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Gelation of soybean proteins induced by sequential high-pressure and thermal treatments

Food hydrocolloids, 2009-07, Vol.23 (5), p.1433-1442

2009

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Effect of Hydrocolloids on Water Absorption of Wheat Flour and Farinograph and Textural Characteristics of Dough

Cereal chemistry, 2009-07, Vol.86 (4), p.376-382

2009

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Effect of high-pressure treatment on emulsifying properties of soybean proteins

Food hydrocolloids, 2005, Vol.19 (2), p.289-296

2005

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Linear and non-linear viscoelasticity of emulsions containing carob protein as emulsifier

Journal of food engineering, 2008-07, Vol.87 (1), p.124-135

2008

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Relationship between structural changes and functional properties of soy protein isolates–carrageenan systems

Food hydrocolloids, 2004, Vol.18 (6), p.1045-1053

2004

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Rheological characterization of amaranth protein gels

Food hydrocolloids, 2005-09, Vol.19 (5), p.889-898

2005

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High-Pressure Induced Physicochemical and Functional Modifications of Low-Density Lipoproteins from Hen Egg Yolk

Journal of agricultural and food chemistry, 2005-07, Vol.53 (14), p.5719-5725

2005

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β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment

Food hydrocolloids, 2011, Vol.25 (3), p.389-397

2011

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Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads

Journal of food measurement & characterization, 2019-12, Vol.13 (4), p.2853-2861

2019

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Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics

International journal of food properties, 2021-01, Vol.24 (1), p.1693-1704

2021

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Soybean protein dispersions at acid pH. Thermal and rheological properties

Journal of food science, 1999, Vol.64 (1), p.50-56

1999

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Mixtures of Two Argentinean Wheat Cultivars of Different Quality: A Study on Breadmaking Performance

Cereal chemistry, 2008-09, Vol.85 (5), p.579-585

2008

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Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (Prosopis alba) and Added with Transglutaminase

Food and bioprocess technology, 2017-05, Vol.10 (5), p.819-830

2017

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Quality evaluation of gluten-free biscuits prepared with algarrobo flour as a partial sugar replacer

Open agriculture, 2022-04, Vol.7 (1), p.323-334

2022

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Technological quality of dough and breads from commercial algarroba–wheat flour blends

Journal of food science and technology, 2017-06, Vol.54 (7), p.2104-2114

2017

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Composition and structure of carob ( Ceratonia siliqua L.) germ proteins

Food chemistry, 2008-03, Vol.107 (2), p.675-683

2008

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Physicochemical and Rheological Characterization of Wheat Flour Dough

Cereal chemistry, 2005-03, Vol.82 (2), p.173-181

2005

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Effects of Sucrose Esters on Isothermal Crystallization and Rheological Behavior of Blends of Milk-fat Fraction Sunflower Oil

Journal of food science, 2002-11, Vol.67 (9), p.3419-3426

2002

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Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking

International journal of food properties, 2011-05, Vol.14 (3), p.583-598

2011

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Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp

Journal of food measurement & characterization, 2019-03, Vol.13 (1), p.305-311

2019

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Effect of Sucrose Esters and Sunflower Oil Addition on Crystalline Microstructure of a High-melting Milk Fat Fraction

Journal of food science, 2002-11, Vol.67 (9), p.3412-3418

2002

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Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment

Food hydrocolloids, 2008, Vol.22 (6), p.1079-1089

2008

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Rheological properties of emulsions containing modified soy protein isolates

Journal of the American Oil Chemists' Society, 2003-06, Vol.80 (6), p.605-611

2003

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Wheat Varietal Flours: Influence of Pectin and DATEM on Dough and Bread Quality

International journal of food properties, 2013-01, Vol.16 (1), p.33-44

2013

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Gluten-free baked muffins developed with Prosopis alba flour

Food science & technology, 2018-12, Vol.98, p.568-576

2018

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Gelation of soybean proteins induced by sequential high-pressure and thermal treatments

Effect of Hydrocolloids on Water Absorption of Wheat Flour and Farinograph and Textural Characteristics of Dough

Effect of high-pressure treatment on emulsifying properties of soybean proteins

Linear and non-linear viscoelasticity of emulsions containing carob protein as emulsifier

Relationship between structural changes and functional properties of soy protein isolates–carrageenan systems

Rheological characterization of amaranth protein gels

High-Pressure Induced Physicochemical and Functional Modifications of Low-Density Lipoproteins from Hen Egg Yolk

β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment

Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads

Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics

Soybean protein dispersions at acid pH. Thermal and rheological properties

Mixtures of Two Argentinean Wheat Cultivars of Different Quality: A Study on Breadmaking Performance

Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (Prosopis alba) and Added with Transglutaminase

Quality evaluation of gluten-free biscuits prepared with algarrobo flour as a partial sugar replacer

Technological quality of dough and breads from commercial algarroba–wheat flour blends

Composition and structure of carob ( Ceratonia siliqua L.) germ proteins

Physicochemical and Rheological Characterization of Wheat Flour Dough

Effects of Sucrose Esters on Isothermal Crystallization and Rheological Behavior of Blends of Milk-fat Fraction Sunflower Oil

Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking

Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp

Effect of Sucrose Esters and Sunflower Oil Addition on Crystalline Microstructure of a High-melting Milk Fat Fraction

Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment

Rheological properties of emulsions containing modified soy protein isolates

Wheat Varietal Flours: Influence of Pectin and DATEM on Dough and Bread Quality

Gluten-free baked muffins developed with Prosopis alba flour

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