Concepedia

Kneading Effects

Kneading Effects is a rheological phenomenon category in dough science that characterizes the structural and viscoelastic changes induced in dough through mechanical working during kneading, distinguishing it from other processing-induced transformations by its dependence on time, energy input, and gluten network development.

93

Publications

3.4K

Citations

362

Authors

131

Institutions

Publications per year

2017–2026

24

Parents

Publications

93

Structure and properties of glycerol-plasticized chitosan obtained by mechanical kneading

Virginia Epure, Marie Griffon, Éric Pollet et al. · Carbohydrate Polymers · 2010 · 210 citations

, , +9

Wheat Lipoxygenase Activity Induces Greater Loss of Carotenoids than Vitamin E during Breadmaking

Fanny Leenhardt, Bernard Lyan, Edmond Rock et al. · Journal of Agricultural and Food Chemistry · 2006 · 185 citations

, , +17

Effect of Malaxation Conditions on Phenol and Volatile Profiles in Olive Paste and the Corresponding Virgin Olive Oils (Olea europaea L. Cv. Cornicabra)

Aurora Gómez‐Rico, Antonio M. Inarejos-García, María Desamparados Salvador et al. · Journal of Agricultural and Food Chemistry · 2009 · 126 citations

, , +14

Effect of Preparation Method and CuO Promotion in the Conversion of Ethanol into 1,3‐Butadiene over SiO<sub>2</sub>–MgO Catalysts

Carlo Angelici, Marjolein E. Z. Velthoen, Bert M. Weckhuysen et al. · ChemSusChem · 2014 · 125 citations · Full text

, , +17

Mg(OH)<sub>2</sub> Complex Nanostructures with Superhydrophobicity and Flame Retardant Effects

Huaqiang Cao, Zheng He, Jiefu Yin et al. · The Journal of Physical Chemistry C · 2010 · 102 citations

, , +13

1–5 of 93

Authors

362

  1. LG
    Lorenzo Guerrini

    University of Florence, Italy

    3 publications · 97 citations

    3

    h-index

  2. HY
    Hidefumi Yoshii

    Tottori University, Japan

    3 publications · 52 citations

    3

    h-index

  3. AC
    Alessio Cappelli

    University of Florence, Italy

    3 publications · 118 citations

    3

    h-index

  4. TF
    Takeshi Furuta

    Tottori University, Japan

    3 publications · 52 citations

    3

    h-index

  5. EC
    Enrico Cini

    University of Florence, Italy

    3 publications · 118 citations

    3

    h-index

1–5 of 362

Institutions

131

  1. University of Florence

    Florence, Italy

    5 h-index

    18 publications

    613 citations

  2. Centre National de la Recherche Scientifique

    Paris, France

    3 h-index

    12 publications

    1K citations

  3. New Jersey Institute of Technology

    Newark, United States

    3 h-index

    6 publications

    137 citations

  4. University of Parma

    Parma, Italy

    2 h-index

    6 publications

    150 citations

  5. Technical University of Munich

    Munich, Germany

    2 h-index

    4 publications

    80 citations

  6. Mie University

    Tsu, Japan

    2 h-index

    7 publications

    159 citations

  7. Tottori University

    Tottori-shi, Japan

    2 h-index

    8 publications

    180 citations

  8. University of Groningen

    Groningen, The Netherlands

    2 h-index

    8 publications

    220 citations

1–8 of 131

Venues

  1. LWT

    5 publications · 138 citations

    5

    h-index

  2. Polymer Engineering and Science

    4 publications · 172 citations

    4

    h-index

  3. Carbohydrate Polymers

    3 publications · 345 citations

    3

    h-index

  4. Cereal Chemistry

    3 publications · 89 citations

    3

    h-index

  5. Chemical Engineering Science

    2 publications · 111 citations

    2

    h-index

1–5