Nikolina Čukelj Mustač
University of Zagreb
21 Papers
4 Citations
Nikolina Čukelj Mustač is an academic researcher from University of Zagreb. The author has contributed to research in topics: Chemistry & Bran. The author has an hindex of 3, co-authored 11 publications.
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Papers
Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks
Matea Habuš,Petra Golubić,Tomislava Vukušić Pavičić,Nikolina Čukelj Mustač,Bojana Voučko,Zoran Herceg,Duška Ćurić,Dubravka Novotni +7 more
TL;DR: In this article, the physical properties of 3D-printed snacks enriched with wheat bran as a function of flour type (oat, barley), addition of acidity regulators (citric acid, sodium bicarbonate), and bran pre-processing (high-intensity ultrasound, vacuum microwave and pulsed light).
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Powder properties, rheology and 3D printing quality of gluten-free blends
Kristina Radoš,Maja Benković,Nikolina Čukelj Mustač,Matea Habuš,Bojana Voučko,Tomislava Vukušić Pavičić,Duška Ćurić,Damir Ježek,Dubravka Novotni +8 more
TL;DR: In this paper , the suitability of four gluten-free powder blends for snack 3D printing was investigated, and a selected blend served as a model to optimize median particle size (20.9, 155.4, 255.9 μm), amount of water (90, 95, 100% blend basis), and nozzle diameter (0.84; 1.0, 1.2 mm).
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A Simple HS-SPME/GC-MS Method for Determination of Acrolein from Sourdough to Bread
Saša Drakula,Dubravka Novotni,Nikolina Čukelj Mustač,Bojana Voučko,Marina Krpan,Mirjana Hruškar,Duška Ćurić +6 more
TL;DR: In this article, the authors developed and validated a simple method for determining acrolein in sourdough, batter, and bread by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry.
15
High-intensity ultrasound treatment for prolongation of wheat bran oxidative stability
TL;DR: In this paper, high-intensity ultrasound treatment (400 W, 80% amplitude, 15 min), with or without cooling, was investigated for reducing the activity of lipase and peroxidase of wheat bran.
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