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Effect of an Oat β-Glucan-Rich Hydrocolloid (C-trim30) on the Rheology and Oil Uptake of Frying Batters

Journal of food science, 2007-05, Vol.72 (4), p.E222-E226

2007

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Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheeses: textural properties by instrumental methods and sensory panels

Food hydrocolloids, 2004, Vol.18 (4), p.535-545

2004

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Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in 12 Cultivars

Journal of agricultural and food chemistry, 2007-05, Vol.55 (10), p.4005-4013

2007

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Hard red winter wheat/nutrim-OB alkaline fresh noodles: processing and texture analysis

Journal of food science, 2005, Vol.70 (1), p.S1-S7

2005

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Rheological, textural, and sensory properties of Asian noodles containing an oat cereal hydrocolloid

Food chemistry, 2005-03, Vol.90 (1-2), p.1-8

2005

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Effect of shortening replacement with oatrim on the physical and rheological properties of cakes

Cereal chemistry, 2005-03, Vol.82 (2), p.120-124

2005

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Evaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products Evaluación del uso de harina de avena en sustitución de la mantequilla y crema de coco en productos de pastelería

Food science and technology international, 2000-12, Vol.6 (6), p.457-462

2000

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Effect of nutrim oat bran and flaxseed on rheological properties of cakes

Cereal chemistry, 2004-09, Vol.81 (5), p.637-642

2004

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Physicochemical Properties of Pin Oak (Quercus palustris Muenchh.) Acorn Starch

Die Stärke = Starch, 2006-11, Vol.58 (11), p.553-560

2006

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Structures and physicochemical properties of starch from immature seeds of soybean varieties ( Glycine max (L.) Merr.) exhibiting normal, low-linolenic or low-saturated fatty acid oil profiles at maturity

Carbohydrate polymers, 2007-09, Vol.70 (2), p.149-159

2007

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Structure and physicochemical properties of starches from sieve fractions of oat flour compared with whole and pin-milled flour

Cereal chemistry, 2007-11, Vol.84 (6), p.533-539

2007

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Molecular weight and ionic strength dependence of fluorescence intensity of the Calcofluor/ β-glucan complex in flow-injection analysis

Journal of food composition and analysis, 2006-08, Vol.19 (5), p.466-472

2006

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Thermal and Pasting Properties of Microwaved Corn Starch

Die Stärke, 2005-08, Vol.57 (8), p.347-353

2005

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Micro-heterogeneity and micro-rheological properties of high-viscosity oat β-glucan solutions

Food chemistry, 2007, Vol.103 (4), p.1192-1198

2007

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Rheological properties and baking performance of new oat beta-gluten-rich hydrocolloids

Journal of agricultural and food chemistry, 2005, Vol.53 (25), p.9805-9809

2005

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Rheological characterization of a new oat hydrocolloid and its application in cake baking

Cereal chemistry, 2005-11, Vol.82 (6), p.717-720

2005

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Constitutive analysis of the nonlinear viscoelastic properties of cellulosic fiber gels produced from corn or oat hulls

Food hydrocolloids, 2003-09, Vol.17 (5), p.605-614

2003

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Flavor of foods and beverages: chemistry and technology

1, 1978

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Multiple-particle tracking study of microheterogeneity of Nutrim-10 suspensions

Cereal chemistry, 2006, Vol.83 (1), p.37-41

2006

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Action of pattern of Bacillus licheniformis alpha-amylase on ordinary, waxy, and high-amylose corn starches and their hydroxypropyl derivatives

Journal of food biochemistry, 1987-01, Vol.11 (3), p.249-258

INGLETT, G.E.

1987

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Nonlinear viscoelastic solution properties of oat-based β-glucan/amylodextrin blends

Carbohydrate polymers, 1999-09, Vol.40 (1), p.9-16

1999

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Prediction of the nonlinear transient and oscillatory rheological behavior of flour suspensions using a strain-separable integral constitutive equation

Carbohydrate polymers, 2002-02, Vol.47 (3), p.219-231

2002

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Amylodextrins containing β-glucan from oat flours and bran

Food chemistry, 1993, Vol.47 (2), p.133-136

Inglett, G.E

1993

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Analysis of neutral carbohydrates in agricultural residues by gas-liquid chromatography

Journal of agricultural and food chemistry, 1980-09, Vol.28 (5), p.917-919

1980

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Evaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products

Food science and technology international, 2000-12, Vol.6 (6), p.457-462

2000

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Effect of an Oat β-Glucan-Rich Hydrocolloid (C-trim30) on the Rheology and Oil Uptake of Frying Batters

Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheeses: textural properties by instrumental methods and sensory panels

Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in 12 Cultivars

Hard red winter wheat/nutrim-OB alkaline fresh noodles: processing and texture analysis

Rheological, textural, and sensory properties of Asian noodles containing an oat cereal hydrocolloid

Effect of shortening replacement with oatrim on the physical and rheological properties of cakes

Evaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products Evaluación del uso de harina de avena en sustitución de la mantequilla y crema de coco en productos de pastelería

Effect of nutrim oat bran and flaxseed on rheological properties of cakes

Physicochemical Properties of Pin Oak (Quercus palustris Muenchh.) Acorn Starch

Structures and physicochemical properties of starch from immature seeds of soybean varieties ( Glycine max (L.) Merr.) exhibiting normal, low-linolenic or low-saturated fatty acid oil profiles at maturity

Structure and physicochemical properties of starches from sieve fractions of oat flour compared with whole and pin-milled flour

Molecular weight and ionic strength dependence of fluorescence intensity of the Calcofluor/ β-glucan complex in flow-injection analysis

Thermal and Pasting Properties of Microwaved Corn Starch

Micro-heterogeneity and micro-rheological properties of high-viscosity oat β-glucan solutions

Rheological properties and baking performance of new oat beta-gluten-rich hydrocolloids

Rheological characterization of a new oat hydrocolloid and its application in cake baking

Constitutive analysis of the nonlinear viscoelastic properties of cellulosic fiber gels produced from corn or oat hulls

Flavor of foods and beverages: chemistry and technology

Multiple-particle tracking study of microheterogeneity of Nutrim-10 suspensions

Action of pattern of Bacillus licheniformis alpha-amylase on ordinary, waxy, and high-amylose corn starches and their hydroxypropyl derivatives

Nonlinear viscoelastic solution properties of oat-based β-glucan/amylodextrin blends

Prediction of the nonlinear transient and oscillatory rheological behavior of flour suspensions using a strain-separable integral constitutive equation

Amylodextrins containing β-glucan from oat flours and bran

Analysis of neutral carbohydrates in agricultural residues by gas-liquid chromatography

Evaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products

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