The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
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Citations
Cites
Influence of hydrocolloids on dough rheology and bread quality
Rosell, C. M., Rojas, J. A., & Benedito de Barber, C. (2001) · Food Hydrocolloids · doi:10.1016/s0268-005x(00)00054-0 · Cited by 866 · cited 4×
“A possible explanation to this result is that hydrocolloids can improve dough development and gas retention (Rosell et al., 2001) by increasing dough viscosity (Delcour et al.”
BackgroundResultInfluentialGluten-free bread from sorghum: Quality differences among hybrids
Schober, T. J., Messerschmidt, M., Bean, S. R., Park, S., & Arendt, E. K. (2005) · Cereal Chemistry · doi:10.1094/cc-82-0394 · Cited by 278
Cited by
Hager, A.-S., & Arendt, E. K. (2013) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2012.12.021 · Cited by 301
A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications
Mahmood, K., Kamilah, H., Shang, P. L., Sulaiman, S., Ariffin, F., & Alias, A. K. (2017) · Food Bioscience · doi:10.1016/j.fbio.2017.05.006 · Cited by 295
Effect of dietary fibre enrichment on selected properties of gluten-free bread
Sabanis, D., Lebesi, D., & Tzia, C. (2009) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2009.03.010 · Cited by 279
Galle, S., Schwab, C., Dal Bello, F., Coffey, A., Gänzle, M. G., & Arendt, E. K. (2012) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2012.01.009 · Cited by 190
Sciarini, L. S., Ribotta, P. D., León, A. E., & Pérez, G. T. (2012) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2012.03.011 · Cited by 189
Metadata
- Authors
- Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., & Biliaderis, C. G.
- Venue
- Journal of Food Engineering
- Publisher
- Elsevier BV
- Published
- 2007-04
- Volume
- 79
- Issue
- 3
- Pages
- 1033-1047
- ISSN
- 0260-8774 (ISSN-L)
- OpenAlex
- W2048266565
- Cited by
- 977
- References
- 2
- FWCI
- 16.36
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. https://app.cochat.ai/papers/10.1016/j.jfoodeng.2006.03.032
- The paper
- Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., & Biliaderis, C. G. (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering. https://doi.org/10.1016/j.jfoodeng.2006.03.032
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
