| 1 |
Promoting dough viscoelastic structure in composite cereal matrices by high hydrostatic pressure
Angioloni A, Collar C
Journal of Food Engineering, 111(4), 598, 2012 |
| 2 |
Gel, dough and fibre enriched fresh breads: Relationships between quality features and staling kinetics
Angioloni A, Collar C
Journal of Food Engineering, 91(4), 526, 2009 |
| 3 |
Spaghetti cooking by microwave oven: Cooking kinetics and product quality
Cocci E, Sacchetti G, Vallicelli M, Angioloni A, Rosa MD
Journal of Food Engineering, 85(4), 537, 2008 |
| 4 |
Small and large deformation tests for the evaluation of frozen dough viscoelastic behaviour
Angioloni A, Balestra F, Pinnavaia GG, Rosa MD
Journal of Food Engineering, 87(4), 527, 2008 |
| 5 |
Effects of cysteine and mixing conditions on white/whole dough rheological properties
Angioloni A, Rosa MD
Journal of Food Engineering, 80(1), 18, 2007 |
| 6 |
Relationships between dough and bread viscoelastic properties in enzyme supplemented wheat samples
Bollain C, Angioloni A, Collar C
Journal of Food Engineering, 77(3), 665, 2006 |
| 7 |
Significance of microbial transglutaminase on the sensory, mechanical and crumb grain pattern of enzyme supplemented fresh pan breads
Collar C, Bollain C, Angioloni A
Journal of Food Engineering, 70(4), 479, 2005 |
