| 1 |
Enhanced endoxylanase production by Myceliophthora thermophila using rice straw and its synergism with phytase in improving nutrition
Dahiya S, Kumar A, Singh B
Process Biochemistry, 94, 235, 2020 |
| 2 |
Evaluation of relationship between state of wheat flour-water system and mechanical energy during mixing by color monitoring and low-field H-1 NMR technique
Sangpring Y, Fukuoka M, Ban N, Oishi H, Sakai N
Journal of Food Engineering, 211, 7, 2017 |
| 3 |
Granular bond number model to predict the flow of fine flour powders using particle properties
Siliveru K, Jange CG, Kwek JW, Ambrose RPK
Journal of Food Engineering, 208, 11, 2017 |
| 4 |
Effects of oat beta-glucan incorporation on the gelatinization, flowability and moisture sorption of wheat flour
Wang L, Ye FY, Li S, Wei FB, Wang Y, Zhao GH
Powder Technology, 315, 430, 2017 |
| 5 |
Modeling the continuous lactic acid production process from wheat flour
Gonzalez K, Tebbani S, Lopes F, Thorigne A, Givry S, Dumur D, Pareau D
Applied Microbiology and Biotechnology, 100(1), 147, 2016 |
| 6 |
Image analysis of dough development: Impact of mixing parameters and wheat cultivar on the gluten phase distribution
Van der Mijnsbrugge A, Auger F, Frederix S, Morel MH
Journal of Food Engineering, 171, 102, 2016 |
| 7 |
Effect of mixing on LAOS properties of hard wheat flour dough
Yazar G, Duvarci OC, Tavman S, Kokini JL
Journal of Food Engineering, 190, 195, 2016 |
| 8 |
Fermentative hydrogen production using wheat flour hydrolysate by mixed culture
Han W, Wang XN, Ye L, Huang JG, Tang JH, Li YF, Ren NQ
International Journal of Hydrogen Energy, 40(13), 4474, 2015 |
| 9 |
Impact of arabinoxylan addition on protein microstructure formation in wheat and rye dough
Doring C, Nuber C, Stukenborg F, Jekle M, Becker T
Journal of Food Engineering, 154, 10, 2015 |
| 10 |
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 |
