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References from Controlled ball milling enhances the lubrication performance of proso millet flour dispersions. Local targets link to admitted publications; unresolved targets remain external evidence.
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Insight into microstructure evolution during starch retrogradation by infrared and Raman spectroscopy combined with two-dimensional correlation spectroscopy analysis
10.1016/j.foodhyd.2023.109174 · 2024 · External reference
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10.1039/c6ra20588g · 2016 · External reference
Exploring the use of FTIR amide I band deconvolution to investigate protein secondary structure and texturisation during high moisture extrusion
10.1016/j.saa.2026.127509 · 2026 · External reference
Comparing frictional behaviour of plant and dairy proteins: Case study on high protein concentration
10.1016/j.foodres.2025.116322 · 2025 · External reference
Effect of defatting and decortication on distribution of fatty acids, phenolic and antioxidant compounds in sorghum (Sorghum bicolor) bran fractions
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10.1007/bf02452130 · 1991 · External reference
Effect of processing on the antioxidant activity of millet grains
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Effect of ball-milling treatment on the structure, physicochemical properties and allergenicity of proteins from oyster (Crassostrea gigas)
2022 · External reference
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10.1016/0043-1648(86)90092-x · 1986 · External reference
Shear-induced flocculation of colloidal particles in stirred tanks
10.1006/jcis.1998.5737 · 1998 · External reference
Differential scanning calorimetry (DSC) studies on the thermal properties of peanut proteins
10.1021/jf903426f · 2010 · External reference
The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours
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Beyond bird feed: Proso millet for human health and environment
10.3390/agriculture9030064 · 2019 · External reference
The frictional properties of Newtonian fluids in rolling–sliding soft-EHL contact
10.1007/s11249-005-9067-3 · 2005 · External reference
Soft lubrication of model hydrocolloids
10.1016/j.foodhyd.2005.04.005 · 2006 · External reference
The impact of alkaline conditions on storage proteins of cereals and pseudo-cereals
10.1016/j.cofs.2019.02.017 · 2019 · External reference
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The influence of hydrocolloid hydrodynamics on lubrication
10.1016/j.foodhyd.2011.02.017 · 2012 · External reference
Optimization of the high energy ball-milling: Modeling and parametric study
10.1016/j.powtec.2015.12.004 · 2016 · External reference
Incidence of milling energy on dry-milling attributes of rice starch modified by planetary ball milling
10.1016/j.foodhyd.2018.03.051 · 2018 · External reference
Influence of the milling parameters on the mechanical work intensity in planetary mills
10.1016/j.powtec.2012.08.031 · 2013 · External reference
Modern processing of Indian millets: A perspective on changes in nutritional properties
10.3390/foods11040499 · 2022 · External reference
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Effect of ball milling treatment on the structural, physicochemical and digestive properties of wheat starch, A- and B-type starch granules
10.1016/j.jcs.2022.103439 · 2022 · External reference
Effect of ball-milling on the physicochemical properties of maize starch
10.1016/j.btre.2014.06.004 · 2014 · External reference
Thermal properties of cowpea flour: A study by differential scanning calorimetry
2003 · External reference
Rheology and crystallisation of cocoa butter in the presence of pea protein
10.1016/j.foostr.2025.100476 · 2025 · External reference
Integrated recognition and quantitative detection of starch in surimi by infrared spectroscopy and spectroscopic imaging
10.1016/j.saa.2019.02.080 · 2019 · External reference
Ball-milling treatment effect on physicochemical properties and features for cassava and maize starches
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Ball milling alters the extractability and colloidal state of oat proteins
10.1016/j.jcs.2023.103725 · 2023 · External reference
Effect of sprouting and microwave drying on antinutritional properties and rheological characteristics of little millet flour
10.1016/j.jfca.2025.108533 · 2025 · External reference
Effect of gelatinization and swelling degree on the lubrication behavior of starch suspensions
10.1016/j.carbpol.2022.119523 · 2022 · External reference
Surface adsorption and tribology properties of plant protein solutions with/without mucin
10.1016/j.foodhyd.2025.111772 · 2026 · External reference
Qualification of FTIR spectroscopic method for protein secondary structural analysis
10.1002/jps.22686 · 2011 · External reference
Planetary ball-mill as a versatile tool to controlled potato starch modification to broaden its industrial applications
10.1016/j.foodres.2020.109870 · 2021 · External reference
Hempseed protein (Cannabis sativa L.): Influence of extraction pH and ball milling on physicochemical and functional properties
10.1016/j.foodhyd.2023.108835 · 2023 · External reference
Oral tribology, adsorption and rheology of alternative food proteins
10.1016/j.foodhyd.2021.106636 · 2021 · External reference
Mouthfeel assessment of alternative proteins: What we know so far?
