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Food Research International (Ottawa, Ont.)
|
March 20, 2019
Cooling rate, sorbitan and glyceryl monostearate gelators elicit different microstructural, viscoelastic and textural properties in chia seed oleogels
Daniel Trujillo-Ramírez, Consuelo Lobato-Calleros, E Jaime Vernon-Carter, et al.
Journal of the Science of Food and Agriculture
|
January 11, 2023
Stale bread waste recycling as ingredient for fresh oven-baked white bread: effects on dough viscoelasticity, bread molecular organization, texture, and starch digestibility
Ángeles García-Hernández, César Roldán-Cruz, Eduardo Jaime Vernon-Carter, et al.
Carbohydrate Polymers
|
August 8, 2021
Influence of gelatinization degree and octenyl succinic anhydride esterification on the water sorption characteristics of corn starch
Madai Lopez-Silva, Edith Agama-Acevedo, Luis A Bello-Perez, et al.
Food Chemistry
|
May 13, 2021
Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta
Daniel E Garcia-Valle, Luis A Bello-Pérez, Edith Agama-Acevedo, et al.
Journal of the Science of Food and Agriculture
|
February 14, 2018
A novel, simple, economic and effective method for retarding maize tortilla staling
Jose Alvarez-Ramirez, Samuel Garcia-Diaz, Eduardo Jaime Vernon-Carter, et al.
Food Chemistry
|
December 1, 2021
Effect of gelatinization degree on emulsification capacity of corn starch esterified with octenyl succinic acid
Madai Lopez-Silva, Edith Agama-Acevedo, Hernani Yee-Madeira, et al.
Food Chemistry
|
July 2, 2019
Physicochemical, microstructural and digestibility analysis of gluten-free spaghetti of whole unripe plantain flour
Omar Patiño-Rodríguez, Edith Agama-Acevedo, Glenda Pacheco-Vargas, et al.
Journal of the Science of Food and Agriculture
|
November 8, 2019
Canola oil/candelilla wax oleogel improves texture, retards staling and reduces in vitro starch digestibility of maize tortillas
Eduardo Jaime Vernon-Carter, Jose Alvarez-Ramirez, Monica Meraz, et al.
Foods (Basel, Switzerland)
|
May 27, 2026
Effect of Starchy Wall Materials in the Microencapsulation of Carambola Fruit (<i>Averrhoa carambola</i>) Pulp: Antioxidant Characteristics
Reyna S Santana-Galeana, Jose Alvarez-Ramirez, Edith Agama-Acevedo, et al.
Food Chemistry
|
September 7, 2019
In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content
Madai Lopez-Silva, Luis A Bello-Perez, Victor M Castillo-Rodriguez, et al.
Page
of 3
Search research articles
Search
Showing results (11-20 of 25) with videos related to
Sort By:
Page
of 3
Food Research International (Ottawa, Ont.)
|
March 20, 2019
Cooling rate, sorbitan and glyceryl monostearate gelators elicit different microstructural, viscoelastic and textural properties in chia seed oleogels
Daniel Trujillo-Ramírez, Consuelo Lobato-Calleros, E Jaime Vernon-Carter, et al.
Journal of the Science of Food and Agriculture
|
January 11, 2023
Stale bread waste recycling as ingredient for fresh oven-baked white bread: effects on dough viscoelasticity, bread molecular organization, texture, and starch digestibility
Ángeles García-Hernández, César Roldán-Cruz, Eduardo Jaime Vernon-Carter, et al.
Carbohydrate Polymers
|
August 8, 2021
Influence of gelatinization degree and octenyl succinic anhydride esterification on the water sorption characteristics of corn starch
Madai Lopez-Silva, Edith Agama-Acevedo, Luis A Bello-Perez, et al.
Food Chemistry
|
May 13, 2021
Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta
Daniel E Garcia-Valle, Luis A Bello-Pérez, Edith Agama-Acevedo, et al.
Journal of the Science of Food and Agriculture
|
February 14, 2018
A novel, simple, economic and effective method for retarding maize tortilla staling
Jose Alvarez-Ramirez, Samuel Garcia-Diaz, Eduardo Jaime Vernon-Carter, et al.
Food Chemistry
|
December 1, 2021
Effect of gelatinization degree on emulsification capacity of corn starch esterified with octenyl succinic acid
Madai Lopez-Silva, Edith Agama-Acevedo, Hernani Yee-Madeira, et al.
Food Chemistry
|
July 2, 2019
Physicochemical, microstructural and digestibility analysis of gluten-free spaghetti of whole unripe plantain flour
Omar Patiño-Rodríguez, Edith Agama-Acevedo, Glenda Pacheco-Vargas, et al.
Journal of the Science of Food and Agriculture
|
November 8, 2019
Canola oil/candelilla wax oleogel improves texture, retards staling and reduces in vitro starch digestibility of maize tortillas
Eduardo Jaime Vernon-Carter, Jose Alvarez-Ramirez, Monica Meraz, et al.
Foods (Basel, Switzerland)
|
May 27, 2026
Effect of Starchy Wall Materials in the Microencapsulation of Carambola Fruit (<i>Averrhoa carambola</i>) Pulp: Antioxidant Characteristics
Reyna S Santana-Galeana, Jose Alvarez-Ramirez, Edith Agama-Acevedo, et al.
Food Chemistry
|
September 7, 2019
In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content
Madai Lopez-Silva, Luis A Bello-Perez, Victor M Castillo-Rodriguez, et al.
Page
of 3