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Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Journal of food engineering, 2007-04, Vol.79 (3), p.1033-1047

2007

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Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects

Journal of cereal science, 2007-09, Vol.46 (2), p.101-118

2007

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Growth adaptation of probiotics in biopolymer-based coacervate structures to enhance cell viability

Food science & technology, 2017-04, Vol.77, p.282-289

2017

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Water vapour barrier and tensile properties of composite caseinate-pullulan films: Biopolymer composition effects and impact of beeswax lamination

Food chemistry, 2007, Vol.101 (2), p.753-764

2007

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Effect of barley β-glucan molecular size and level on wheat dough rheological properties

Journal of food engineering, 2009-04, Vol.91 (4), p.594-601

2009

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Structural variation and rheological properties of water-extractable arabinoxylans from six Greek wheat cultivars

Food chemistry, 2011-05, Vol.126 (2), p.526-536

2011

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Molecular size effects on rheological properties of oat β-glucans in solution and gels

Food hydrocolloids, 2003, Vol.17 (5), p.693-712

2003

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Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates

Food hydrocolloids, 2009-03, Vol.23 (2), p.337-343

2009

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Concurrent phase separation and gelation in mixed oat β-glucans/sodium caseinate and oat β-glucans/pullulan aqueous dispersions

Food hydrocolloids, 2009-05, Vol.23 (3), p.886-895

2009

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Acid-induced gelation of aqueous WPI–CMC solutions: Effect on orange oil aroma compounds retention

Food hydrocolloids, 2013-01, Vol.30 (1), p.368-374

2013

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Phytochemical profiles and antioxidant capacity of pigmented and non-pigmented genotypes of rice (Oryza sativa L.)

Cereal research communications, 2016-03, Vol.44 (1), p.98-110

2016

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Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina

Journal of cereal science, 2003, Vol.38 (1), p.15-31

2003

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Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture

Food hydrocolloids, 2005, Vol.19 (6), p.1025-1031

2005

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Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: effects of copigmentation and glass transition

Food chemistry, 2003, Vol.83 (3), p.423-436

2003

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Impact of mixed-linkage (1→3, 1→4) β-glucans on physical properties of acid-set skim milk gels

International dairy journal, 2008-03, Vol.18 (3), p.312-322

2008

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Processing and formulation effects on rheological behavior of barley β-glucan aqueous dispersions

Food chemistry, 2005-07, Vol.91 (3), p.505-516

2005

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Flour constituent interactions and their influence on dough rheology and quality of semi-sweet biscuits: A mixture design approach with reconstituted blends of gluten, water-solubles and starch fractions

Journal of cereal science, 2008-07, Vol.48 (1), p.144-158

2008

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Water extractable (1→3,1→4)-β- d-glucans from barley and oats: An intervarietal study on their structural features and rheological behaviour

Journal of cereal science, 2005-09, Vol.42 (2), p.213-224

2005

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Modelling of the acidification process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology

Food chemistry, 2003, Vol.83 (3), p.437-446

2003

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Solution flow behavior and gelling properties of water-soluble barley (1→3,1→4)-β-glucans varying in molecular size

Journal of cereal science, 2004, Vol.39 (1), p.119-137

2004

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Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies

Journal of food engineering, 2009, Vol.90 (2), p.228-237

2009

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Crystalline microstructure and physicochemical properties of olive oil oleogels formulated with monoglycerides and phytosterols

Food science & technology, 2022-01, Vol.154, p.112815, Article 112815

2022

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Kinetic studies of degradation of saffron carotenoids encapsulated in amorphous polymer matrices

Food chemistry, 2000-11, Vol.71 (2), p.199-206

2000

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Modified fermented sausages with olive oil oleogel and NaCl–KCl substitution for improved nutritional quality

Food science & technology, 2022-03, Vol.158, p.113172, Article 113172

2022

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Effects of polyols on cryostructurization of barley β-glucans

Food hydrocolloids, 2008, Vol.22 (2), p.263-277

2008

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Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects

Growth adaptation of probiotics in biopolymer-based coacervate structures to enhance cell viability

Water vapour barrier and tensile properties of composite caseinate-pullulan films: Biopolymer composition effects and impact of beeswax lamination

Effect of barley β-glucan molecular size and level on wheat dough rheological properties

Structural variation and rheological properties of water-extractable arabinoxylans from six Greek wheat cultivars

Molecular size effects on rheological properties of oat β-glucans in solution and gels

Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates

Concurrent phase separation and gelation in mixed oat β-glucans/sodium caseinate and oat β-glucans/pullulan aqueous dispersions

Acid-induced gelation of aqueous WPI–CMC solutions: Effect on orange oil aroma compounds retention

Phytochemical profiles and antioxidant capacity of pigmented and non-pigmented genotypes of rice (Oryza sativa L.)

Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina

Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture

Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: effects of copigmentation and glass transition

Impact of mixed-linkage (1→3, 1→4) β-glucans on physical properties of acid-set skim milk gels

Processing and formulation effects on rheological behavior of barley β-glucan aqueous dispersions

Flour constituent interactions and their influence on dough rheology and quality of semi-sweet biscuits: A mixture design approach with reconstituted blends of gluten, water-solubles and starch fractions

Water extractable (1→3,1→4)-β- d-glucans from barley and oats: An intervarietal study on their structural features and rheological behaviour

Modelling of the acidification process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology

Solution flow behavior and gelling properties of water-soluble barley (1→3,1→4)-β-glucans varying in molecular size

Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies

Crystalline microstructure and physicochemical properties of olive oil oleogels formulated with monoglycerides and phytosterols

Kinetic studies of degradation of saffron carotenoids encapsulated in amorphous polymer matrices

Modified fermented sausages with olive oil oleogel and NaCl–KCl substitution for improved nutritional quality

Effects of polyols on cryostructurization of barley β-glucans

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