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1.
Sucrose substitution in cake systems is not a piece of cake.
NPJ Sci Food
; 7(1): 52, 2023 Sep 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-37758781
2.
The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting.
Foods
; 10(1)2021 Jan 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-33419205
3.
Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter.
Food Res Int
; 140: 110007, 2021 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-33648239
4.
Assessing the impact of xylanase activity on the water distribution in wheat dough: A 1H NMR study.
Food Chem
; 325: 126828, 2020 Apr 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-32413686
5.
Impact of chlorine treatment on properties of wheat flour and its components in the presence of sucrose.
Food Chem
; 274: 434-443, 2019 Feb 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-30372962
6.
Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain 1H NMR.
Food Res Int
; 119: 675-682, 2019 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-30884703
7.
Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake.
Food Chem
; 271: 401-409, 2019 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-30236694
8.
Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain 1H NMR study.
Food Chem
; 295: 110-119, 2019 Oct 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-31174739
9.
The Impact of Parbaking on the Crumb Firming Mechanism of Fully Baked Tin Wheat Bread.
J Agric Food Chem
; 65(46): 10074-10083, 2017 Nov 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-29056050
10.
Non-additive response of blends of rice and potato starch during heating at intermediate water contents: A differential scanning calorimetry and proton nuclear magnetic resonance study.
Food Chem
; 192: 586-95, 2016 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-26304387
11.
Physical and molecular changes during the storage of gluten-free rice and oat bread.
J Agric Food Chem
; 62(24): 5682-9, 2014 Jun 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-24863875
12.
Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study.
Food Chem
; 165: 149-56, 2014 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-25038661
13.
Impact of amylases on biopolymer dynamics during storage of straight-dough wheat bread.
J Agric Food Chem
; 61(26): 6525-32, 2013 Jul 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-23777249
14.
The impact of baking time and bread storage temperature on bread crumb properties.
Food Chem
; 141(4): 3301-8, 2013 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-23993485
15.
Biopolymer interactions, water dynamics, and bread crumb firming.
J Agric Food Chem
; 61(19): 4646-54, 2013 May 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-23631677
16.
Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.
J Agric Food Chem
; 60(21): 5461-70, 2012 May 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-22553963
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