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Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: I. Modeling of Rheological and Microstructural Properties.
- Published in:
- Food Biophysics, 2012, v. 7, n. 3, p. 190, doi. 10.1007/s11483-012-9257-0
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- Publication type:
- Article
Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: II. Modeling of Bread Texture and Staling Kinetics.
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- Food Biophysics, 2012, v. 7, n. 3, p. 200, doi. 10.1007/s11483-012-9258-z
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- Publication type:
- Article
Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17034
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- Publication type:
- Article
Isolation of quinoa protein by milling fractionation and solvent extraction.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 96, p. 20, doi. 10.1016/j.fbp.2015.06.003
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- Publication type:
- Article
Improving the Leavening Effect of Ice like CO 2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread.
- Published in:
- Gels (2310-2861), 2023, v. 9, n. 3, p. 223, doi. 10.3390/gels9030223
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- Publication type:
- Article
Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry.
- Published in:
- Journal of Texture Studies, 2023, v. 54, n. 6, p. 926, doi. 10.1111/jtxs.12796
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- Article
Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory.
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- Journal of Texture Studies, 2023, v. 54, n. 2, p. 222, doi. 10.1111/jtxs.12745
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- Publication type:
- Article
Texture modulation of starch‐based closed‐cell foams using 3D printing: Deformation behavior beyond the elastic regime.
- Published in:
- Journal of Texture Studies, 2023, v. 54, n. 1, p. 153, doi. 10.1111/jtxs.12729
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- Publication type:
- Article
Texture design of gluten-free bread by mixing under controlled headspace atmosphere.
- Published in:
- European Food Research & Technology, 2021, v. 247, n. 9, p. 2333, doi. 10.1007/s00217-021-03793-z
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- Article
Fundamental characterization of wheat gluten.
- Published in:
- European Food Research & Technology, 2021, v. 247, n. 4, p. 985, doi. 10.1007/s00217-020-03680-z
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- Publication type:
- Article
Development of fibre-enriched wheat breads: impact of recovered agroindustrial by-products on physicochemical properties of dough and bread characteristics.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 11, p. 1973, doi. 10.1007/s00217-017-2903-5
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- Publication type:
- Article
Effect of mechanically modified wheat flour on dough fermentation properties and bread quality.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 2, p. 287, doi. 10.1007/s00217-016-2743-8
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- Publication type:
- Article
Impact of quinoa bran on gluten-free dough and bread characteristics.
- Published in:
- European Food Research & Technology, 2014, v. 239, n. 5, p. 767, doi. 10.1007/s00217-014-2269-x
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- Publication type:
- Article
Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes.
- Published in:
- Journal of the Science of Food & Agriculture, 2012, v. 92, n. 3, p. 585, doi. 10.1002/jsfa.4612
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- Publication type:
- Article
Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship.
- Published in:
- Journal of the Science of Food & Agriculture, 2012, v. 92, n. 2, p. 299, doi. 10.1002/jsfa.4575
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- Publication type:
- Article
Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough.
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 13, p. 2326, doi. 10.1002/jsfa.4091
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- Publication type:
- Article
Microscopic investigation of the formation of a thermoset wheat gluten network in a model system relevant for bread making.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 891, doi. 10.1111/ijfs.14359
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- Publication type:
- Article
Sodium chloride - sensory, preserving and technological impact on yeast-leavened products.
- Published in:
- International Journal of Food Science & Technology, 2012, v. 47, n. 9, p. 1798, doi. 10.1111/j.1365-2621.2012.03048.x
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- Publication type:
- Article
A Comparative Analysis of Partial Replacement of Yeast with CO 2 Gas Hydrates as Leavening Agents in Baking of Wheat Bread.
- Published in:
- Processes, 2023, v. 11, n. 3, p. 653, doi. 10.3390/pr11030653
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- Publication type:
- Article
Effect of Rye Bran Particles on Structure Formation Properties of Rye Dough and Bread.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 4, p. n/a, doi. 10.1111/jfpp.12998
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- Publication type:
- Article
Micro-Scale Shear Kneading—Gluten Network Development under Multiple Stress–Relaxation Steps and Evaluation via Multiwave Rheology.
