on the structural and rheological properties of sorghum starch

(2009) Katleen J.R. Vallons et al.   Innovative Food Science & Emerging Technologies

Fundamental evaluation of the impact of high Hydrostatic Pressure on oat batters

(2009) Edith K. Hüttner et al.   JOURNAL OF CEREAL SCIENCE

Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality

(2008) Carla Brites et al.   Food and Bioprocess Technology

Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

(2007) Stefano Renzetti et al.   JOURNAL OF CEREAL SCIENCE