• Publications
  • Influence
Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour.
Green banana flour was extruded through a co-rotating twin-screw extruder with constant barrel temperature. The objectives of this study were to determine the effect of extrusion cooking variablesExpand
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The beneficial plant growth-promoting association of Rhizobium leguminosarum bv. trifolii with rice roots
his paper summarizes a multinational collaborative project to search for natural, intimate associations between rhizobia and rice (Oryza sativa L.), assess their impact on plant growth, and exploitExpand
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Natural Biopolymer-Based Nanocomposite Films for Packaging Applications
  • Jong-Whan Rhim, P. Ng
  • Materials Science, Medicine
  • Critical reviews in food science and nutrition
  • 24 April 2007
Concerns on environmental waste problems caused by non-biodegradable petrochemical-based plastic packaging materials as well as the consumer's demand for high quality food products has caused anExpand
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Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture
Abstract The contribution of the total soybean proteins, the storage proteins [glycinin (11S) and β-conglycinin (7S) fractions] and their respective subunits to tofu yield and texture was studied.Expand
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Preparation and characterization of chitosan-based nanocomposite films with antimicrobial activity.
Four different types of chitosan-based nanocomposite films were prepared using a solvent-casting method by incorporation with four types of nanoparticles, that is, an unmodified montmorilloniteExpand
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Effect of the processing methods on the performance of polylactide films: Thermocompression versus solvent casting
Polylactide (PLA) films were prepared by the thermocompression and solvent-casting methods, and selected properties, such as the mechanical, water-vapor-barrier, thermal, and thermomechanicalExpand
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The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs
The removal of gluten from bakery products, in order to produce foods (mainly based on gluten-free cereal flours and starch) for people with celiac disease, impairs dough’s capacity to properlyExpand
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Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours
Abstract. The objective of the present study was to investigate the effects of increasing levels of transglutaminase (TG) on rheological and baking properties of Roane (soft red winter wheat) andExpand
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Effects of industrial pasta drying temperatures on starch properties and pasta quality
Abstract Effects of industrial pasta drying temperatures on various starch properties and the quality of pasta were investigated. A short cut pasta (fusilli) was processed from durum semolina andExpand
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Genetic and biochemical analysis of common wheat cultivars lacking puroindoline a
Puroindoline a (Pin-a) and puroindoline b (Pin-b), two basic isoforms encoded by the Pina-D1 and Pinb-D1 loci respectively, involved in controlling grain texture in wheat, were isolated from starchExpand
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