Interaction of modified celluloses and pectins with gluten proteins-Reference-Cited by-同舟云学术

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Interaction of modified celluloses and pectins with gluten proteins

Published:2014-03 Issue: Volume:35 Page:91-99
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Correa María Jimena,Ferrer Evelina,Añón María Cristina,Ferrero Cristina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)

Dow Chemical Co and Latinoquímica Amtex (Argentina)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. Crumb firming kinetics of wheat breads with anti-staling additives;Armero;Journal of Cereal Science,1998

2. In situ observation of the freezing process in wheat dough by confocal laser scanning microscopy (CLSM): formation of ice and changes in the gluten network;Baier-Schenk;Journal of Cereal Science,2005

3. Influence of different hydrocolloids on major wheat dough components (gluten and starch);Bárcenas;Journal of Food Engineering,2009

4. Effect of HPMC addition on the microstructure, quality and aging of wheat bread;Bárcenas;Food Hydrocolloids,2005

5. Different approaches for increasing the shelf life of partially baked bread: low temperatures and hydrocolloid addition;Bárcenas;Food Chemistry,2007

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