10.1016/j.cofs.2026.101435 · 2026 · External reference
Characterization of irradiated starches by using FT-Raman and FTIR spectroscopy
10.1021/jf011652p · 2002 · External reference
On relating rheology and oral tribology to sensory properties in hydrogels
10.1016/j.foodhyd.2018.09.040 · 2019 · External reference
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10.1021/jf981302b · 2000 · External reference
On agglomeration phenomena in ball mills: Application to the synthesis of composite materials
10.1016/s0032-5910(02)00249-8 · 2003 · External reference
Difference in astringency of the main pea protein fractions
10.1016/j.foodhyd.2023.109489 · 2024 · External reference
Qualitative and quantitative analysis of sorghum grain composition including protein and tannins using ATR-FTIR spectroscopy
10.1007/s12161-020-01874-5 · 2021 · External reference
Effects of ball milling on the structure of cotton cellulose
10.1007/s10570-018-02230-x · 2019 · External reference
Tribological properties of rice starch in liquid and semi-solid food model systems
10.1016/j.foodhyd.2016.02.026 · 2016 · External reference
The effect of ball milling treatment on structure and porosity of maize starch granule
10.1016/j.ifset.2011.06.009 · 2011 · External reference
Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology
10.1016/j.carbpol.2017.07.084 · 2017 · External reference
Modification of the structural and functional properties of wheat gluten protein using a planetary ball mill
10.1016/j.foodchem.2021.130251 · 2021 · External reference
Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure
10.1007/s13197-018-3216-9 · 2018 · External reference
Thermo-mechanical rice flour modification by planetary ball milling
10.1016/j.lwt.2013.12.048 · 2014 · External reference
Facile low temperature solid state synthesis of iodoapatite by high-energy ball milling
10.1039/c4ra05320f · 2014 · External reference
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10.1016/s0268-005x(03)00097-3 · 2003 · External reference
Effect of ball to powder ratio on the mechanosynthesis of Re2C and its compressibility
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Determination of starch crystallinity with the Fourier-transform terahertz spectrometer
10.1016/j.carbpol.2021.117928 · 2021 · External reference
Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour
10.1016/j.jfoodeng.2019.05.007 · 2019 · External reference
Rheology and tribology properties of cereal and legume flour paste from different botanical origins
10.1111/1750-3841.15501 · 2020 · External reference
Effect of cross‐linking on the physicochemical, functional and digestibility properties of starch from Macho (Musa paradisiaca L.) and Roatan (Musa sapientum L.) banana varieties
10.1002/star.201500200 · 2016 · External reference
Application of epifluorescence light microscopy (EFLM) to study the microstructure of wheat dough: A comparison with confocal scanning laser microscopy (CSLM) technique
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Ball milling: A green technology for the preparation and functionalisation of nanocellulose derivatives
10.1039/c8na00238j · 2019 · External reference
Study of the structural order of native starch granules using combined FTIR and XRD analysis
10.1007/s10965-018-1651-y · 2018 · External reference
Plant protein-starch-based gels for design of dysphagia foods: Combining rheology and tribology with IDDSI
10.1016/j.foodhyd.2026.112656 · 2026 · External reference
Physicochemical, structural and functional properties of non-waxy and waxy proso millet protein
10.3390/foods12051116 · 2023 · External reference
Effect of ball milling energy on rheological and thermal properties of amaranth flour
10.1007/s13197-015-1976-z · 2015 · External reference
Ball milling of Amaranth starch-enriched fraction. Changes on particle size, starch crystallinity, and functionality as a function of milling energy
10.1007/s11947-014-1283-0 · 2014 · External reference
Dynamics of particle entrainment for glass particles suspended in various fluids
10.1016/j.triboint.2024.110235 · 2025 · External reference
Peak fitting applied to fourier transform infrared and raman spectroscopic analysis of proteins
10.3390/app10175918 · 2020 · External reference
Significance of millets for food and nutritional security—an overview
10.1007/s44187-024-00149-w · 2024 · External reference
Improvement in spray-drying technology for preparation of pregelatinized cassava starch
