Hoseney Rc - Concepedia

Concepedia

Author

Hoseney Rc

Also Known As

Hoseney Rc

48

Publications

2.1K

Citations

24

H-Index

52

Concepts

HR

About

Hoseney Rc is an author specializing in food chemistry, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	14	19	1K
2	Health Sciences	11	12	810
3	Medicine	3	3	152
4	Natural Sciences	1	1	26
5	Public Health	1	1	11

Hoseney Rc

×

38

Publications

2K

Citations

24

H-Index

	Year	Citations
Effect of sugars on starch gelatinization. Spies Rd, Hoseney Rc Europe PMC (PubMed Central) Food ChemistryPolysaccharideBiotechnologyStarch Gelatinization	1982	260
A mechanism for the oxidative gelation of wheat flour water-soluble pentosans. Hoseney Rc, Faubion Jm Europe PMC (PubMed Central) Food ChemistryEngineeringBiochemistryOxidative GelationBiotechnology	1981	150
Gelatinization of wheat starch. II. Starch-surfactant interaction. K Ghiasi, E. Varriano‐Marston, Hoseney Rc Europe PMC (PubMed Central) Food ChemistryEngineeringWheat StarchBiochemical EngineeringBiotechnology	1982	130
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) Food ChemistryRheological MeasurementEngineeringGluten-starch DoughsFood Physic	1988	125
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) Mechanical EngineeringFood EngineeringFood ProcessingGrain StorageHealth Sciences	1982	122
Factors affecting the viscosity of extrusion-cooked wheat starch. Mason Wr, Hoseney Rc Europe PMC (PubMed Central) EngineeringExtrusion-cooked Wheat StarchFood PhysicMechanical EngineeringRheology	1986	116
EFFECTS OF FLOUR COMPONENTS AND DOUGH INGREDIENTS ON STARCH GELATINIZATION. K Ghiasi, Hoseney Rc, Varriano Marston E Europe PMC (PubMed Central) Food ChemistryBiomanufacturingFood ProcessingGrain QualityFood Technology	1983	106
Gelatinization of wheat starch. III. Comparison by differential scanning calorimetry and light microscopy K Chiasi, Hoseney Rc, E. Varriano‐Marston Europe PMC (PubMed Central) Food ChemistryEngineeringWheat StarchFood AnalysisBiotechnology	1982	94
Effect of waxy barley starch and reheating on firmness of bread crumb. K Ghiasi, Hoseney Rc, Kathleen Zeleznak, Europe PMC (PubMed Central) EngineeringAgricultural EconomicsGrain ScienceWaxy Barley StarchGrain Quality	1984	92
Changes in flour proteins during dough mixing. Gen‐ichi Danno, Hoseney Rc Europe PMC (PubMed Central) Food ChemistryProtein ChemistryBiochemistryProtein FoldingFood Biophysics	1982	60

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