Water can be made to diffuse against the water content gradient in starchy foods

KINETICS OF WATER DIFFUSION AND STARCH GELATINIZATION DURING RICE PARBOILING

Amarjit Bakshi, R. Paul Singh · Journal of Food Science · 1980 · 168 citations

Agriculture, Crop Sciences, Food Science +17

NMR-baking and Multivariate Prediction of Instrumental Texture Parameters in Bread

Søren Balling Engelsen, Marlene Jensen, Henrik Toft Pedersen et al. · Journal of Cereal Science · 2001 · 108 citations

Agriculture, Food Science, Food Analysis +13

Determination of the terminal extent of starch gelatinization in a limited water system by DSC

Mika Fukuoka, Ken‐ichi Ohta, Hisahiko Watanabe · Journal of Food Engineering · 2002 · 105 citations

Agriculture, Biochemistry, Food Science +12

PULSED NUCLEAR MAGNETIC RESONANCE STUDY OF WATER MOBILITY IN FLOUR DOUGHS

Henry Leung, James A. Magnuson, B. L. Bruinsma · Journal of Food Science · 1979 · 77 citations

Agriculture, Food Science, Cereal Science +16

NONDESTRUCTIVE MEASUREMENT of TRANSIENT MOISTURE PROFILES and the MOISTURE DIFFUSION COEFFICIENT IN A POTATO DURING DRYING and ABSORPTION BY NMR IMAGING

Shelly J. Schmidt, Arthur R. Schmidt, J. B. Litchfield · Journal of Food Process Engineering · 1991 · 72 citations

Agriculture, Agronomy, Food Science +17