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Biomacromolecules|June 24, 2011
Solvent effects on starch dissolution and gelatinizationNagamani Koganti, John R Mitchell, Roger N Ibbett, et al.
Food & Function|May 31, 2024
Headspace volatiles profiles of different spring varieties and a wild relative of wheat flourDeepa Agarwal, William MacNaughtan, Chujiao Liu, et al.
Food & Function|August 10, 2021
Development of a separated-dough method and flour/starch replacement in gluten free crackers by cellulose and fibrillated celluloseYi Ren, Gleb E Yakubov, Bruce R Linter, et al.
Carbohydrate Polymers|April 23, 2014
Mixed 3-mono-O-alkyl cellulose: synthesis, structure characterization and thermal propertiesThomas Heinze, Yunhui Wang, Andreas Koschella, et al.
Analytical Biochemistry|January 29, 2002
Analysis of partially methyl-esterified galacturonic acid oligomers by capillary electrophoresisMartin A K Williams, Gaëlle M C Buffet, Tim J Foster
Carbohydrate Polymers|March 19, 2013
Self-association of novel mixed 3-mono-O-alkyl cellulose: Effect of the hydrophobic moieties ratioAntonio Sullo, Yunhui Wang, Andreas Koschella, et al.
International Journal of Biological Macromolecules|March 15, 2002
A molecular description of the gelation mechanism of curdlanHongbin Zhang, Katsuyoshi Nishinari, Martin A K Williams, et al.
Carbohydrate Polymers|September 30, 2014
Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in thermal behavior of wheat starchYun Zhou, Charles G Winkworth-Smith, Yu Wang, et al.
Carbohydrate Polymers|December 3, 2014
Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in wheat starch gelYun Zhou, Dan Zhao, Charles G Winkworth-Smith, et al.
Food Chemistry|September 24, 2013
Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixingYun Zhou, Dan Zhao, Tim J Foster, et al.
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