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Leavened Dough Processing by Supercritical Fluid Extrusion (SCFX)

https://doi.org/10.1021/jf034142z
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Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1007/978-1-4615-2199-0openalex-snapshot
Technology of Breadmaking
inferredcites →https://doi.org/10.1007/s003970050142openalex-snapshot
Experimental and conceptual problems in the rheological characterization of wheat flour doughs
inferredcites →https://doi.org/10.1016/0924-2244(91)90739-6openalex-snapshot
Handbook of breadmaking technology
inferredcites →https://doi.org/10.1016/s0268-005x(00)00054-0openalex-snapshot
Influence of hydrocolloids on dough rheology and bread quality
inferredcites →https://doi.org/10.1016/s0963-9969(99)00063-0openalex-snapshot
Structural properties of protein-stabilized starch-based supercritical fluid extrudates
inferredcites →https://doi.org/10.1094/cchem.2001.78.3.272openalex-snapshot
Measurement of Dynamic Dough Density and Effect of Surfactants and Flour Type on Aeration During Mixing and Gas Retention During Proofing

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4648855openalex-extracted
Development of a Yeast-Free and Gluten-Free Bread Using Legume and Nut Flours: Techno-Functional Characteristics and Sensory Evaluation Using Free Choice Profile
inferred← citeshttps://doi.org/10.1016/b978-0-12-818184-3.00016-7openalex-snapshot
Extrusion technologies for cereal–pulses blends
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.147160openalex-snapshot
Exploring the impact of leavening method on the characteristics of dough properties and bread quality: A review
inferred← citeshttps://doi.org/10.1016/j.foodres.2008.12.014openalex-snapshot
3D microstructure of supercritical fluid extrudates I: Melt rheology and microstructure formation
inferred← citeshttps://doi.org/10.1016/j.ifset.2011.07.006openalex-snapshot
Properties of yeast free bread produced by supercritical fluid extrusion (SCFX) and vacuum baking
inferred← citeshttps://doi.org/10.1016/j.progpolymsci.2010.12.004openalex-snapshot
New challenges in polymer foaming: A review of extrusion processes assisted by supercritical carbon dioxide
inferred← citeshttps://doi.org/10.1016/j.supflu.2016.05.043openalex-snapshot
Extrusion assisted by supercritical CO2: A review on its application to biopolymers
inferred← citeshttps://doi.org/10.1021/bk-2018-1304.ch013openalex-snapshot
Applying Mathematical Optimization To Efficiently Make Better Decisions for Extrusion Technology: State-of-the-Art and Opportunities
inferred← citeshttps://doi.org/10.1021/jf3034804openalex-snapshot
Micronutrient and Protein-Fortified Whole Grain Puffed Rice Made by Supercritical Fluid Extrusion
inferred← citeshttps://doi.org/10.1063/5.0081038openalex-snapshot
Rheology-driven design of pizza gas foaming
inferred← citeshttps://doi.org/10.1080/10942910600714414openalex-snapshot
Rheology and Expansion of Starch-Water-CO2Mixtures with Controlled Gelatinization by Supercritical Fluid Extrusion
inferred← citeshttps://doi.org/10.1111/ijfs.12204openalex-snapshot
Prebiotic fibre‐incorporated whey protein crisps processed by supercritical fluid extrusion
inferred← citeshttps://doi.org/10.1111/ijfs.15447openalex-snapshot
Gas sources in chemical leavening and other baker’s yeast substitutes: lessons from patents and science
inferred← citeshttps://doi.org/10.1111/ijfs.17153openalex-snapshot
Development of a yeast‐free bread using legume and nut flours in a gluten‐free flour: Techno‐functional characteristics and sensory evaluation
inferred← citeshttps://doi.org/10.1111/j.1745-4549.2012.00692.xopenalex-snapshot
EXTRUDABILITY OF FOUR COMMON BEANS (PHASEOLUS VULGARIS L.)
inferred← citeshttps://doi.org/10.1111/jfpp.15348openalex-snapshot
In‐process flow behavior and structure formation during supercritical fluid extrusion of milk protein concentrate
inferred← citeshttps://doi.org/10.1616/1750-2683.0018openalex-snapshot
A review of supercritical fluid technology and its applications in the food industry
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