| 1 |
Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage
Roman L, Gomez M, Hamaker BR, Martinez MM
Journal of Food Engineering, 238, 134, 2018 |
| 2 |
Microstructure of retrograded starch: Quantification from lacunarity analysis of SEM micrographs
Utrilla-Coello RG, Bello-Perez LA, Vernon-Carter EJ, Rodriguez E, Alvarez-Ramirez J
Journal of Food Engineering, 116(4), 775, 2013 |
| 3 |
Fractal analysis of the retrogradation of rice starch by digital image processing
Wu Y, Lin QL, Chen ZX, Wu W, Xiao HX
Journal of Food Engineering, 109(1), 182, 2012 |
| 4 |
Undercooling associated with slow freezing and its influence on the microstructure and properties of rice starch gels
Charoenrein S, Preechathammawong N
Journal of Food Engineering, 100(2), 310, 2010 |
| 5 |
Comparative analysis of desizability and retrogradation behavior of various sizing materials
Behera BK, Gupta R
Journal of Applied Polymer Science, 109(2), 1076, 2008 |
| 6 |
Thermo-physical and thermo-mechanical assessment of partially baked bread during chilling and freezing process. Impact of selected enzymes on crumb contraction to prevent crust flaking
Ribotta PD, Le Bail A
Journal of Food Engineering, 78(3), 913, 2007 |
| 7 |
Ultrasonic investigation of wheat starch retrogradation
Lionetto F, Maffezzoli A, Ottenhof MA, Farhat IA, Mitchell JR
Journal of Food Engineering, 75(2), 258, 2006 |
| 8 |
Chilling and freezing of part-baked bread. Part II: Experimental assessment of water phase changes and structure collapse
Lucas T, Quellec S, Le Bail A, Davenel A
Journal of Food Engineering, 70(2), 151, 2005 |
| 9 |
Modeling the starch retrogradation kinetic of durum wheat bread
Del Nobile MA, Martoriello T, Mocci G, La Notte E
Journal of Food Engineering, 59(2-3), 123, 2003 |
