Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Athina Lazaridou, Denisa Eglantina Duță, Nastasia Belc et al. · Journal of Food Engineering · 2006 · 961 citations

Food Colloid, Gluten-free Formulations, Food Biophysics +4

Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

Jie Xiao, Yunqi Li, Qingrong Huang · Trends in Food Science & Technology · 2016 · 543 citations

Food Colloid, Micro-encapsulation, Food Engineering +4

Preparation and characterization of multilayer films composed of chitosan, sodium alginate and carboxymethyl chitosan-ZnO nanoparticles

Heping Wang, Xuechen Gong, Yulei Miao et al. · Food Chemistry · 2019 · 298 citations

Materials Science, Multilayer Films, Engineering +8

Frozen bread dough: Effects of freezing storage and dough improvers

Vania Octaviani Selomulyo, Weibiao Zhou · Journal of Cereal Science · 2006 · 264 citations

Dough Improvers

Small-Strain Dynamic Rheology of Food Protein Networks

Michael H. Tunick · Journal of Agricultural and Food Chemistry · 2010 · 220 citations

Engineering, Storage Modulus, Protein Phase Separation +19