| 1 |
Characterization of dough baked via blue laser
Blutinger JD, Meijers Y, Chen PY, Zheng CX, Grinspun E, Lipson H
Journal of Food Engineering, 232, 56, 2018 |
| 2 |
Predictive model for viscosity development of modified rice starch suspension under unsteady temperature change
Anuntagool J, Alvarez G, Flick D
Journal of Food Engineering, 209, 45, 2017 |
| 3 |
Simultaneous saccharification and ethanol fermentation of waste wheat-rye bread at very high solids loading: Effect of enzymatic liquefaction conditions
Pietrzak W, Kawa-Rygielska J
Fuel, 147, 236, 2015 |
| 4 |
Loss of birefringence and swelling behavior in native starch granules: Microstructural and thermal properties
Munoz LA, Pedreschi F, Leiva A, Aguilera JM
Journal of Food Engineering, 152, 65, 2015 |
| 5 |
Influence of the type of gelatinized starch on the soiling of stainless steel
Zahn S, Wehner A, Rohm H
Journal of Food Engineering, 111(1), 186, 2012 |
| 6 |
Effect of high-pressure homogenization on microstructure and rheological properties of alkali-treated high-amylose maize starch
Wang B, Li D, Wang LJ, Liu YH, Adhikari B
Journal of Food Engineering, 113(1), 61, 2012 |
| 7 |
DMA peaks in potato cork tissue of different mealiness
Blahovec J, Lahodova M
Journal of Food Engineering, 103(3), 273, 2011 |
| 8 |
Characterization of gelatinized corn starch suspensions and resulting drop size distributions after effervescent atomization
Schroder J, Kraus S, Rocha BB, Gaukel V, Schuchmann HP
Journal of Food Engineering, 105(4), 656, 2011 |
| 9 |
Relationship between monolayer and multilayer water contents, and involvement in gelatinization of baked starch products
Sato Y, Wada Y, Higo A
Journal of Food Engineering, 96(2), 172, 2010 |
| 10 |
Analysis of water layers and the extent of gelatinization for commercial starch products
Sato Y, Wada Y, Higo A
Journal of Food Engineering, 100(2), 201, 2010 |
