University of Guelph-ko ikertzaileekin lankidetzan egindako argitalpenak (9)

2021

  1. Mesoscale structuring of gluten-free bread with starch

    Current Opinion in Food Science, Vol. 38, pp. 189-195

2020

  1. Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads

    Food Hydrocolloids, Vol. 100

  2. The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling

    LWT, Vol. 132

2019

  1. Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb

    Food Chemistry, Vol. 274, pp. 664-671

  2. Current trends in the realm of baking: When indulgent consumers demand healthy sustainable foods

    Foods

  3. Nutritional and physical characterization of sugar-snap cookies: Effect of banana starch in native and molten states

    Food and Function, Vol. 10, Núm. 2, pp. 616-624

2018

  1. Extruded flour improves batter pick-up, coating crispness and aroma profile

    Food Chemistry, Vol. 260, pp. 106-114

  2. Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage

    Journal of Food Engineering, Vol. 238, pp. 134-140

  3. Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization

    Food Hydrocolloids, Vol. 82, pp. 510-518