10.1590/fst.10418 · 2019 · External reference
Tribological and rheological properties of Lentil and Chickpea proteins
10.1007/s11483-025-09982-7 · 2025 · External reference
Oral astringency in plant proteins: An underestimated issue in formulating next-generation plant-based foods
10.1146/annurev-food-072023-034510 · 2024 · External reference
Lubrication of soft oral surfaces
10.1016/j.cocis.2019.01.008 · 2019 · External reference
Aqueous lubrication, structure and rheological properties of whey protein microgel particles
10.1021/acs.langmuir.7b03627 · 2017 · External reference
Influence of fluid viscosity and wetting on multiscale viscoelastic lubrication in soft tribological contacts
10.1039/c6sm02417c · 2017 · External reference
Physicochemical changes of maize starch treated by ball milling with limited water content
10.1002/star.201500026 · 2015 · External reference
Understanding the multi-scale structure and physicochemical properties of millet starch with varied amylose content
10.1016/j.foodchem.2023.135422 · 2023 · External reference
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An efficient approach for improving granular cold water soluble starch properties using energetic neutral atoms treatment and NaOH/urea solution
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Tribology of dual Pickering double emulsions: Machine learning-aided inner droplet analysis
10.1016/j.foodhyd.2025.112035 · 2026 · External reference
Effects of ball‐milling on the glass transition of wheat flour constituents
10.1002/jsfa.3463 · 2009 · External reference
Effect of wet ball milling on the emulsion properties of aged soybean protein isolate analyzed from structure changes
10.1021/acsfoodscitech.4c01077 · 2025 · External reference
Visualisation of biopolymer mixtures using confocal scanning laser microscopy (CSLM) and covalent labelling techniques
10.1016/s0927-7765(03)00135-8 · 2003 · External reference
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Rheology and tribology of dextran/polyethylene oxide-based water-in-water emulsions
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Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour
10.1016/j.ijbiomac.2020.01.048 · 2020 · External reference
Lubrication and delubrication behaviour of micron-sized whey protein microgels
2026 · External reference
Characterization of proso millet starches from different geographical origins of China
10.1007/s10068-014-0188-z · 2014 · External reference
Imaging and elemental mapping of biological specimens with a dual-EDS dedicated scanning transmission electron microscope
10.1016/j.ultramic.2013.01.004 · 2013 · External reference
Profile of phenolic compounds and antioxidant activity of finger millet varieties
10.1016/j.foodchem.2018.09.120 · 2019 · External reference
A self‐assembled binary protein model explains high‐performance salivary lubrication from macro to nanoscale
2020 · External reference
Tribology of particle suspensions in rolling-sliding soft contacts
10.1016/j.biotri.2015.09.003 · 2015 · External reference
Lubrication of starch in ionic liquid–water mixtures: Soluble carbohydrate polymers form a boundary film on hydrophobic surfaces
10.1016/j.carbpol.2015.06.087 · 2015 · External reference
Rheology and tribology of starch + κ-carrageenan mixtures
10.1111/jtxs.12570 · 2021 · External reference
Effects of ball-milling treatment on mussel (Mytilus edulis) protein: Structure, functional properties and in vitro digestibility
10.1111/ijfs.13643 · 2018 · External reference
Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study
10.1016/j.foodhyd.2020.106364 · 2021 · External reference
Distinct viscosity and gel hardness obtained by ball-milled konjac flour: Insights into physicochemical properties, structure and gel properties
10.1016/j.foodchem.2025.146602 · 2025 · External reference
Tribology of swollen starch granule suspensions from maize and potato
10.1016/j.carbpol.2016.08.064 · 2017 · External reference
Study on the physicochemical and functional properties of glutinous rice protein modified by frozen ball milling
2024 · External reference
Extraction, structural characterization and functional properties of protein fractions from millet bran
10.1039/d5fb00017c · 2025 · External reference
Structural properties and digestion of green banana flour as a functional ingredient in pasta
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On the relation between the elasticity constants of isotropic bodies
