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Publicaties - dr. S (Stefano) Renzetti

Kernpublicaties

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  Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches

  Miriam Zanoletti, Alessandra Marti, Mauro Marengo, Stefania Iametti, M. Ambrogina Pagani, Stefano Renzetti (2017) Food Research International
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  Rheological and thermal behavior of food matrices during processing and storage: relevance for textural and nutritional quality of food

  Stefano Renzetti, Albert Jurgens (2016) Current Opinion in Food Science
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  Role of enzymes in improving the functionality of proteins in non-wheat dough systems

  Stefano Renzetti, Cristina M. Rosell (2016) Journal of Cereal Science
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  Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure

  Stefano Renzetti, Roderik de Harder, Albert Jurgens (2016) Journal of Food Engineering
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  Modulating state transition and mechanical properties of viscoelastic resins from maize zein through interactions with plasticizers and co-proteins

  Daniel P. Erickson, Stefano Renzetti, Albert Jurgens, Osvaldo H. Campanella, Bruce R. Hamaker (2014) Journal of Cereal Science

Overige publicaties

Scopus