Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms

Mini Review: On the Elasticity of Wheat Gluten

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Gluten-free Nutrition, Engineering, Wheat Gluten +6

Interpretation of the doublet at 850 and 830 cm^-1 in the Raman spectra of tyrosyl residues in proteins and certain model compounds

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Pasting, paste, and gel properties of starch–hydrocolloid combinations

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Food Chemistry, Biopolymer Gel, Starch–hydrocolloid Combinations +2

Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

M. L. Sudha, R. Vetrimani, K. Leelavathi · Food Chemistry · 2006 · 550 citations

Biscuit Quality, Food Structure, Rheology +4

Different hydrocolloids as bread improvers and antistaling agents

Abél Guarda, Cristina M. Rosell, Carmen Benedito et al. · Food Hydrocolloids · 2003 · 469 citations

Pharmacology, Polysaccharide, Different Hydrocolloids