Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging-Reference-Cited by-同舟云学术

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Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging

Published:2014-08 Issue: Volume:62 Page:644-652
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Steglich Thomas^ORCID,Bernin Diana,Röding Magnus,Nydén Magnus,Moldin Annelie,Topgaard Daniel^ORCID,Langton Maud^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti;Aravind;Food Chemistry,2012

2. Impact of bran addition on water properties and gluten secondary structure in wheat flour doughs studied by attenuated total reflectance fourier transform infrared spectroscopy;Bock;Cereal Chemistry,2013

3. Structure–quality relationship in commercial pasta: A molecular glimpse;Bonomi;Food Chemistry,2012

4. Modeling the mechanical properties of pasta cooked at different times;Cafieri;Journal of Food Engineering,2010

5. Influence of Raw Materials and Processing Conditions on Spaghetti Hydration Kinetic During Cooking and Overcooking;Del Nobile;Cereal Chemistry,2003

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