| Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel D Chen, F Fang, E Federici, O Campanella, OG Jones Carbohydrate polymers 239, 116247, 2020 | 63 | 2020 |
| Limited hydrolysis and conjugation of zein with chitosan oligosaccharide by enzymatic reaction to improve functional properties W He, L Tian, F Fang, D Chen, E Federici, S Pan, OG Jones Food Chemistry 348, 129035, 2021 | 43 | 2021 |
| Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies E Curti, E Federici, A Diantom, E Carini, E Pizzigalli, V Wu Symon, ... Journal of the Science of Food and Agriculture 98 (10), 3836-3842, 2018 | 30 | 2018 |
| Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough E Federici, OG Jones, GW Selling, M Tagliasco, OH Campanella Journal of cereal science 91, 102866, 2020 | 28 | 2020 |
| An overview of the Italian market for 2015: Cooking quality and nutritional value of gluten‐free pasta F Morreale, F Boukid, E Carini, E Federici, E Vittadini, N Pellegrini International Journal of Food Science & Technology 54 (3), 780-786, 2019 | 27 | 2019 |
| Thermal treatment of dry zein to improve rheological properties in gluten-free dough E Federici, GW Selling, OH Campanella, OG Jones Food Hydrocolloids 115, 106629, 2021 | 25 | 2021 |
| Heat accelerates degradation of β-lactoglobulin fibrils at neutral pH D Chen, LS Pinho, E Federici, X Zuo, J Ilavsky, I Kuzmenko, Z Yang, ... Food Hydrocolloids 124, 107291, 2022 | 22 | 2022 |
| Electrospinning induced orientation of protein fibrils D Chen, N Narayanan, E Federici, Z Yang, X Zuo, J Gao, F Fang, M Deng, ... Biomacromolecules 21 (7), 2772-2785, 2020 | 22 | 2020 |
| Microencapsulation as a tool to producing an extruded functional food CS Favaro-Trindade, B Patel, MP Silva, TA Comunian, E Federici, ... LWT 128, 109433, 2020 | 20 | 2020 |
| Incorporation of plasticizers and co-proteins in zein electrospun fibers E Federici, GW Selling, OH Campanella, OG Jones Journal of agricultural and food chemistry 68 (49), 14610-14619, 2020 | 16 | 2020 |
| Ready to eat shelf-stable brown rice in pouches: effect of moisture content on product’s quality and stability E Federici, V Gentilucci, V Bernini, E Vittadini, N Pellegrini European Food Research and Technology 247, 2677-2685, 2021 | 8 | 2021 |
| Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals A Baggio, E Federici, V Gentilucci, S Folloni, M Dall'Asta, V Bernini, ... Journal of Functional Foods 100, 105364, 2023 | 4 | 2023 |
| The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough S Shan, D Chen, E Federici, OG Jones, OH Campanella Frontiers in Nutrition 9, 909877, 2022 | 3 | 2022 |
| Physical and Chemical Treatements of Zein to Improve Gluten-Free Bread Quality E Federici Purdue University, 2021 | 2 | 2021 |
| Zein thermal treatments to improve elasticity in gluten-free dough E Federici, O Jones, GW Selling, OH Campanella CEREAL CHEMISTRY 98, S7-S7, 2021 | | 2021 |
| Technological and nutritional characterization of gluten-free pasta in the Italian market. F Morreale, F Boukid, E Carini, E Federici, E Vittadini, N Pellegrini | | 2020 |
| Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel OG Jones, D Chen, F Fang, E Federici, O Campanella | | 2020 |
