Evaluation of specific volume, texture, thermal features, water mobility, and inhibitory effect of staling in wheat bread affected by maltitol

Kinetics of Phase Change. I General Theory

Melvin Avrami · The Journal of Chemical Physics · 1939 · 11.2K citations

Natural Sciences, Physics, Chemical Kinetics +12

Melting and glass transitions of low molecular weight carbohydrates

Yrjö H. Roos · Carbohydrate Research · 1993 · 600 citations

Natural Sciences, Biochemistry, Chemistry +14

Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties

Geoffrey Livesey · Nutrition Research Reviews · 2003 · 386 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +17

Bread Staling: Updating the View

Costantino Fadda, A.M. Sanguinetti, Alessandra Del et al. · Comprehensive Reviews in Food Science and Food Safety · 2014 · 227 citations · Full text

Pharmacy, Biochemistry, Food Science +17

Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose

Bo Peng, Youqian Li, Shiyong Ding et al. · Food Chemistry · 2017 · 209 citations

Agriculture, Food Science, Cereal Science +13