검색결과 : 34건
| No. | Article |
|---|---|
| 1 |
Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure Struck S, Straube D, Zahn S, Rohm H Journal of Food Engineering, 223, 109, 2018 |
| 2 |
The time-dependent rheology of fermenting wheat flour dough: effects of salt and sugar Meerts M, Vaes D, Botteldoorn S, Courtin CM, Cardinaels R, Moldenaers P Rheologica Acta, 57(12), 813, 2018 |
| 3 |
On the use of low protein flours and 'smart' sheeting lines for making bakery products Chakrabarti-Bell S, Patel MJ, Ng J, Hawkins WE Journal of Food Engineering, 209, 36, 2017 |
| 4 |
Oscillatory shearing behavior of rocket leaves powder incorporated dough Almusallam AS, Ahmed J, Nahar S, Chacko S Korea-Australia Rheology Journal, 28(2), 149, 2016 |
| 5 |
Comparing compression and biaxial tests for bread dough Qi FZ, Dai SC, Uthayakumaran S, Tanner RI Journal of Non-Newtonian Fluid Mechanics, 198, 18, 2013 |
| 6 |
The effect of pre-test deformation on dough rheology Tanner RI, Qi FZ, Uthayakumaran S, Dai SC Rheologica Acta, 52(1), 33, 2013 |
| 7 |
Characterisation of a Talaromyces emersonii thermostable enzyme cocktail with applications in wheat dough rheology Waters DM, Ryan LAM, Murray PG, Arendt EK, Tuohy MG Enzyme and Microbial Technology, 49(2), 229, 2011 |
| 8 |
The utilisation of barley middlings to add value and health benefits to white breads Sullivan P, O'Flaherty J, Brunton N, Arendt E, Gallagher E Journal of Food Engineering, 105(3), 493, 2011 |
| 9 |
Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough Van Bockstaele F, De Leyn I, Eeckhout M, Dewettinck K Journal of Food Engineering, 107(1), 50, 2011 |
| 10 |
Bread dough rheology: an improved damage function model Tanner RI, Qi FZ, Dai SC Rheologica Acta, 50(1), 75, 2011 |