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[1]
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Effects of added resulting flours from heat‐treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread
Cereal Chemistry,
2024
DOI:10.1002/cche.10766
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[2]
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Changes in the properties of major components of frozen raw noodles during frozen storage
Journal of Cereal Science,
2023
DOI:10.1016/j.jcs.2023.103712
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[3]
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Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour
Foods,
2023
DOI:10.3390/foods12183421
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[4]
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Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives
Foods,
2023
DOI:10.3390/foods12203830
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[5]
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Gluten Conformation at Different Temperatures and Additive Treatments
Foods,
2022
DOI:10.3390/foods11030430
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[6]
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Impact of the particle-polymer interface on small- and large-scale deformation response in protein- and carbohydrate-based food matrices
International Journal of Biological Macromolecules,
2021
DOI:10.1016/j.ijbiomac.2021.09.048
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[7]
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Impact of the particle-polymer interface on small- and large-scale deformation response in protein- and carbohydrate-based food matrices
International Journal of Biological Macromolecules,
2021
DOI:10.1016/j.ijbiomac.2021.09.048
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[8]
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Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties
Foods,
2020
DOI:10.3390/foods9060828
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[9]
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Expression and enzymatic characterization of rice α-galactosidase II displayed on yeast cell surface
Process Biochemistry,
2019
DOI:10.1016/j.procbio.2019.03.016
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[10]
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Effect of the viscoelastic properties of modified starch as a wall material on the surface morphology of microcapsules
Journal of the Science of Food and Agriculture,
2019
DOI:10.1002/jsfa.9713
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[11]
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Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours
Foods,
2019
DOI:10.3390/foods8120626
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[12]
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Effect of the viscoelastic properties of modified starch as a wall material on the surface morphology of microcapsules
Journal of the Science of Food and Agriculture,
2019
DOI:10.1002/jsfa.9713
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[13]
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Comparison of rheological properties of wet gluten: Creep-recovery and biaxial compression
LWT,
2018
DOI:10.1016/j.lwt.2018.08.036
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[14]
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Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality
Journal of Food Science and Technology,
2018
DOI:10.1007/s13197-018-3428-z
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