The alterations in the thermomechanical, rheological, and microstructural properties of highland barley dough as affected by fermentation time

Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab

Cristina M. Rosell · Food Hydrocolloids · 2006 · 319 citations

Agriculture, Agronomy, Food Science +13

Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions

Pei Wang, Haiying Chen, Bashari Mohanad et al. · Food Hydrocolloids · 2014 · 273 citations

Agriculture, Biochemistry, Food Science +16

The effects of natural fermentation on the physical properties of rice flour and the rheological characteristics of rice noodles

Zhan‐Hui Lu, LI Li-te, Wei‐Hong Min et al. · International Journal of Food Science & Technology · 2005 · 147 citations

Agriculture, Food Science, Materials Science +17

Paste viscosity of rice starches of different amylose content and carboxymethylcellulose formed by dry heating and the physical properties of their films

Yue Li, Charles F. Shoemaker, Jianguo Ma et al. · Food Chemistry · 2008 · 119 citations

Agriculture, Biochemistry, Food Science +16

Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour

K.A. Millar, Catherine Barry‐Ryan, Róisín Burke et al. · Innovative Food Science & Emerging Technologies · 2019 · 114 citations · Full text

Agriculture, Food Science, Cereal Science +9