| 1 |
Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage
Roman L, Gomez M, Hamaker BR, Martinez MM
Journal of Food Engineering, 238, 134, 2018 |
| 2 |
Parboiled rice: Understanding from a materials science approach
Oil P, Ward R, Adhikari B, Torley P
Journal of Food Engineering, 124, 173, 2014 |
| 3 |
Microstructure of retrograded starch: Quantification from lacunarity analysis of SEM micrographs
Utrilla-Coello RG, Bello-Perez LA, Vernon-Carter EJ, Rodriguez E, Alvarez-Ramirez J
Journal of Food Engineering, 116(4), 775, 2013 |
| 4 |
Thermal and rheological properties of tapioca starch gels with and without xanthan gum under cold storage
Pongsawatmanit R, Chantaro P, Nishinari K
Journal of Food Engineering, 117(3), 333, 2013 |
| 5 |
Effect of emulsifiers on complexation and retrogradation characteristics of native and chemically modified White sorghum (Sorghum bicolor) starch
Ali TM, Hasnain A
Thermochimica Acta, 552, 46, 2013 |
| 6 |
Fractal analysis of the retrogradation of rice starch by digital image processing
Wu Y, Lin QL, Chen ZX, Wu W, Xiao HX
Journal of Food Engineering, 109(1), 182, 2012 |
| 7 |
The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes
Purhagen JK, Sjoo ME, Eliasson AC
Journal of Food Engineering, 104(3), 414, 2011 |
| 8 |
Retrogradation properties of rice starch gelatinized by heat and high hydrostatic pressure (HHP)
Hu XT, Xu XM, Jin ZY, Tian YQ, Bai YX, Xie ZJ
Journal of Food Engineering, 106(3), 262, 2011 |
| 9 |
Impact of cooling rates on the staling behavior of cooked rice during storage
Yu SF, Ma Y, Liu TY, Menager L, Sun DW
Journal of Food Engineering, 96(3), 416, 2010 |
| 10 |
Influence of sucrose on thermal and pasting properties of tapioca starch and xanthan gum mixtures
Chantaro P, Pongsawatmanit R
Journal of Food Engineering, 98(1), 44, 2010 |
