A material structure determines its processing and product characteristics. Therefore,
knowledge on the exact network character is also important in the case of wheat dough to …

Cell wall disrupted and dried Microchloropsis gaditana (Mg), Tetraselmis chui (Tc) and
Chlorella vulgaris (Cv) microalgae biomasses, with or without ethanol pre-treatment, were …

Natural deep eutectic solvents (NaDES), a category of sustainable solvents made from
biorefinery ingredients, are an eco-friendly alternative to organic solvents in solubilization of …

The viscoelastic properties of wheat flour dough are known to be very sensitive to small
changes in water content and mixing time. In this study the simple scaling law originally …

The viscoelastic behavior of wheat flour dough has been characterized using constitutive
models of varying degrees of complexity. Modeling characterizations of the viscoelasticity of …

There is still considerable debate in the literature about the respective roles of starch and
gluten in both the linear and non-linear rheology of wheat flour dough. Hence, to elucidate …

During the baking process, the functionality of the heterogeneous dough matrix changes as
the composing polymers experience conformational transition processes. The thermally …

Linkage patterns and relaxation dynamics of baobab (Adansonia digitata) polysaccharides
have been investigated by means of linkage analysis and rheometry. The fruit …

The interplay between wheat flour composition and mixing conditions required for achieving
gluten network development is addressed here. Dough mixing tests were carried out on a …

Recently, we have observed a relationship between poor breadmaking quality and protease
activities related to fungal infection. This study aims to identify potential gluten-degrading …