10.1002/andp.18892741206 · ExternalCitation · doi-reference
Phase transitions of the starch–water system
10.1002/bip.1979.360180204 · ExternalCitation · doi-reference
Qualification of FTIR spectroscopic method for protein secondary structural analysis
10.1002/jps.22686 · ExternalCitation · doi-reference
Effects of ball‐milling on the glass transition of wheat flour constituents
10.1002/jsfa.3463 · ExternalCitation · doi-reference
Physicochemical changes of maize starch treated by ball milling with limited water content
10.1002/star.201500026 · ExternalCitation · doi-reference
Effect of cross‐linking on the physicochemical, functional and digestibility properties of starch from Macho (Musa paradisiaca L.) and Roatan (Musa sapientum L.) banana varieties
10.1002/star.201500200 · ExternalCitation · doi-reference
Shear-induced flocculation of colloidal particles in stirred tanks
10.1006/jcis.1998.5737 · ExternalCitation · doi-reference
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10.1007/bf02452130 · ExternalCitation · doi-reference
Characterization of proso millet starches from different geographical origins of China
10.1007/s10068-014-0188-z · ExternalCitation · doi-reference
Effects of ball milling on the structure of cotton cellulose
10.1007/s10570-018-02230-x · ExternalCitation · doi-reference
Study of the structural order of native starch granules using combined FTIR and XRD analysis
10.1007/s10965-018-1651-y · ExternalCitation · doi-reference
The frictional properties of Newtonian fluids in rolling–sliding soft-EHL contact
10.1007/s11249-005-9067-3 · ExternalCitation · doi-reference
Tribological and rheological properties of Lentil and Chickpea proteins
10.1007/s11483-025-09982-7 · ExternalCitation · doi-reference
Ball milling of Amaranth starch-enriched fraction. Changes on particle size, starch crystallinity, and functionality as a function of milling energy
10.1007/s11947-014-1283-0 · ExternalCitation · doi-reference
Qualitative and quantitative analysis of sorghum grain composition including protein and tannins using ATR-FTIR spectroscopy
10.1007/s12161-020-01874-5 · ExternalCitation · doi-reference
Effect of ball milling energy on rheological and thermal properties of amaranth flour
10.1007/s13197-015-1976-z · ExternalCitation · doi-reference
Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure
10.1007/s13197-018-3216-9 · ExternalCitation · doi-reference
Significance of millets for food and nutritional security—an overview
10.1007/s44187-024-00149-w · ExternalCitation · doi-reference
On the theory of the adhesive friction of elastomers
10.1016/0043-1648(86)90092-x · ExternalCitation · doi-reference
Milling maps and amorphization during mechanical alloying
10.1016/0956-7151(94)00402-1 · ExternalCitation · doi-reference
Tribology of particle suspensions in rolling-sliding soft contacts
10.1016/j.biotri.2015.09.003 · ExternalCitation · doi-reference
Effect of ball-milling on the physicochemical properties of maize starch
10.1016/j.btre.2014.06.004 · ExternalCitation · doi-reference
A multitechnique approach to assess the effect of ball milling on cellulose
10.1016/j.carbpol.2011.07.047 · ExternalCitation · doi-reference
Lubrication of starch in ionic liquid–water mixtures: Soluble carbohydrate polymers form a boundary film on hydrophobic surfaces
10.1016/j.carbpol.2015.06.087 · ExternalCitation · doi-reference
Tribology of swollen starch granule suspensions from maize and potato
10.1016/j.carbpol.2016.08.064 · ExternalCitation · doi-reference
Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology
10.1016/j.carbpol.2017.07.084 · ExternalCitation · doi-reference
Determination of starch crystallinity with the Fourier-transform terahertz spectrometer
10.1016/j.carbpol.2021.117928 · ExternalCitation · doi-reference
Effect of gelatinization and swelling degree on the lubrication behavior of starch suspensions
10.1016/j.carbpol.2022.119523 · ExternalCitation · doi-reference
Effect of ball size and powder loading on the milling efficiency of a laboratory-scale wet ball mill
10.1016/j.ceramint.2013.04.093 · ExternalCitation · doi-reference
Lubrication of soft oral surfaces
10.1016/j.cocis.2019.01.008 · ExternalCitation · doi-reference
The impact of alkaline conditions on storage proteins of cereals and pseudo-cereals
10.1016/j.cofs.2019.02.017 · ExternalCitation · doi-reference
Mouthfeel assessment of alternative proteins: What we know so far?
