Viscoelastic behaviour of masa from corn flours obtained by nixtamalization with different calcium sources

This publication has 29 references indexed in Scilit:

• The effect of Ca2+ ions on the pasting, morphological, structural, vibrational, and mechanical properties of corn starch–water system
  Journal of Cereal Science, 2018
• Effects of Tempering Time, Ca(OH)₂ Concentration, and Particle Size on the Rheological Properties of Extruded Corn Flour
  Cereal Chemistry, 2017
• Effects of CaCO3 treatment on the morphology, crystallinity, rheology and hydrolysis of gelatinized maize starch dispersions
  Food Chemistry, 2016
• Corn proteins solubility changes during extrusion and traditional nixtamalization for tortilla processing: A study using size exclusion chromatography
  Journal of Cereal Science, 2016
• Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/wheat flour blends
  Journal of Cereal Science, 2016
• Gelatinization and rheological properties of starch
  Starch - Stärke, 2014
• New ecological nixtamalisation process for tortilla production and its impact on the chemical properties of whole corn flour and wastewater effluents
  International Journal of Food Science and Technology, 2011
• Comparison of methods to determine the degree of gelatinisation for both high and low starch concentrations
  Carbohydrate Polymers, 2007
• On the nature of the Ca binding to the hull of nixtamalized corn grains
  LWT, 2005
• Mechanism of Starch Gelatinization in Neutral Salt Solutions
  Starch - Stärke, 1993