Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies

Structural reasons for inhibitory effects of pectin on α-amylase enzyme activity and in-vitro digestibility of starch

(2021) Yeming Bai et al.   FOOD HYDROCOLLOIDS

Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics

(2021) Krzysztof Smarzyński et al.   MOLECULES

Whole Fish Powder Snacks: Evaluation of Structural, Textural, Pasting, and Water Distribution Properties

(2021) Asad Nawaz et al.   Sustainability

Effects of amylose and amylopectin fine structure on sugar-snap cookie dough rheology and cookie quality

(2020) Zhongwei Zhang et al.   CARBOHYDRATE POLYMERS

Evaluation of fish meat noodles: physical property, dough rheology, chemistry and water distribution properties

(2020) Asad Nawaz et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Replacement of Rice Flour by Meat Flour Mechanically Separated from Tilapia on the Technological, Nutritional, and Sensory Quality of Salted Gluten-free Cookies

(2020) Amanda Oliveira Magalhães et al.   Journal of Aquatic Food Product Technology

Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours

(2020) Joana Mota et al.   Foods

Relations between digestibility and structures of pumpkin starches and pectins

(2020) Yeming Bai et al.   FOOD HYDROCOLLOIDS

High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin

(2020) Fan Xie et al.   FOOD HYDROCOLLOIDS

Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low‐field 1 H NMR relaxometry study

(2020) Sinem Akkaya et al.   JOURNAL OF FOOD SCIENCE

The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks

(2020) Asad Nawaz et al.   FOOD CHEMISTRY

Evaluation of physico‐chemical, textural and sensory quality characteristics of red fish meat based fried snacks

(2019) Asad Nawaz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Relations between changes in starch molecular fine structure and in thermal properties during rice grain storage

(2019) Fangting Gu et al.   FOOD CHEMISTRY

Influences of combined enzyme-ultrasonic extraction on the physicochemical characteristics and properties of okra polysaccharides

(2019) Ibukunoluwa Fola Olawuyi et al.   FOOD HYDROCOLLOIDS

Heat-induced polymerization behavior variation of frozen-stored gluten

(2018) Pei Wang et al.   FOOD CHEMISTRY

Corn snack with high fiber content: Effects of different fiber types on the product quality

(2018) Yang Jin Han et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Pectin on the Pasting, Rheological, and Textural Properties of Lotus Root Starch

(2018) Jiong Zheng et al.   STARCH-STARKE

Incorporation of dietary fiber on the cookie dough. Effects on thermal properties and water availability

(2018) M.S. Blanco Canalis et al.   FOOD CHEMISTRY

The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks

(2018) Asad Nawaz et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Advances in the pectin production process using novel extraction techniques: A review

(2017) Lanrewaju Ridwan Adetunji et al.   FOOD HYDROCOLLOIDS

Investigation on the influence of pectin structures on the pasting properties of rice starch by multiple regression

(2017) Shun-jing Luo et al.   FOOD HYDROCOLLOIDS

Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system

(2017) Minyi Han et al.   MEAT SCIENCE

Starch–guar gum extrudates: Microstructure, physicochemical properties and in-vitro digestion

(2016) Erich von Borries-Medrano et al.   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

Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review

(2011) José A. Ramírez et al.   FOOD HYDROCOLLOIDS

Gelatinization and rheological properties of rice starch/xanthan mixtures: Effects of molecular weight of xanthan and different salts

(2008) Yuvaret Viturawong et al.   FOOD CHEMISTRY