Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta

Wheat-gluten uses and industry needs

Li Day, Mary Ann Augustin, I.L. Batey et al. · Trends in Food Science & Technology · 2005 · 463 citations

Agriculture, Agronomy, Food Science +14

A mechanism of bread firming. I. Role of starch swelling

Margrit Martin, Kathleen Zeleznak, R.C. Hoseney · Europe PMC (PubMed Central) · 1991 · 240 citations

Agriculture, Biochemistry, Food Science +9

Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming

Geertrui M. Bosmans, Bert Lagrain, Nand Ooms et al. · Journal of Agricultural and Food Chemistry · 2013 · 132 citations · Full text

Agriculture, Biochemistry, Food Science +16

Influence of Gluten Proteins and Drying Temperature on the Cooking Quality of Durum Wheat Pasta

R. Cubadda, Marina Carcea, Emanuele Marconi et al. · Cereal Chemistry · 2007 · 130 citations

Agriculture, Food Science, Nutritional Sciences +14

Water dynamics in white bread and starch gels as affected by water and gluten content

Xin Wang, Sung‐Gil Choi, William L. Kerr · LWT · 2004 · 130 citations

Agriculture, Biochemistry, Food Science +17