Concepedia

Dough Adhesion

Dough Adhesion is a rheological property denoting the tendency of dough to stick to surfaces, characterized by the interfacial forces between the dough and接触 materials during deformation and handling.

28

Publications

1K

Citations

91

Authors

41

Institutions

Publications per year

2017–2026

5

Parents

Publications

28

INSTRUMENTAL MEASUREMENT OF STICKINESS OF DOUGHS AND OTHER FOODS

R. C. Hoseney, Jo Smewing · Journal of Texture Studies · 1999 · 113 citations · Full text

, , +12

Factors Associated with Dough Stickiness as Sensed by Attenuated Total Reflectance Infrared Spectroscopy

Ewoud J. J. van Velzen, John van Duynhoven, Paul D. A. Pudney et al. · Cereal Chemistry · 2003 · 93 citations · Full text

, , +17

Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities

Megumi Miyazaki, Tomoko Maeda, Naofumi Morita · Food Research International · 2003 · 85 citations

, , +15

A hypothesis for the structure and rheology of glutenin

J. A. D. Ewart · Journal of the Science of Food and Agriculture · 1968 · 78 citations

, , +17

THE RHEOLOGICAL BASIS OF DOUGH STICKINESS

B.J. Dobraszczyk · Journal of Texture Studies · 1997 · 77 citations

, , +13

1–5 of 28

Authors

91

  1. MC
    M. Couch

    Rutherford Appleton Laboratory, United Kingdom

    2 publications · 52 citations

    2

    h-index

  2. TB
    Thomas Becker

    Technical University of Munich, Germany

    2 publications · 35 citations

    2

    h-index

  3. BL
    Bernard Launay

    Laboratoire Ingénierie, Procédés, Aliments, France

    2 publications · 37 citations

    2

    h-index

  4. MJ
    Mario Jekle

    Technical University of Munich, Germany

    2 publications · 35 citations

    2

    h-index

  5. DB
    D.M. Binding

    Aberystwyth University, United Kingdom

    2 publications · 52 citations

    2

    h-index

1–5 of 91

Institutions

41

  1. Aberystwyth University

    Aberystwyth, United Kingdom

    2 h-index

    6 publications

    174 citations

  2. University of Wales

    Cardiff, United Kingdom

    2 h-index

    6 publications

    174 citations

  3. AgroParisTech

    Palaiseau, France

    2 h-index

    6 publications

    106 citations

  4. University of Reading

    Reading, United Kingdom

    1 h-index

    1 publications

    77 citations

  5. Van Yüzüncü Yıl Üniversitesi

    Van, Türkiye

    1 h-index

    2 publications

    38 citations

  6. AM Technology (United Kingdom)

    Runcorn, United Kingdom

    1 h-index

    1 publications

    77 citations

  7. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    1 h-index

    4 publications

    96 citations

  8. Osaka Prefecture University

    Sakai, Japan

    1 h-index

    3 publications

    255 citations

1–8 of 41

Venues

  1. Journal of Texture Studies

    5 publications · 270 citations

    5

    h-index

  2. Journal of the Science of Food and Agriculture

    3 publications · 184 citations

    3

    h-index

  3. Journal of Cereal Science

    3 publications · 68 citations

    3

    h-index

  4. Food Research International

    2 publications · 106 citations

    2

    h-index

  5. Journal of Food Engineering

    2 publications · 52 citations

    2

    h-index

1–5