| 1 |
Spatial variation of starch retrogradation in Arabic flat bread during storage
Al-Hajji L, Nassehi V, Stapley A
Journal of Food Engineering, 187, 44, 2016 |
| 2 |
Effects of partial in vitro digestion on properties of European chestnut (Castanea sativa Mill) flour
Lopes BD, Demiate IM, Ito VC, de Oliveira CS, Carvalho MAD, Schnitzler E, Lacerda LG
Thermochimica Acta, 640, 36, 2016 |
| 3 |
Parboiled rice: Understanding from a materials science approach
Oil P, Ward R, Adhikari B, Torley P
Journal of Food Engineering, 124, 173, 2014 |
| 4 |
Sieving fractionation and jet mill micronization affect the functional properties of wheat flour
Protonotariou S, Drakos A, Evageliou V, Ritzoulis C, Mandala I
Journal of Food Engineering, 134, 24, 2014 |
| 5 |
Optimisation of time/temperature treatment, for heat treated soft wheat flour
Neill G, Al-Muhtaseb AH, Magee TRA
Journal of Food Engineering, 113(3), 422, 2012 |
| 6 |
Kinetics of high pressure facilitated starch gelatinisation in Thai glutinous rice
Ahromrit A, Ledward DA, Niranjan K
Journal of Food Engineering, 79(3), 834, 2007 |
| 7 |
The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing
Bauer BA, Knorr D
Journal of Food Engineering, 68(3), 329, 2005 |
| 8 |
Gelatinisation of starch in mixtures of sugars. I. Dynamic rheological properties and behaviours of starch-honey systems
Sopade PA, Halley PJ, Junming LL
Journal of Food Engineering, 61(3), 439, 2004 |
| 9 |
Simulation of starch gelatinisation during baking in a travelling-tray oven by integrating a three-dimensional CFD model with a kinetic model
Therdthai N, Zhou WB, Adamczak T
Journal of Food Engineering, 65(4), 543, 2004 |
| 10 |
Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose
Kobylanski JR, Perez OE, Pilosof AMR
Thermochimica Acta, 411(1), 81, 2004 |
