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Effect of Cactus ( Opuntia ficus-indica ) and Acacia ( Acacia seyal ) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches

Molecules (Basel, Switzerland), 2022-01, Vol.27 (3), p.701

2022

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Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums

Molecules (Basel, Switzerland), 2022-10, Vol.27 (21), p.7217

2022

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Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies

Molecules (Basel, Switzerland), 2022-05, Vol.27 (10), p.3066

2022

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Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums

Molecules (Basel, Switzerland), 2022-12, Vol.28 (1), p.1

2022

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Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes

Foods, 2022-02, Vol.11 (3), p.460

2022

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Exploring the Role of Acacia ( Acacia seyal ) and Cactus ( Opuntia ficus-indica ) Gums on the Dough Performance and Quality Attributes of Breads and Cakes

Foods, 2022-04, Vol.11 (9), p.1208

2022

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Use of Gum Cordia ( Cordia myxa ) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch

Foods, 2020-07, Vol.9 (7), p.909

2020

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Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch

International Journal of Polymer Science, 2019, Vol.2019 (2019), p.1-11

2019

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Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET

Journal of chemistry, 2018-01, Vol.2018 (2018), p.1-8

2018

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Specific Mechanical Energy and Thermal Degradation of Poly(lactic acid) and Poly(caprolactone)/Date Pits Composites

International journal of polymer science, 2018-01, Vol.2018 (2018), p.1-10

2018

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Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel

Journal of chemistry, 2019, Vol.2019 (2019), p.1-12

2019

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Thermal Degradation and Water Uptake of Biodegradable Resin Prepared from Millet Flour and Wheat Gluten Crosslinked with Epoxydized Vegetable Oils

Journal of chemistry, 2019, Vol.2019 (2019), p.1-12

2019

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A study on the effect of black cumin extract on the swelling power, textural, and pasting properties of different starches

Starch - Stärke, 2016-11, Vol.68 (11-12), p.1233-1243

2016

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Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane

International journal of polymer science, 2018-01, Vol.2018 (2018), p.1-11

2018

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Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch

Foods, 2019-12, Vol.8 (12), p.687

2019

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Physicochemical Properties of Starch Binary Mixtures with Cordia and Ziziphus Gums

Processes, 2022-02, Vol.10 (2), p.180

2022

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Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential

Food science and technology international, 2020-06, Vol.26 (4), p.311-320

2020

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Dynamic rheological properties of corn starch-date syrup gels

Journal of food science and technology, 2019-02, Vol.56 (2), p.927-936

2019

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High Soluble‐Fiber Pudding: Formulation, Processing, Texture and Sensory Properties

Journal of food processing and preservation, 2017-06, Vol.41 (3), p.n/a

2017

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Moisture sorption isotherm of cross-linked wheat gluten and epoxydized oil using GAB and BET

Polymers & polymer composites, 2019-11, Vol.27 (9), p.536-545

2019

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Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus Gums

Molecules (Basel, Switzerland), 2022-10, Vol.27 (21)

2022

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Camel milk-sweet potato starch gel: steady shear and dynamic rheological properties

Ciência e tecnologia de alimentos, 2022-01, Vol.42

2022

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Camel milk-sweet potato starch gel: steady shear and dynamic rheological properties

Ciência e tecnologia de alimentos, 2022, Vol.42

2022

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Soluble fiber-fortified sponge cakes: formulation, quality and sensory evaluation

Journal of food measurement & characterization, 2017-09, Vol.11 (3), p.1516-1522

2017

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High Soluble-Fiber Pudding: Formulation, Processing, Texture and Sensory Properties: High Soluble-Fiber Pudding Properties

Journal of food processing and preservation, 2017-06, Vol.41 (3), p.e12931

2017

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Effect of Cactus ( Opuntia ficus-indica ) and Acacia ( Acacia seyal ) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches

Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums

Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies

Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums

Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes

Exploring the Role of Acacia ( Acacia seyal ) and Cactus ( Opuntia ficus-indica ) Gums on the Dough Performance and Quality Attributes of Breads and Cakes

Use of Gum Cordia ( Cordia myxa ) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch

Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch

Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET

Specific Mechanical Energy and Thermal Degradation of Poly(lactic acid) and Poly(caprolactone)/Date Pits Composites

Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel

Thermal Degradation and Water Uptake of Biodegradable Resin Prepared from Millet Flour and Wheat Gluten Crosslinked with Epoxydized Vegetable Oils

A study on the effect of black cumin extract on the swelling power, textural, and pasting properties of different starches

Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane

Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch

Physicochemical Properties of Starch Binary Mixtures with Cordia and Ziziphus Gums

Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential

Dynamic rheological properties of corn starch-date syrup gels

High Soluble‐Fiber Pudding: Formulation, Processing, Texture and Sensory Properties

Moisture sorption isotherm of cross-linked wheat gluten and epoxydized oil using GAB and BET

Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus Gums

Camel milk-sweet potato starch gel: steady shear and dynamic rheological properties

Camel milk-sweet potato starch gel: steady shear and dynamic rheological properties

Soluble fiber-fortified sponge cakes: formulation, quality and sensory evaluation

High Soluble-Fiber Pudding: Formulation, Processing, Texture and Sensory Properties: High Soluble-Fiber Pudding Properties

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