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2024
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Cereal Chemistry,
2024
DOI:10.1002/cche.10766
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Changes in the properties of major components of frozen raw noodles during frozen storage
Journal of Cereal Science,
2023
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Journal of Cereal Science,
2023
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Journal of Cereal Science,
2023
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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
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2023
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Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives
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2023
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Gluten Conformation at Different Temperatures and Additive Treatments
Foods,
2022
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Gluten Conformation at Different Temperatures and Additive Treatments
Foods,
2022
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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
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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
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Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties
Foods,
2020
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Expression and enzymatic characterization of rice α-galactosidase II displayed on yeast cell surface
Process Biochemistry,
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2019
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Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours
Foods,
2019
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Effect of the viscoelastic properties of modified starch as a wall material on the surface morphology of microcapsules
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2019
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Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours
Foods,
2019
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Comparison of rheological properties of wet gluten: Creep-recovery and biaxial compression
LWT,
2018
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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
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