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Polymers
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December 30, 2020
The Self-Enforcing Starch-Gluten System-Strain-Dependent Effects of Yeast Metabolites on the Polymeric Matrix
Thekla Alpers, Viviane Tauscher, Thomas Steglich, et al.
Journal of Agricultural and Food Chemistry
|
June 29, 2016
Compositional Changes and Baking Performance of Rye Dough As Affected by Microbial Transglutaminase and Xylanase
Isabel Grossmann, Clemens Döring, Mario Jekle, et al.
Food Chemistry
|
February 3, 2016
Reconstitution baking tests with defatted wheat flour are suitable for determining the functional effects of lipase-treated wheat lipids
Monika Schaffarczyk, Henrik Østdal, Olivia Matheis, et al.
International Journal of Biological Macromolecules
|
March 14, 2024
Development of carboxymethyl cellulose-based nanocomposite incorporated with ZnO nanoparticles synthesized by cress seed mucilage as green surfactant
Nazanin Yousefi, Younes Zahedi, Alireza Yousefi, et al.
International Journal of Biological Macromolecules
|
March 31, 2025
Rapid and green combustion synthesis of dysprosium cerium oxide nanostructures: Incorporation into wheat starch/sage seed gum hybrid composites
Alireza Yousefi, Sahar Zinatloo-Ajabshir, Mario Jekle, et al.
Food Science & Nutrition
|
March 10, 2026
Functionality and Appearance of Sorghum-Pearl Millet Composite Flour Fortified With Oyster Mushroom for Thin Porridges
Alice Ndunge Charles, Monica Mburu, Daniel Njoroge, et al.
Food Chemistry
|
April 20, 2019
Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour
Stefanie Hackenberg, Claudia Vogel, Katharina Anne Scherf, et al.
Food Research International (Ottawa, Ont.)
|
March 1, 2025
Insights into the material and 3D printing behaviour of fiber-enriched protein gels
Esther Owusuaa Addo, Sarah Wild, Alireza Yousefi, et al.
Food Chemistry: X
|
August 5, 2025
How drying methods and carrot varieties influence the acrylamide formation in carrot-enriched breads?
Jagoda Swiacka, Viktoria Kaiser, Ute Bertsche, et al.
Food Research International (Ottawa, Ont.)
|
February 4, 2023
A dynamic micro-scale dough foaming and baking analysis - Comparison of dough inflation based on different leavening agents
Leonhard Maria Vidal, Theresa Wittkamp, J Philipp Benz, et al.
Page
of 6
Search research articles
Search
Showing results (31-40 of 58) with videos related to
Sort By:
Page
of 6
Polymers
|
December 30, 2020
The Self-Enforcing Starch-Gluten System-Strain-Dependent Effects of Yeast Metabolites on the Polymeric Matrix
Thekla Alpers, Viviane Tauscher, Thomas Steglich, et al.
Journal of Agricultural and Food Chemistry
|
June 29, 2016
Compositional Changes and Baking Performance of Rye Dough As Affected by Microbial Transglutaminase and Xylanase
Isabel Grossmann, Clemens Döring, Mario Jekle, et al.
Food Chemistry
|
February 3, 2016
Reconstitution baking tests with defatted wheat flour are suitable for determining the functional effects of lipase-treated wheat lipids
Monika Schaffarczyk, Henrik Østdal, Olivia Matheis, et al.
International Journal of Biological Macromolecules
|
March 14, 2024
Development of carboxymethyl cellulose-based nanocomposite incorporated with ZnO nanoparticles synthesized by cress seed mucilage as green surfactant
Nazanin Yousefi, Younes Zahedi, Alireza Yousefi, et al.
International Journal of Biological Macromolecules
|
March 31, 2025
Rapid and green combustion synthesis of dysprosium cerium oxide nanostructures: Incorporation into wheat starch/sage seed gum hybrid composites
Alireza Yousefi, Sahar Zinatloo-Ajabshir, Mario Jekle, et al.
Food Science & Nutrition
|
March 10, 2026
Functionality and Appearance of Sorghum-Pearl Millet Composite Flour Fortified With Oyster Mushroom for Thin Porridges
Alice Ndunge Charles, Monica Mburu, Daniel Njoroge, et al.
Food Chemistry
|
April 20, 2019
Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour
Stefanie Hackenberg, Claudia Vogel, Katharina Anne Scherf, et al.
Food Research International (Ottawa, Ont.)
|
March 1, 2025
Insights into the material and 3D printing behaviour of fiber-enriched protein gels
Esther Owusuaa Addo, Sarah Wild, Alireza Yousefi, et al.
Food Chemistry: X
|
August 5, 2025
How drying methods and carrot varieties influence the acrylamide formation in carrot-enriched breads?
Jagoda Swiacka, Viktoria Kaiser, Ute Bertsche, et al.
Food Research International (Ottawa, Ont.)
|
February 4, 2023
A dynamic micro-scale dough foaming and baking analysis - Comparison of dough inflation based on different leavening agents
Leonhard Maria Vidal, Theresa Wittkamp, J Philipp Benz, et al.
Page
of 6