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Research article

First published 2001-6

Investigation of Starch–Protein–Water Mixtures Using Dynamic near Infrared Spectroscopy

I.J. Wesley, A.B. Blakeney

Journal of Near Infrared Spectroscopy

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Research article

First published 2007-06

Rheological Properties of Starch and Whey Protein Isolate Gels

C.W.P. Carvalho, C.I. Onwulata, P.M. Tomasula

Food Science and Technology International

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Research article

First published 2007-04

Rheological Behaviour of Formulated Bread Doughs During Mixing and Heating

C. Collar, C. Bollain, C.M. Rosell

Food Science and Technology International

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Research article

First published 2001-3

NIR Spectroscopy and Partial Least Squares Regression for the Determination of Phosphate Content and Viscosity Behaviour of Potato Starch

L.G. Thygesen, S.B. Engelsen, M.H. Madsen [...]

Journal of Near Infrared Spectroscopy

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Research article

First published 2017-10

Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours

Concha Collar

Food Science and Technology International