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Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch

Food hydrocolloids, 2012-10, Vol.29 (1), p.185-192

2012

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Application of different techniques in the determination of xanthan gum-SDS and xanthan gum-Tween 80 interaction

Food hydrocolloids, 2019-02, Vol.87, p.108-118

2019

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Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch

Food hydrocolloids, 2015-03, Vol.45, p.9-17

2015

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Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate

Food hydrocolloids, 2009-12, Vol.23 (8), p.2212-2218

2009

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Evaluation of sugar beet pectin viscosity, surface activity, conductivity and zeta potential in sodium chloride aqueous solutions

Food hydrocolloids, 2023-05, Vol.139, p.108490, Article 108490

2023

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Comparative characterization of sugar beet fibers to sugar beet pectin and octenyl succinic anhydride modified maltodextrin in aqueous solutions using viscometry, conductometry, tensiometry and component analysis

Journal of the science of food and agriculture, 2023-01, Vol.103 (1), p.255-263

2023

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Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition

Food science & technology, 2021-03, Vol.138, p.110604, Article 110604

2021

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Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact

Food science & technology, 2019-07, Vol.108, p.392-399

2019

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Small deformation rheological behaviour of wheat gluten - octenyl succinyl modified corn starches mixtures

Journal of cereal science, 2021-01, Vol.97, p.103150, Article 103150

2021

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The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects

Polymers, 2023-07, Vol.15 (14), p.2982

2023

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Physicochemical Changes of Heat-Treated Corn Grain Used in Ruminant Nutrition

Animals (Basel), 2022-08, Vol.12 (17), p.2234

2022

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Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test

Journal of texture studies, 2018-06, Vol.49 (3), p.339-347

2018

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Micellar properties of OSA starch and interaction with xanthan gum in aqueous solution

Food hydrocolloids, 2011-05, Vol.25 (3), p.361-367

2011

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Rheological characterization of corn starch isolated by alkali method

Food hydrocolloids, 2010, Vol.24 (2), p.172-177

2010

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Rheology and bread‐making performance of gluten‐free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water

International journal of food science & technology, 2018-08, Vol.53 (8), p.1832-1837

2018

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Crystallization and rheological properties of soya milk chocolate produced in a ball mill

Journal of food engineering, 2013-01, Vol.114 (1), p.70-74

2013

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Technological Characteristics of Wheat-Fiber-Based Fat Mimetics in Combination with Food Additives

Sustainability, 2023-01, Vol.15 (3), p.1887

2023

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Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems

Food science & technology, 2014-11, Vol.59 (1), p.495-503

2014

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Application of biocides in the process of sucrose extraction from sugar beet: Effect on sucrose content, number of Leuconostoc colonies and wet pulp characteristics

Food science & technology, 2017-01, Vol.75, p.17-24

2017

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Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour

Journal of food processing and preservation, 2017-02, Vol.41 (1), p.np-n/a

2017

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The role of two types of continuous phases based on cellulose during textural, color, and sensory characterization of novel food spread with pumpkin seed flour

Journal of food processing and preservation, 2018-08, Vol.42 (8), p.e13684-n/a

2018

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Insight into the Interaction Between Carbopol® 940 and Ionic/Nonionic Surfactant

Journal of surfactants and detergents, 2015-05, Vol.18 (3), p.505-516

2015

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Quality parameters of wheat grain and flour as influenced by treatments with natural zeolite and diatomaceous earth formulations, grain infestation status and endosperm vitreousness

Journal of stored products research, 2012-10, Vol.51, p.61-68

2012

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Data-driven Modelling of Microfiltration Process with Embedded Static Mixer for Steepwater from Corn Starch Industry

Periodica polytechnica. Chemical engineering., 2018-01, Vol.62 (1), p.114-122

2018

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Possibility of the Production of Functional Low‐Fat Food Spread of Hull‐Less Pumpkin Seed Flour from Rheological and Textural Aspect

Journal of texture studies, 2014-08, Vol.45 (4), p.324-333

2014

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Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch

Application of different techniques in the determination of xanthan gum-SDS and xanthan gum-Tween 80 interaction

Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch

Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate

Evaluation of sugar beet pectin viscosity, surface activity, conductivity and zeta potential in sodium chloride aqueous solutions

Comparative characterization of sugar beet fibers to sugar beet pectin and octenyl succinic anhydride modified maltodextrin in aqueous solutions using viscometry, conductometry, tensiometry and component analysis

Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition

Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact

Small deformation rheological behaviour of wheat gluten - octenyl succinyl modified corn starches mixtures

The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects

Physicochemical Changes of Heat-Treated Corn Grain Used in Ruminant Nutrition

Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test

Micellar properties of OSA starch and interaction with xanthan gum in aqueous solution

Rheological characterization of corn starch isolated by alkali method

Rheology and bread‐making performance of gluten‐free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water

Crystallization and rheological properties of soya milk chocolate produced in a ball mill

Technological Characteristics of Wheat-Fiber-Based Fat Mimetics in Combination with Food Additives

Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems

Application of biocides in the process of sucrose extraction from sugar beet: Effect on sucrose content, number of Leuconostoc colonies and wet pulp characteristics

Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour

The role of two types of continuous phases based on cellulose during textural, color, and sensory characterization of novel food spread with pumpkin seed flour

Insight into the Interaction Between Carbopol® 940 and Ionic/Nonionic Surfactant

Quality parameters of wheat grain and flour as influenced by treatments with natural zeolite and diatomaceous earth formulations, grain infestation status and endosperm vitreousness

Data-driven Modelling of Microfiltration Process with Embedded Static Mixer for Steepwater from Corn Starch Industry

Possibility of the Production of Functional Low‐Fat Food Spread of Hull‐Less Pumpkin Seed Flour from Rheological and Textural Aspect

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