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Stephan Handschin

École Polytechnique Fédérale de Lausanne

9

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682

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Microstructure and physico-chemical bases of textural quality of yam products

2011 Lwt - Food Science and Technology
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Cooking Behavior of Rice in Relation to Kernel Physicochemical and Structural Properties

2007 Journal of Agricultural and Food Chemistry
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Influence of High-Temperature Drying on Structural and Textural Properties of Durum Wheat Pasta

2003 Cereal Chemistry
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Visualization of food structure by Confocal Laser Scanning Microscopy (CLSM)

2001 Lwt - Food Science and Technology
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Rheology and structure of amylopectin potato starch dispersions without and with emulsifier addition

2000 Starch-starke
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Changes in Starch Microstructure on Baking and Staling of Wheat Bread

1999 Lwt - Food Science and Technology
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Structural changes of starch during cooking of durum wheat pasta

1995 Lwt - Food Science and Technology
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Citations (113)