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Food Research International (Ottawa, Ont.)|January 21, 2020
Comparing methods to produce fibrous material from zeinKristin D Mattice, Alejandro G MarangoniFood Research International (Ottawa, Ont.)|May 22, 2017
Matrix effects on the crystallization behaviour of butter and roll-in shortening in laminated bakery productsKristin D Mattice, Alejandro G MarangoniCurrent Research in Food Science|September 11, 2020
Evaluating the use of zein in structuring plant-based productsKristin D Mattice, Alejandro G MarangoniFood Chemistry|January 11, 2020
Functionalizing zein through antisolvent precipitation from ethanol or aetic acidKristin D Mattice, Alejandro G MarangoniFood Chemistry|September 15, 2020
Physical properties of zein networks treated with microbial transglutaminaseKristin D Mattice, Alejandro G MarangoniFood Chemistry|November 18, 2017
Gelatinized wheat starch influences crystallization behaviour and structure of roll-in shortenings in laminated bakery productsKristin D Mattice, Alejandro G MarangoniPageof 1