Detalhe da pesquisa
1.
Ingredient Functionality During Foam-Type Cake Making: A Review.
Compr Rev Food Sci Food Saf
; 18(5): 1550-1562, 2019 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-33336911
2.
Conditions Governing Food Protein Amyloid Fibril Formation-Part I: Egg and Cereal Proteins.
Compr Rev Food Sci Food Saf
; 18(4): 1256-1276, 2019 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-33336994
3.
Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins.
Compr Rev Food Sci Food Saf
; 18(4): 1277-1291, 2019 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-33337003
4.
Rational Design of Amyloid-Like Fibrillary Structures for Tailoring Food Protein Techno-Functionality and Their Potential Health Implications.
Compr Rev Food Sci Food Saf
; 18(1): 84-105, 2019 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-33337021
5.
Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review.
Crit Rev Food Sci Nutr
; 56(13): 2101-14, 2016 Oct 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-26177127
6.
Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems.
Compr Rev Food Sci Food Saf
; 15(4): 786-800, 2016 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-33401841
7.
Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties.
Compr Rev Food Sci Food Saf
; 13(4): 347-357, 2014 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-33412715
8.
Extractability and chromatographic separation of proteins from potato (Solanum tuberosum L.) trimmings.
Food Chem
; 450: 139301, 2024 Aug 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-38613966
9.
Varying precipitation conditions allow directing the composition and physical properties of soy protein concentrates.
J Food Sci
; 89(2): 925-940, 2024 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-38235999
10.
Sucrose substitution in cake systems is not a piece of cake.
NPJ Sci Food
; 7(1): 52, 2023 Sep 27.
Artigo
em Inglês
| MEDLINE | ID: mdl-37758781
11.
Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough.
Foods
; 12(4)2023 Feb 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-36832904
12.
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies.
Int J Food Microbiol
; 396: 110193, 2023 Jul 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-37054654
13.
Cross-linking of wheat gluten proteins during production of hard pretzels.
Amino Acids
; 42(6): 2429-38, 2012 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-21822731
14.
The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making.
Food Res Int
; 161: 111878, 2022 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-36192912
15.
Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics.
Foods
; 11(10)2022 May 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-35626960
16.
Mutational analysis of wheat (Triticum aestivum L.) nucleotide pyrophosphatase/phosphodiesterase shows the role of six amino acids in the catalytic mechanism.
Appl Microbiol Biotechnol
; 90(1): 173-80, 2011 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-21190107
17.
Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing.
Food Chem
; 127(3): 905-11, 2011 Aug 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-25214077
18.
Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter.
Food Res Int
; 140: 110007, 2021 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-33648239
19.
The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting.
Foods
; 10(1)2021 Jan 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-33419205
20.
Molecular basis of processing wheat gluten toward biobased materials.
Biomacromolecules
; 11(3): 533-41, 2010 Mar 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-20141101