Found: 14
Select item for more details and to access through your institution.
Multiscale analysis of hydrated gluten structure and phase distribution under thermal treatments.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 4, p. 1201, doi. 10.1007/s00217-023-04456-x
- By:
- Publication type:
- Article
Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough.
- Published in:
- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-39797-w
- By:
- Publication type:
- Article
Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough.
- Published in:
- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-39797-w
- By:
- Publication type:
- Article
Portable single‐sided NMR measurements at variable temperatures: Implementation of a thermo‐controlled device and application to the heating of bread dough.
- Published in:
- Magnetic Resonance in Chemistry, 2022, v. 60, n. 7, p. 678, doi. 10.1002/mrc.5254
- By:
- Publication type:
- Article
An insight into tapioca and wheat starch gelatinization mechanisms using TD‐NMR and complementary techniques.
- Published in:
- Magnetic Resonance in Chemistry, 2022, v. 60, n. 7, p. 702, doi. 10.1002/mrc.5258
- By:
- Publication type:
- Article
Characterization of gluten‐free bread crumb baked at atmospheric and reduced pressures using TD‐NMR.
- Published in:
- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 649, doi. 10.1002/mrc.4829
- By:
- Publication type:
- Article
Water transport during bread baking: Impact of the baking temperature and the baking time.
- Published in:
- Food Science & Technology International, 2019, v. 25, n. 3, p. 187, doi. 10.1177/1082013218814144
- By:
- Publication type:
- Article
Modeling bread baking with focus on overall deformation and local porosity evolution.
- Published in:
- AIChE Journal, 2016, v. 62, n. 11, p. 3847, doi. 10.1002/aic.15301
- By:
- Publication type:
- Article
Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches.
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1287, doi. 10.1007/s11947-016-1713-2
- By:
- Publication type:
- Article
Search for an Association between V249I and T280M CX3CR1 Genetic Polymorphisms, Endothelial Injury and Preeclampsia: The ECLAXIR Study.
- Published in:
- PLoS ONE, 2009, v. 4, n. 7, p. 1, doi. 10.1371/journal.pone.0006192
- By:
- Publication type:
- Article
MRI study of bread baking: experimental device and MRI signal analysis.
- Published in:
- International Journal of Food Science & Technology, 2008, v. 43, n. 6, p. 1129, doi. 10.1111/j.1365-2621.2007.01633.x
- By:
- Publication type:
- Article
Behaviour of green beans during the immersion chilling and freezing.
- Published in:
- International Journal of Food Science & Technology, 2001, v. 36, n. 2, p. 179, doi. 10.1111/j.1365-2621.2001.00448_36_2.x
- By:
- Publication type:
- Article
Immersion chilling and freezing of a porous medium.
- Published in:
- International Journal of Food Science & Technology, 2000, v. 35, n. 6, p. 583, doi. 10.1046/j.1365-2621.2000.00417.x
- By:
- Publication type:
- Article
Transport phenomena in immersion-cooled apples.
- Published in:
- International Journal of Food Science & Technology, 1998, v. 33, n. 5, p. 489, doi. 10.1046/j.1365-2621.1998.00214.x
- By:
- Publication type:
- Article