UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 384

Sortiert nach

Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten

Food research international, 2021-07, Vol.145, p.110397-110397, Article 110397

2021

Link zum Volltext

Verfügbarkeit prüfen

Raman and thermal (TGA and DSC) studies of gluten proteins supplemented with flavonoids and their glycosides

Journal of cereal science, 2023-05, Vol.111, p.103672, Article 103672

2023

Link zum Volltext

Verfügbarkeit prüfen

Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs

Carbohydrate polymers, 2017-11, Vol.176, p.345-355

2017

Link zum Volltext

Verfügbarkeit prüfen

Development of a novel model dough based on mechanically activated cassava starch and gluten protein: Application in bread

Food chemistry, 2019-12, Vol.300, p.125196-125196, Article 125196

2019

Link zum Volltext

Verfügbarkeit prüfen

Aggregation of gluten proteins in model dough after fibre polysaccharide addition

Food chemistry, 2017-09, Vol.231, p.51-60

2017

Link zum Volltext

Verfügbarkeit prüfen

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

Link zum Volltext

Verfügbarkeit prüfen

Characterization of sonicated gluten protein and subsequent rheological properties of model dough and noodles

Journal of the science of food and agriculture, 2023-01, Vol.103 (2), p.799-810

2023

Link zum Volltext

Verfügbarkeit prüfen

Effects of particle size distribution of potato starch granules on rheological properties of model dough underwent multiple freezing-thawing cycles

Food research international, 2022-06, Vol.156, p.111112-111112, Article 111112

2022

Link zum Volltext

Verfügbarkeit prüfen

Functionality differences between esterified and pregelatinized esterified starches simultaneously prepared by octenyl succinic anhydride modification and its application in dough

International journal of biological macromolecules, 2024-03, Vol.260 (Pt 2), p.129594-129594, Article 129594

2024

Link zum Volltext

Verfügbarkeit prüfen

Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids

Food chemistry, 2018-09, Vol.259, p.18-24

2018

Link zum Volltext

Verfügbarkeit prüfen

Short- and Long-Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development

Journal of texture studies, 2013-08, Vol.44 (4), p.317-332

2013

Link zum Volltext

Verfügbarkeit prüfen

Use of amyloglucosidase in a soft wheat dough: Impact of process and formulation on glucose production

Applied Food Research, 2021-12, Vol.1 (2), p.100007, Article 100007

2021

Link zum Volltext

Verfügbarkeit prüfen

Unconventional bacterial association for dough leavening

International journal of food microbiology, 2016-11, Vol.237, p.28-34

2016

Link zum Volltext

Verfügbarkeit prüfen

Ultrasonic Treatment of Corn Starch to Improve the Freeze-Thaw Resistance of Frozen Model Dough and Its Application in Steamed Buns

Foods, 2023-05, Vol.12 (10), p.1962

2023

Link zum Volltext

Verfügbarkeit prüfen

Physicochemical and structural properties of wheat gluten/rice starch dough-like model

Journal of cereal science, 2021-03, Vol.98, p.103181, Article 103181

2021

Link zum Volltext

Verfügbarkeit prüfen

Effects of Starch From Five Different Botanical Sources on the Fermentation and Gelatinization Properties of Starch–Gluten Model Doughs

Starch - Stärke, 2019-01, Vol.71 (1-2), p.n/a

2019

Link zum Volltext

Verfügbarkeit prüfen

Reactants encapsulation and Maillard Reaction

Trends in food science & technology, 2013-09, Vol.33 (1), p.63-74

2013

Link zum Volltext

Verfügbarkeit prüfen

Flour quality and dough elasticity: Dough sheetability

Journal of food engineering, 2013-04, Vol.115 (3), p.371-383

2013

Link zum Volltext

Verfügbarkeit prüfen

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Food and bioprocess technology, 2017-06, Vol.10 (6), p.1031-1041

2017

Link zum Volltext

Verfügbarkeit prüfen

Design and Implementation of Intelligent Control Software for a Dough Kneader

Procedia technology, 2016, Vol.26, p.473-482

2016

Link zum Volltext

Verfügbarkeit prüfen

Zymomonas mobilis: biomass production and use as a dough leavening agent

Annals of microbiology, 2015-09, Vol.65 (3), p.1583-1589

2015

Link zum Volltext

Verfügbarkeit prüfen

Risk-Benefit Considerations of Mitigation Measures on Acrylamide Content of Foods – A Case Study on Potatoes, Cereals and Coffee

British journal of nutrition, 2008-04, Vol.99 (S2), p.S1-S46

2008

Link zum Volltext

Verfügbarkeit prüfen

Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model

Molecular nutrition & food research, 2009-12, Vol.53 (12), p.1532-1539

2009

Link zum Volltext

Verfügbarkeit prüfen

Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum

Food hydrocolloids, 2021-09, Vol.118, p.106791, Article 106791

2021

Link zum Volltext

Verfügbarkeit prüfen

Computational modeling of dough sheeting and physical interpretation of the non-linear rheological behavior of wheat flour dough

Journal of food engineering, 2010-09, Vol.100 (2), p.278-288

2010

Link zum Volltext

Verfügbarkeit prüfen

1 – 25 von 384

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(366)
Mit Volltextzugriff
(380)

Publikationsform

Sprache

3 weitere anzeigen...

Weniger anzeigen...

Erscheinungsjahr

n.n

Thema

Science & Technology
(340)
Dough
(287)
Life Sciences & Biomedicine
(281)
Food Science & Technology
(240)
Mathematical Models
(157)
Biological And Medical Sciences
(150)
Fundamental And Applied Biological Sciences. Psychology
(150)
Food Industries
(139)
Technology
(120)
Cereal And Baking Product Industries
(115)
Engineering
(91)
Bread
(83)
Wheat
(82)
Chemistry
(77)
Flour
(77)
Physical Sciences
(76)
Engineering, Chemical
(75)
Rheological Properties
(74)
Baking
(60)
Food Science
(58)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 7 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten

Raman and thermal (TGA and DSC) studies of gluten proteins supplemented with flavonoids and their glycosides

Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs

Development of a novel model dough based on mechanically activated cassava starch and gluten protein: Application in bread

Aggregation of gluten proteins in model dough after fibre polysaccharide addition

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

Characterization of sonicated gluten protein and subsequent rheological properties of model dough and noodles

Effects of particle size distribution of potato starch granules on rheological properties of model dough underwent multiple freezing-thawing cycles

Functionality differences between esterified and pregelatinized esterified starches simultaneously prepared by octenyl succinic anhydride modification and its application in dough

Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids

Short- and Long-Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development

Use of amyloglucosidase in a soft wheat dough: Impact of process and formulation on glucose production

Unconventional bacterial association for dough leavening

Ultrasonic Treatment of Corn Starch to Improve the Freeze-Thaw Resistance of Frozen Model Dough and Its Application in Steamed Buns

Physicochemical and structural properties of wheat gluten/rice starch dough-like model

Effects of Starch From Five Different Botanical Sources on the Fermentation and Gelatinization Properties of Starch–Gluten Model Doughs

Reactants encapsulation and Maillard Reaction

Flour quality and dough elasticity: Dough sheetability

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Design and Implementation of Intelligent Control Software for a Dough Kneader

Zymomonas mobilis: biomass production and use as a dough leavening agent

Risk-Benefit Considerations of Mitigation Measures on Acrylamide Content of Foods – A Case Study on Potatoes, Cereals and Coffee

Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model

Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum

Computational modeling of dough sheeting and physical interpretation of the non-linear rheological behavior of wheat flour dough

Suchergebnisse filtern