Research graph
References from Pasting behaviour of Australian native grain flours: effects of particle size, flour blending, and temperature. Local targets link to admitted publications; unresolved targets remain external evidence.
10.1016/j.carbpol.2024.122273
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Effect of Food Proteins on Wheat Starch Pasting and Thermal Properties
10.3390/foods14223865 · 2025 · External reference
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The influence of starch pasting properties and grain protein content on water uptake in barley
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Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties
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Effect of particle size on compositional, functional, pasting, and rheological properties of teff [Eragrostis teff (zucc
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On predicting roller milling performance V: effect of moisture content on the particle size distribution from first break milling of wheat
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The Effect of Different Particle Size Distribution on the Quality of Rice Flour
10.3390/foods15020204 · 2026 · External reference
Effect of sorghum flour properties on gluten-free sponge cake
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10.1016/j.foodchem.2024.138896
10.1016/j.foodchem.2024.138896 · External reference
Panicum decompositum, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market
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Functional and Rheological Properties of Gluten-Free Flour Blends from Brown Eragrostis tef (Zucc.) Trotter and Glycine max (L.) Merr
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Application of flour blends from modified cassava and suweg flours in gluten-free steamed brownies
2024 · External reference
10.1016/j.foodhyd.2025.112238
10.1016/j.foodhyd.2025.112238 · External reference
Application of composite flour from indonesian local tubers in gluten-free pancakes
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Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels
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New insights into gelatinization mechanisms of cereal endosperm starches
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Effects of different extrusion temperatures on physicochemical, rheological and digestion properties of rice flour produced in a pilot-scale extruder
10.1111/ijfs.16026 · 2022 · External reference
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10.3390/foods13223677 · 2024 · External reference
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Influence of grain germination on functional properties of sorghum flour
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10.1016/j.jcs.2006.07.003 · 2007 · External reference
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Principles of cereal science and technology authors provide insight into the current state of cereal processing
2010 · External reference
10.1016/j.carbpol.2024.122796
10.1016/j.carbpol.2024.122796 · External reference
Wheat endosperm as a cohesive granular material
10.1016/j.jcs.2007.05.005 · 2008 · External reference
Investigation of the fracture mode for hard and soft wheat endosperm using the loading–unloading bending test
10.1016/j.jcs.2007.09.004 · 2008 · External reference
10.1093/aobpla/plad071
10.1093/aobpla/plad071 · External reference
The Effects of Milling Conditions on the Particle Size, Quality, and Noodle-Making Performance of Whole-Wheat Flour: A Mortar Mill Study
10.3390/foods14091609 · 2025 · External reference
Predicting the size and compositional distributions of wheat flour stocks following first break roller milling using the breakage matrix approach
10.1016/j.jfoodeng.2005.04.036 · 2006 · External reference
10.1006/jcrs.2002.0435
10.1006/jcrs.2002.0435 · External reference
The comparison of the effect of flour particle size and content of damaged starch on rice and buckwheat slurry, dough, and bread characteristics
10.3390/foods12132604 · 2023 · External reference
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10.1101/2025.10.13.682222 · External reference
Pasting and swelling properties of wheat flour and starch in relation to amylose content
10.1016/j.carbpol.2007.06.010 · 2008 · External reference
10.1016/j.jcs.2007.05.003
10.1016/j.jcs.2007.05.003 · External reference
Recent advances in physical processing techniques to enhance the resistant starch content in foods: A review
10.3390/foods13172770 · 2024 · External reference
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10.1016/j.foodchem.2025.145796 · External reference
Starch characteristics linked to gluten-free products
10.3390/foods6040029 · 2017 · External reference
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10.3390/app10186559 · 2020 · External reference
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10.1016/j.foodhyd.2020.106254 · External reference
Endosperm and starch granule morphology in wild cereal relatives
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Wheat starch structure– function relationship in breadmaking: A review
10.1111/1541-4337.13147 · 2023 · External reference
The influence of (1→ 3)(1→ 4)-β-D-glucan-rich fractions from barley on the physicochemical properties and in vitro reducing sugar release of white wheat breads
2004 · External reference
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10.1016/j.radphyschem.2019.108492 · External reference
Physicochemical, thermal and pasting properties of starches separated from different potato cultivars grown at different locations
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Effect of shearing and annealing on the pasting properties of different starches
10.3390/gels10060350 · 2024 · External reference
Impact of deformability and rigidity of starch granules on linear and non-linear rheological behavior of waxy Rice starch gels and applicability for food end uses
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Starch retrogradation: A comprehensive review
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The compositional and functional attributes of commercial flours from tropical fruits (breadfruit and banana)
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Unraveling the complexities of starch retrogradation: insights from kinetics, molecular interactions, and influences of food ingredients
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Variability of amylose content and its correlation with the paste properties of cassava starch
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Fundamental study on the impact of gluten-free starches on the quality of gluten-free model breads
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10.1016/j.foodhyd.2017.06.026 · External reference
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Significance of viscosity profile of pasted and gelled formulated wheat doughs on bread staling
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Physicochemical and functional properties of the protein–starch interaction in Chinese yam
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10.1016/j.fochx.2025.103030 · External reference
Study on the mechanism of effect of protein on starch digestibility in fermented barley
10.1021/acs.jafc.4c04264 · 2024 · External reference
The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation
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Impact of starch concentration on the pasting and rheological properties of gluten-free gels. Effects of amylose content and thermal and hydration properties
10.3390/foods12122281 · 2023 · External reference
10.1016/j.foodchem.2019.01.034
10.1016/j.foodchem.2019.01.034 · External reference
Effect of the amount and particle size of wheat fiber on the physicochemical properties and gel morphology of starches
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