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Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking

Journal of food engineering, 2017-03, Vol.197, p.78-86

2017

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Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust

Food chemistry, 2018-01, Vol.239, p.295-303

2018

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Unraveling the Inhibition of Intestinal Glucose Transport by Dietary Phenolics: A Review

Current pharmaceutical design, 2019-01, Vol.25 (32), p.3418-3433

2019

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Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes

Food chemistry, 2017-03, Vol.219, p.240-248

2017

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Modification of wheat flour functionality and digestibility through different extrusion conditions

Journal of food engineering, 2014-12, Vol.143, p.74-79

2014

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Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies

International journal of food science & technology, 2018-01, Vol.53 (1), p.129-136

2018

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Evolution of volatile compounds in gluten-free bread: From dough to crumb

Food chemistry, 2017-07, Vol.227, p.179-186

2017

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Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making

Journal of food engineering, 2014-12, Vol.142, p.49-56

2014

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Changing flour functionality through physical treatments for the production of gluten-free baking goods

Journal of cereal science, 2016-01, Vol.67, p.68-74

2016

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Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study

Food research international, 2015-08, Vol.74, p.72-79

2015

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Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour

Food and bioprocess technology, 2014, Vol.7 (9), p.2657-2665

2014

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Impact of frozen storage time on the volatile profile of wheat bread crumb

Food chemistry, 2017-10, Vol.232, p.185-190

2017

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Quantification of sugars in wheat flours with an HPAEC-PAD method

Food chemistry, 2015-04, Vol.173, p.674-681

2015

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Effect of different polyols on wheat and maize starches paste and gel properties

Food hydrocolloids, 2015-02, Vol.44, p.81-85

2015

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Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes

Food science & technology, 2016-03, Vol.66, p.179-185

2016

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Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality

Journal of food science and technology, 2015-10, Vol.52 (10), p.6323-6333

2015

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Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

International journal of biological macromolecules, 2017-08, Vol.101, p.326-333

2017

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Influence of the Addition of Extruded Flours on Rice Bread Quality

Journal of food quality, 2014-04, Vol.37 (2), p.83-94

2014

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Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics

Journal of texture studies, 2017-12, Vol.48 (6), p.597-606

2017

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Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality

Food chemistry, 2016-05, Vol.199, p.287-295

2016

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Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

Journal of food science and technology, 2015-12, Vol.52 (12), p.8188-8195

2015

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Effect of Microwave Treatment on Physicochemical Properties of Maize Flour

Food and bioprocess technology, 2015-06, Vol.8 (6), p.1330-1335

2015

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Effect of apricot kernels flour on pasting properties, pastes rheology and gels texture of enriched wheat flour

European food research & technology, 2017-03, Vol.243 (3), p.419-428

2017

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Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels

Food hydrocolloids, 2015-01, Vol.43, p.172-179

2015

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Effect of high pressure processing on batters and cakes properties

Innovative food science & emerging technologies, 2016-02, Vol.33, p.94-99

2016

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Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking

Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust

Unraveling the Inhibition of Intestinal Glucose Transport by Dietary Phenolics: A Review

Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes

Modification of wheat flour functionality and digestibility through different extrusion conditions

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies

Evolution of volatile compounds in gluten-free bread: From dough to crumb

Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making

Changing flour functionality through physical treatments for the production of gluten-free baking goods

Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study

Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour

Impact of frozen storage time on the volatile profile of wheat bread crumb

Quantification of sugars in wheat flours with an HPAEC-PAD method

Effect of different polyols on wheat and maize starches paste and gel properties

Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes

Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

Influence of the Addition of Extruded Flours on Rice Bread Quality

Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics

Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

Effect of Microwave Treatment on Physicochemical Properties of Maize Flour

Effect of apricot kernels flour on pasting properties, pastes rheology and gels texture of enriched wheat flour

Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels

Effect of high pressure processing on batters and cakes properties

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