Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta

Thermal, textural and cooking properties of spaghetti enriched with resistant starch

Nesli Sözer, Ali Çoşkun Dalgıç, Ahmet Kaya · Journal of Food Engineering · 2007 · 214 citations

Mechanical Engineering, Resistant Starch, Food Engineering +4

Cooking quality and starch digestibility of gluten free pasta using new bean flour

Gianluca Giuberti, Antonio Gallo, C. Cerioli et al. · Food Chemistry · 2014 · 193 citations

Food Chemistry, New Bean Flour, Starch Digestibility +2

Changes in Sulfhydryl Content of Egg White Proteins Due to Heat and Pressure Treatment

Iesel Van der Plancken, Ann Van Loey, Marc Hendrickx · Journal of Agricultural and Food Chemistry · 2005 · 182 citations

Engineering, Protein Aggregates, Protein Refolding +20

Effects of protein enrichment on the properties of rice flour based gluten-free pasta

Suphat Phongthai, Stefano D’Amico, Regine Schöenlechner et al. · LWT · 2017 · 158 citations

Food Chemistry, Protein Enrichment, Rice Flour +4

Influence of legume type and addition level on quality characteristics, texture and microstructure of enriched precooked pasta

Agnieszka Wójtowicz, Leszek Mościcki · LWT · 2014 · 118 citations · Full text

Engineering, Food Analysis, Mechanical Engineering +16