10.1016/j.cofs.2026.101435 · ExternalCitation · doi-reference
Roles of viscosity, applied load and surface wettability on the lubrication behaviour of model liquid/semi-solid foods: Measurements with a bespoke tribo-cell fixture and rotational rheometer
10.1016/j.crfs.2021.12.009 · ExternalCitation · doi-reference
Effect of processing on the antioxidant activity of millet grains
10.1016/j.foodchem.2011.09.043 · ExternalCitation · doi-reference
Profile of phenolic compounds and antioxidant activity of finger millet varieties
10.1016/j.foodchem.2018.09.120 · ExternalCitation · doi-reference
Modification of the structural and functional properties of wheat gluten protein using a planetary ball mill
10.1016/j.foodchem.2021.130251 · ExternalCitation · doi-reference
Understanding the multi-scale structure and physicochemical properties of millet starch with varied amylose content
10.1016/j.foodchem.2023.135422 · ExternalCitation · doi-reference
Distinct viscosity and gel hardness obtained by ball-milled konjac flour: Insights into physicochemical properties, structure and gel properties
10.1016/j.foodchem.2025.146602 · ExternalCitation · doi-reference
Soft lubrication of model hydrocolloids
10.1016/j.foodhyd.2005.04.005 · ExternalCitation · doi-reference
The influence of hydrocolloid hydrodynamics on lubrication
10.1016/j.foodhyd.2011.02.017 · ExternalCitation · doi-reference
Tribological properties of rice starch in liquid and semi-solid food model systems
10.1016/j.foodhyd.2016.02.026 · ExternalCitation · doi-reference
Incidence of milling energy on dry-milling attributes of rice starch modified by planetary ball milling
10.1016/j.foodhyd.2018.03.051 · ExternalCitation · doi-reference
On relating rheology and oral tribology to sensory properties in hydrogels
10.1016/j.foodhyd.2018.09.040 · ExternalCitation · doi-reference
Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study
10.1016/j.foodhyd.2020.106364 · ExternalCitation · doi-reference
Oral tribology, adsorption and rheology of alternative food proteins
10.1016/j.foodhyd.2021.106636 · ExternalCitation · doi-reference
An efficient approach for improving granular cold water soluble starch properties using energetic neutral atoms treatment and NaOH/urea solution
10.1016/j.foodhyd.2023.108723 · ExternalCitation · doi-reference
Hempseed protein (Cannabis sativa L.): Influence of extraction pH and ball milling on physicochemical and functional properties
10.1016/j.foodhyd.2023.108835 · ExternalCitation · doi-reference
Insight into microstructure evolution during starch retrogradation by infrared and Raman spectroscopy combined with two-dimensional correlation spectroscopy analysis
10.1016/j.foodhyd.2023.109174 · ExternalCitation · doi-reference
Difference in astringency of the main pea protein fractions
10.1016/j.foodhyd.2023.109489 · ExternalCitation · doi-reference
Surface adsorption and tribology properties of plant protein solutions with/without mucin
10.1016/j.foodhyd.2025.111772 · ExternalCitation · doi-reference
Tribology of dual Pickering double emulsions: Machine learning-aided inner droplet analysis
10.1016/j.foodhyd.2025.112035 · ExternalCitation · doi-reference
Plant protein-starch-based gels for design of dysphagia foods: Combining rheology and tribology with IDDSI
10.1016/j.foodhyd.2026.112656 · ExternalCitation · doi-reference
Planetary ball-mill as a versatile tool to controlled potato starch modification to broaden its industrial applications
10.1016/j.foodres.2020.109870 · ExternalCitation · doi-reference
Comparing frictional behaviour of plant and dairy proteins: Case study on high protein concentration
10.1016/j.foodres.2025.116322 · ExternalCitation · doi-reference
Rheology and crystallisation of cocoa butter in the presence of pea protein
10.1016/j.foostr.2025.100476 · ExternalCitation · doi-reference
The effect of ball milling treatment on structure and porosity of maize starch granule
