These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

562 related articles for article (PubMed ID: 23142154)

  • 1. Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten.
    Khatkar BS; Barak S; Mudgil D
    Int J Biol Macromol; 2013 Feb; 53():38-41. PubMed ID: 23142154
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
    Adams V; Ragaee SM; Abdel-Aal EM
    J Sci Food Agric; 2017 Jan; 97(1):191-198. PubMed ID: 26969875
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of whey and soy protein addition on bread rheological property of wheat flour.
    Zhou J; Liu J; Tang X
    J Texture Stud; 2018 Feb; 49(1):38-46. PubMed ID: 28472867
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt.
    Chen G; Ehmke L; Sharma C; Miller R; Faa P; Smith G; Li Y
    Food Chem; 2019 Mar; 275():569-576. PubMed ID: 30724234
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of gliadin from Psathrostachys huashanica on dough rheological properties and biscuit quality.
    Li J; Li J; Li L; Xiang L; Zhao L; Liu J; Liu S; Yang Q; Wu J; Chen X
    Food Chem; 2023 Nov; 425():136537. PubMed ID: 37290239
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology.
    Girard AL; Castell-Perez ME; Bean SR; Adrianos SL; Awika JM
    J Agric Food Chem; 2016 Oct; 64(39):7348-7356. PubMed ID: 27616442
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of oil pomaces on thermal properties of model dough and gluten network studied by thermogravimetry and differential scanning calorimetry.
    Rumińska W; Markiewicz KH; Wilczewska AZ; Nawrocka A
    Food Chem; 2021 Oct; 358():129882. PubMed ID: 33940294
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes.
    Beck M; Jekle M; Becker T
    J Sci Food Agric; 2012 Feb; 92(3):585-92. PubMed ID: 21953245
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten.
    Yang Z; Xu D; Zhou H; Wu F; Xu X
    Int J Biol Macromol; 2022 Jul; 212():517-526. PubMed ID: 35623461
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Relationship of molecular weight distribution profile of unreduced gluten protein extracts with quality characteristics of bread.
    Chaudhary N; Dangi P; Khatkar BS
    Food Chem; 2016 Nov; 210():325-31. PubMed ID: 27211654
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Molecular Analysis of the Polymeric Glutenins with Gliadin-Like Characteristics That Were Produced by Acid Dispersion of Wheat Gluten.
    Murakami T; Nishimura T; Kitabatake N; Tani F
    J Food Sci; 2016 Mar; 81(3):C553-62. PubMed ID: 26865190
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Structural, thermal and rheological properties of gluten dough: Comparative changes by dextran, weak acidification and their combination.
    Zhang Y; Hong T; Yu W; Yang N; Jin Z; Xu X
    Food Chem; 2020 Nov; 330():127154. PubMed ID: 32531630
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten.
    Li S; Liu Y; Tong J; Yu L; Ding M; Zhang Z; Rehman AU; Majzoobi M; Wang Z; Gao X
    Food Res Int; 2020 Apr; 130():108914. PubMed ID: 32156364
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.
    Van Steertegem B; Pareyt B; Brijs K; Delcour JA
    Food Chem; 2013 Dec; 141(4):4179-85. PubMed ID: 23993603
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten.
    Heredia-Sandoval NG; Islas-Rubio AR; Cabrera-Chávez F; Calderón de la Barca AM
    Food Funct; 2014 Aug; 5(8):1813-8. PubMed ID: 24917417
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of recombinated Anabaena sp. lipoxygenase on the protein component and dough property of wheat flour.
    Wang X; Lu F; Zhang C; Lu Y; Bie X; Xie Y; Lu Z
    J Agric Food Chem; 2014 Oct; 62(40):9885-92. PubMed ID: 25247399
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Aggregation of gluten proteins in model dough after fibre polysaccharide addition.
    Nawrocka A; Szymańska-Chargot M; Miś A; Wilczewska AZ; Markiewicz KH
    Food Chem; 2017 Sep; 231():51-60. PubMed ID: 28450023
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Functionality of gliadin proteins in wheat flour tortillas.
    Mondal S; Hays DB; Alviola NJ; Mason RE; Tilley M; Waniska RD; Bean SR; Glover KD
    J Agric Food Chem; 2009 Feb; 57(4):1600-5. PubMed ID: 19170634
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Assessment of molecular weight distribution of wheat gluten proteins for chapatti quality.
    Chaudhary N; Dangi P; Khatkar BS
    Food Chem; 2016 May; 199():28-35. PubMed ID: 26775940
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Interactions between dietary fiber and ferulic acid change the aggregation of glutenin, gliadin and glutenin macropolymer in wheat flour system.
    Feng Y; Zhang H; Fu B; Iftikhar M; Liu G; Wang J
    J Sci Food Agric; 2021 Mar; 101(5):1979-1988. PubMed ID: 32918287
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 29.