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Advancing Paper Industry Applications with Extruded Cationic Wheat Starch as an Environmentally Friendly Biopolymer.

• Authors : Tara, Ahmed¹ (AUTHOR)

• Source: Polysaccharides (2673-4176). Dec2023, Vol. 4 Issue 4, p390-401. 12p.

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THE INFLUENCE OF VARIOUS SUGARS ON THE RHEOLOGICAL PROPERTIES AND STABILITY OF WHEAT DOUGH.

• Authors : BORUK, Sergiy¹ ; WINKLER, Igor²

Subjects: *FLOUR; *RHEOLOGY; *MOLECULAR size

• Source: Food & Environment Safety. 2023, Vol. 22 Issue 3, p212-217. 6p.

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Physicochemical properties of chickpea hull and corn bran gums.

• Authors : M., Vázquez-Banda¹; J. G., Dzul-Cauich¹ ; M. I., García-Vieyra¹

Subjects: *WHEAT bran; *BRAN; *CORN flour

• Source: Emirates Journal of Food & Agriculture (EJFA). 2023, Vol. 35 Issue 1, p17-22. 6p.

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Physical And Mechanical Indicators Of Yarn Sized With Water-Soluble Polymer Compositions.

• Authors : Ismatova, R. A.¹; Amonov, M. R.¹

• Source: Journal of Pharmaceutical Negative Results. 2022 Special Issue, Vol. 13, p212-216. 5p.

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New alternatives from sustainable sources to wheat in bakery foods: Science, technology, and challenges.

• Authors : Siddiqui, Shahida Anusha^1,2 (AUTHOR); Mahmud, M. M. Chayan³ (AUTHOR); Abdi, Gholamreza⁴ (AUTHOR)

Subjects: *FLOUR; *WHEAT; *FOOD science

• Source: Journal of Food Biochemistry. Sep2022, Vol. 46 Issue 9, p1-16. 16p.

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Starch as a Matrix for Incorporation and Release of Bioactive Compounds: Fundamentals and Applications.

• Authors : Falcão, Lucas de Souza¹ (AUTHOR) ; Coelho, Deborah Bento¹ (AUTHOR) ; Veggi, Priscilla Carvalho¹ (AUTHOR)

Subjects: *BIOACTIVE compounds; *WHEAT starch; *COSMETICS industry

• Source: Polymers (20734360). Jun2022, Vol. 14 Issue 12, p2361-N.PAG. 16p.

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Physicochemical and functional properties of wheat-rain tree (Samanea saman) pod composite flours.

• Authors : Amankwah, Nana Yaw Adu¹ (AUTHOR); Agbenorhevi, Jacob K.¹ (AUTHOR) ; Rockson, Mizpah A.D.² (AUTHOR)

Subjects: *FLOUR; *WHEAT starch; *FOOD securityGHANA

• Source: International Journal of Food Properties. 2022, Vol. 25 Issue 1, p1317-1327. 11p.

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Effect of pressure homogenization and modified starch on the viscosity of ketchup: Experimental and modeling.

• Authors : Baeghbali, Saeed¹ (AUTHOR); Shahriari, Shahla² (AUTHOR) ; Pazuki, Gholamreza³ (AUTHOR)

Subjects: *KETCHUP; *VISCOSITY; *HEAT exchangers

• Source: Journal of Food Process Engineering. May2021, Vol. 44 Issue 5, p1-14. 14p.

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Study on physicochemical properties of purple waxy wheat starch.

• Authors : Bai, Xiangyu¹ (AUTHOR); Yang, Shuangpan¹ (AUTHOR); Zeng, Li¹ (AUTHOR)

Subjects: *CORNSTARCH; *WHEAT starch; *AMYLOSE

• Source: International Journal of Food Properties. 2021, Vol. 24 Issue 1, p471-481. 11p. 1 Black and White Photograph, 2 Charts, 4 Graphs.

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Back to Baking Basics with Future-Proof Ingredients: With its newly relaunched Slow Milling portfolio, GoodMills Innovation enables entirely natural baking with maximum process reliability.

Subjects: *BREAD; *BAKING; *BAKED products

• Source: Food Marketing & Technology. Aug2023, Vol. 37 Issue 4, p10-11. 2p.

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