- Published in:
- Polymers (20734360), 2022, v. 14, n. 4, p. 846, doi. 10.3390/polym14040846
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- Publication type:
- Article
The Self-Enforcing Starch–Gluten System—Strain–Dependent Effects of Yeast Metabolites on the Polymeric Matrix.
- Published in:
- Polymers (20734360), 2021, v. 13, n. 1, p. 30, doi. 10.3390/polym13010030
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- Publication type:
- Article
Gluten Polymer Networks—A Microstructural Classification in Complex Systems.
- Published in:
- Polymers (20734360), 2018, v. 10, n. 6, p. 617, doi. 10.3390/polym10060617
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- Publication type:
- Article
International Cereal and Bread Congress 2024.
- Published in:
- 2024
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- Publication type:
- Proceeding
Modulation of cereal and starch-based textures using additive manufacturing technologies.
- Published in:
- Cereal Technology / Getreidetechnologie, 2022, v. 76, n. 1, p. 16, doi. 10.23789/1896-2303-2022-1-16
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- Publication type:
- Article
Strain-dependent assessment of dough's polymer structure and functionality during the baking process.
- Published in:
- PLoS ONE, 2023, v. 17, n. 3, p. 1, doi. 10.1371/journal.pone.0282670
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- Publication type:
- Article
Definition of network types - Prediction of dough mechanical behaviour under shear by gluten microstructure.
- Published in:
- Scientific Reports, 2019, v. 9, n. 1, p. 1, doi. 10.1038/s41598-019-41072-w
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- Publication type:
- Article
Enzymatic hydrolysis for functionalisation of watermelon seed protein from ultrasound‐assisted extraction in comparison to soy protein isolate.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 2, p. 854, doi. 10.1111/ijfs.16843
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- Publication type:
- Article
Starch gelatinization and its complexity for analysis.
- Published in:
- Starch / Staerke, 2015, v. 67, n. 1/2, p. 30, doi. 10.1002/star.201400071
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- Publication type:
- Article
Starch re-crystallization kinetics as a function of various cations.
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- Starch / Staerke, 2011, v. 63, n. 12, p. 792, doi. 10.1002/star.201100071
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- Publication type:
- Article
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption.
- Published in:
- NPJ Science of Food, 2024, v. 8, n. 1, p. 1, doi. 10.1038/s41538-024-00296-5
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- Publication type:
- Article
Four-Dimensional (4D) Printing of Dynamic Foods—Definitions, Considerations, and Current Scientific Status.
- Published in:
- Foods, 2023, v. 12, n. 18, p. 3410, doi. 10.3390/foods12183410
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- Publication type:
- Article
Application of CO 2 Gas Hydrates as Leavening Agents in Black-and-White Cookies.
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- Foods, 2023, v. 12, n. 14, p. 2797, doi. 10.3390/foods12142797
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- Publication type:
- Article
An Innovative Approach in the Baking of Bread with CO 2 Gas Hydrates as Leavening Agents.
- Published in:
- Foods, 2022, v. 11, n. 22, p. 3570, doi. 10.3390/foods11223570
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- Publication type:
- Article
Application of Two-Dimensional Fluorescence Spectroscopy for the On-Line Monitoring of Teff-Based Substrate Fermentation Inoculated with Certain Probiotic Bacteria.
- Published in:
- Foods, 2022, v. 11, n. 8, p. 1171, doi. 10.3390/foods11081171
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- Publication type:
- Article
Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste.
- Published in:
- Foods, 2021, v. 10, n. 1, p. 76, doi. 10.3390/foods10010076
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- Publication type:
- Article
High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration.
- Published in:
- Foods, 2018, v. 7, n. 5, p. 78, doi. 10.3390/foods7050078
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- Publication type:
- Article
Surface Energy of Food Contact Materials and Its Relation to Wheat Dough Adhesion.
- Published in:
- Food & Bioprocess Technology, 2021, v. 14, n. 6, p. 1142, doi. 10.1007/s11947-021-02625-y
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- Publication type:
- Article