10.1016/j.ifset.2011.06.009 · ExternalCitation · doi-reference
Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour
10.1016/j.ijbiomac.2020.01.048 · ExternalCitation · doi-reference
Rheology and tribology of dextran/polyethylene oxide-based water-in-water emulsions
10.1016/j.ijbiomac.2025.148200 · ExternalCitation · doi-reference
Effect of ball to powder ratio on the mechanosynthesis of Re2C and its compressibility
10.1016/j.jallcom.2019.151867 · ExternalCitation · doi-reference
Application of epifluorescence light microscopy (EFLM) to study the microstructure of wheat dough: A comparison with confocal scanning laser microscopy (CSLM) technique
10.1016/j.jcs.2009.09.002 · ExternalCitation · doi-reference
Effect of ball milling treatment on the structural, physicochemical and digestive properties of wheat starch, A- and B-type starch granules
10.1016/j.jcs.2022.103439 · ExternalCitation · doi-reference
Ball milling alters the extractability and colloidal state of oat proteins
10.1016/j.jcs.2023.103725 · ExternalCitation · doi-reference
Conventional and emerging methods for cereal by-product valorisation
10.1016/j.jcs.2025.104289 · ExternalCitation · doi-reference
Effect of sprouting and microwave drying on antinutritional properties and rheological characteristics of little millet flour
10.1016/j.jfca.2025.108533 · ExternalCitation · doi-reference
Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour
10.1016/j.jfoodeng.2019.05.007 · ExternalCitation · doi-reference
Thermo-mechanical rice flour modification by planetary ball milling
10.1016/j.lwt.2013.12.048 · ExternalCitation · doi-reference
Influence of the milling parameters on the mechanical work intensity in planetary mills
10.1016/j.powtec.2012.08.031 · ExternalCitation · doi-reference
Optimization of the high energy ball-milling: Modeling and parametric study
10.1016/j.powtec.2015.12.004 · ExternalCitation · doi-reference
Integrated recognition and quantitative detection of starch in surimi by infrared spectroscopy and spectroscopic imaging
10.1016/j.saa.2019.02.080 · ExternalCitation · doi-reference
Exploring the use of FTIR amide I band deconvolution to investigate protein secondary structure and texturisation during high moisture extrusion
10.1016/j.saa.2026.127509 · ExternalCitation · doi-reference
Influence of load and elastic properties on the rolling and sliding friction of lubricated compliant contacts
10.1016/j.triboint.2009.04.034 · ExternalCitation · doi-reference
Dynamics of particle entrainment for glass particles suspended in various fluids
10.1016/j.triboint.2024.110235 · ExternalCitation · doi-reference
Imaging and elemental mapping of biological specimens with a dual-EDS dedicated scanning transmission electron microscope
10.1016/j.ultramic.2013.01.004 · ExternalCitation · doi-reference
On agglomeration phenomena in ball mills: Application to the synthesis of composite materials
10.1016/s0032-5910(02)00249-8 · ExternalCitation · doi-reference
Rheological and physical characterization of pregelatinized maize starches
10.1016/s0260-8774(01)00086-3 · ExternalCitation · doi-reference
Studies on the morphological and rheological properties of granular cold water soluble corn and potato starches
10.1016/s0268-005x(02)00036-x · ExternalCitation · doi-reference
Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations
10.1016/s0268-005x(03)00097-3 · ExternalCitation · doi-reference
The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours
10.1016/s0733-5210(09)80031-3 · ExternalCitation · doi-reference
Visualisation of biopolymer mixtures using confocal scanning laser microscopy (CSLM) and covalent labelling techniques
10.1016/s0927-7765(03)00135-8 · ExternalCitation · doi-reference
Aqueous lubrication, structure and rheological properties of whey protein microgel particles
10.1021/acs.langmuir.7b03627 · ExternalCitation · doi-reference
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