Temperature-Associated Proton Dynamics in Wheat Starch-Based Model Systems and Wheat Flour Dough Evaluated by NMR

Storage of parbaked bread affects shelf life of fully baked end product: A 1H NMR study

(2014) Geertrui M. Bosmans et al.   FOOD CHEMISTRY

Bread staling: Effect of gluten on physico-chemical properties and molecular mobility

(2014) Elena Curti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of NaCl on the thermal behaviour of wheat starch in excess and limited water

(2013) Li Day et al.   CARBOHYDRATE POLYMERS

1H NMR studies of starch–water interactions during microwave heating

(2013) Daming Fan et al.   CARBOHYDRATE POLYMERS

Low resolution 1H NMR assignment of proton populations in pound cake and its polymeric ingredients

(2013) A. Luyts et al.   FOOD CHEMISTRY

Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming

(2013) Geertrui M. Bosmans et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems

(2012) Geertrui M. Bosmans et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microstructure of hydrated gluten network

(2011) Vassilis Kontogiorgos   FOOD RESEARCH INTERNATIONAL

Water molecular dynamics during bread staling by Nuclear Magnetic Resonance

(2010) Elena Curti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of water, temperature and sucrose on dynamics in glassy starch-based products studied by low field 1H NMR

(2009) Gaëlle Roudaut et al.   CARBOHYDRATE POLYMERS

Influence of electrolytes on the heat-induced swelling of aqueous dispersions of native wheat starch granules

(2009) W.X. Zhu et al.   FOOD HYDROCOLLOIDS

Proton NMR relaxation study of swelling and gelatinisation process in rice starch–water samples

(2008) Mena Ritota et al.   FOOD CHEMISTRY