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1
A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements
A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements
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A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements

Fanari, Fabio ; Carboni, Gianluca ; Desogus, Francesco ; Grosso, Massimiliano ; Wilhelm, Manfred

Food and bioprocess technology, 2022-05, Vol.15 (5), p.1040-1054 [Periódico revisado por pares]

New York: Springer US

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2
Effects of Physical Ripening Conditions and Churning Temperature on the Butter-Making Process and the Physical Characteristics of Camel Milk Butter
Effects of Physical Ripening Conditions and Churning Temperature on the Butter-Making Process and the Physical Characteristics of Camel Milk Butter
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Effects of Physical Ripening Conditions and Churning Temperature on the Butter-Making Process and the Physical Characteristics of Camel Milk Butter

Mtibaa, Islem ; Zouari, Ahmed ; Attia, Hamadi ; Ayadi, Mohamed Ali ; Danthine, Sabine

Food and bioprocess technology, 2021-08, Vol.14 (8), p.1518-1528 [Periódico revisado por pares]

New York: Springer US

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3
The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour Dough
The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour Dough
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The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour Dough

Meerts, Mathieu ; Cardinaels, Ruth ; Oosterlinck, Filip ; M. Courtin, Christophe ; Moldenaers, Paula

Food and bioprocess technology, 2017-02, Vol.10 (2), p.249-265 [Periódico revisado por pares]

New York: Springer US

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4
Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour
Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour
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Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour

Meeus, Yannick ; Janssen, Frederik ; Wouters, Arno G. B. ; Delcour, Jan A. ; Moldenaers, Paula

Food and bioprocess technology, 2020, Vol.13 (1), p.159-171 [Periódico revisado por pares]

New York: Springer US

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5
Potato Flakes (Solanum tuberosum L.) as a Factor Modifying the Rheological Properties of Dough and Limiting the Staling of Gluten-free Bread
Potato Flakes (Solanum tuberosum L.) as a Factor Modifying the Rheological Properties of Dough and Limiting the Staling of Gluten-free Bread
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Potato Flakes (Solanum tuberosum L.) as a Factor Modifying the Rheological Properties of Dough and Limiting the Staling of Gluten-free Bread

Witczak, Mariusz ; Ziobro, Rafał ; Juszczak, Lesław ; Korus, Jarosław

Food and bioprocess technology, 2021, Vol.14 (1), p.65-77 [Periódico revisado por pares]

New York: Springer US

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6
Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch
Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch
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Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch

Luo, Huabin ; Guo, Chenxu ; Lin, Lu ; Si, Yongli ; Gao, Xing ; Xu, Dalun ; Jia, Ru ; Yang, Wenge

Food and bioprocess technology, 2020-04, Vol.13 (4), p.637-647 [Periódico revisado por pares]

New York: Springer US

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7
Relationship between Formulation, Gelation Kinetics, Micro/Nanostructure and Rheological Properties of Sodium Caseinate Nanoemulsion-Based Acid Gels for Food Applications
Relationship between Formulation, Gelation Kinetics, Micro/Nanostructure and Rheological Properties of Sodium Caseinate Nanoemulsion-Based Acid Gels for Food Applications
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Relationship between Formulation, Gelation Kinetics, Micro/Nanostructure and Rheological Properties of Sodium Caseinate Nanoemulsion-Based Acid Gels for Food Applications

Montes de Oca-Ávalos, Juan M. ; Borroni, Virginia ; Huck-Iriart, Cristián ; Navarro, Alba S. ; Candal, Roberto J. ; Herrera, María L.

Food and bioprocess technology, 2020-02, Vol.13 (2), p.288-299 [Periódico revisado por pares]

New York: Springer US

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8
Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance
Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance
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Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance

Liu, Yaowei ; Zhang, Wenjin ; Wang, Keyu ; Bao, Yulong ; Regenstein, Joe Mac ; Zhou, Peng

Food and bioprocess technology, 2019-12, Vol.12 (12), p.1967-1979 [Periódico revisado por pares]

New York: Springer US

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9
3D Extrusion Printability of Rice Starch and Optimization of Process Variables
3D Extrusion Printability of Rice Starch and Optimization of Process Variables
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3D Extrusion Printability of Rice Starch and Optimization of Process Variables

Theagarajan, Radhika ; Moses, J. A. ; Anandharamakrishnan, C.

Food and bioprocess technology, 2020-06, Vol.13 (6), p.1048-1062 [Periódico revisado por pares]

New York: Springer US

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10
Health Beneficial and Quality Optimization of Coconut Milk Yogurt with Pineapple Puree Fortification by Differentiating the Fermentation Time and the Composition Percentage of Pineapple Puree
Health Beneficial and Quality Optimization of Coconut Milk Yogurt with Pineapple Puree Fortification by Differentiating the Fermentation Time and the Composition Percentage of Pineapple Puree
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Health Beneficial and Quality Optimization of Coconut Milk Yogurt with Pineapple Puree Fortification by Differentiating the Fermentation Time and the Composition Percentage of Pineapple Puree

Parhusip, Adolf Jan Nexson ; Budiman, Audrey Rachelia ; Hendriko, Albert

Food and bioprocess technology, 2024-01 [Periódico revisado por pares]

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