Faubion Jm

A mechanism for the oxidative gelation of wheat flour water-soluble pentosans.

Hoseney Rc, Faubion Jm · Europe PMC (PubMed Central) · 1981 · 151 citations

Agriculture, Biochemistry, Food Science +10

Dynamic rheological properties of flour, gluten, and gluten-starch doughs. I. Temperature-dependent changes during heating.

Dreese Pc, Faubion Jm, Hoseney Rc · Europe PMC (PubMed Central) · 1988 · 125 citations

Agriculture, Food Science, Food Engineering +15

HIGH-TEMPERATURE SHORT-TIME EXTRUSION COOKING OF WHEAT STARCH AND FLOUR. 1. EFFECT OF MOISTURE AND FLOUR TYPE ON EXTRUDATE PROPERTIES.

Faubion Jm, Hoseney Rc · Europe PMC (PubMed Central) · 1982 · 122 citations

Agriculture, Food Science, Cereal Science +8

Effects of flour type and dough retardation time on the sensory characteristics of pizza crust

Larsen Dm, Setser Cs, Faubion Jm · Europe PMC (PubMed Central) · 1993 · 16 citations

Agriculture, Food Science, Food Engineering +15

Semiautomated in vitro analysis of sorghum protein availability via pronase hydrolysis.

Hahn Dh, Faubion Jm, Ring Sh et al. · Europe PMC (PubMed Central) · 1982 · 13 citations

Agriculture, Agronomy, Crop Sciences +13