Crust formation and its role during bread baking

Phase transitions of the starch–water system

John W. Donovan · Biopolymers · 1979 · 930 citations

Natural Sciences, Biochemistry, Food Science +17

Rheology and the breadmaking process

B.J. Dobraszczyk, Marco P. Morgenstern · Journal of Cereal Science · 2003 · 598 citations

Engineering, Food Science, Food Engineering +10

Why food microstructure?

José Miguel Aguilera · Journal of Food Engineering · 2004 · 519 citations · Full text

STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY

Costas G. Βiliaderis, T.J. Maurice, J.R. Vose · Journal of Food Science · 1980 · 507 citations

Pharmacy, Food Science, Materials Science +15

Gelatinisation of starch: a combined SAXS/WAXS/DSC and SANS study

Paul J. Jenkins, Athene M. Donald · Carbohydrate Research · 1998 · 386 citations

Agriculture, Food Science, Materials Science +10