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 *

78 related articles for article (PubMed ID: 27211643)

  • 1. Effects of inulin on the structure and emulsifying properties of protein components in dough.
    Liu J; Luo D; Li X; Xu B; Zhang X; Liu J
    Food Chem; 2016 Nov; 210():235-41. PubMed ID: 27211643
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Control of the oil content of fried dough sticks through modulating structure change by reconstituted gluten fractions.
    Wang J; Wen J; Fan X; Zheng X
    Food Chem; 2024 Oct; 455():139909. PubMed ID: 38843717
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of high-molecular-weight glutenin subunits silencing on dough aggregation characteristics.
    Wang Q; Wang Z; Wang Z; Duan Y; Guo H; Liang Y; Zhang X; Zhang Y; Wang J
    Food Chem; 2024 May; 441():138371. PubMed ID: 38218148
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of different enzymes on thermal and structural properties of gluten, gliadin, and glutenin in triticale whole-wheat dough.
    Liu M; Fan M; Qian H; Li Y; Wang L
    Int J Biol Macromol; 2023 Dec; 253(Pt 6):127384. PubMed ID: 37838124
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Regulating the composition and secondary structure of wheat protein through canopy shading to improve dough performance and nutritional index.
    Yang H; Li Y; Zhao J; Chen Z; Huang X; Fan G
    Food Res Int; 2023 Nov; 173(Pt 2):113399. PubMed ID: 37803737
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Insight into Organization of Gliadin and Glutenin Extracted from Gluten Modified by Phenolic Acids.
    Welc-Stanowska R; Kłosok K; Nawrocka A
    Molecules; 2023 Nov; 28(23):. PubMed ID: 38067520
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Structure-activity relationship between gluten and dough quality of sprouted wheat flour based on air classification-induced component recombination.
    Guo J; Qi X; Liu Y; Guan E; Wen J; Bian K
    J Sci Food Agric; 2023 Nov; 103(14):6905-6911. PubMed ID: 37312439
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Rapid analysis of wheat gluten composition using a triple ELISA.
    Schuster C; Huen J; Weiss T; Scherf KA
    J Sci Food Agric; 2024 Aug; 104(11):6893-6901. PubMed ID: 38591632
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Proteomic Characterization of Wheat Protein Fractions Taken at Different Baking Conditions.
    Schirmer TM; Ludwig C; Scherf KA
    J Agric Food Chem; 2023 Aug; 71(34):12899-12909. PubMed ID: 37582505
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Wheat gluten structure and (non-)covalent network formation during deep-fat frying.
    Riley IM; Verma U; Verboven P; Nicolai BM; Delcour JA
    Food Res Int; 2024 Jul; 188():114503. PubMed ID: 38823881
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods.
    Kłosok K; Welc R; Fornal E; Nawrocka A
    Molecules; 2021 Jan; 26(2):. PubMed ID: 33478043
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Versatile wheat gluten: functional properties and application in the food-related industry.
    Zhang M; Jia R; Ma M; Yang T; Sun Q; Li M
    Crit Rev Food Sci Nutr; 2023; 63(30):10444-10460. PubMed ID: 35608010
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Amyloid-like Aggregation of Wheat Gluten and Its Components during Cooking: Mechanisms and Structural Characterization.
    Liang Y; Liu H; Jie Y; Liu M; He B; Wang J
    J Agric Food Chem; 2024 May; 72(19):11080-11093. PubMed ID: 38690996
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of glutenin and gliadin on the surface tackiness of frozen cooked noodles.
    Wang YH; Zhang YR; Qiao L; Guo WM; Yang YY; Xu F
    J Texture Stud; 2023 Oct; 54(5):681-692. PubMed ID: 36946177
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Interactions between partially gelatinized starch and nonstarch components in potato flour and their performance in emulsification.
    Lu H; Zhao R; Zhang L; Liu W; Liu Q; Liu S; Hu H
    Int J Biol Macromol; 2024 Jun; 269(Pt 2):132044. PubMed ID: 38701998
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing.
    Fan L; Wang H; Li M; Lei M; Li L; Ma S; Huang J
    Int J Biol Macromol; 2024 Feb; 257(Pt 2):128765. PubMed ID: 38096940
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Insights into the mechanisms underlying ethanol-induced changes in the dough mechanical properties and quality characteristics of fresh noodles.
    Han TY; Guo XN; Zhu KX
    Food Chem; 2024 May; 440():138205. PubMed ID: 38113647
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Determination and Analysis of Composition, Structure, and Properties of Teff Protein Fractions.
    Quan Z; Zhang L; Chang W; Ding X; Qian J; Tang J
    Foods; 2023 Oct; 12(21):. PubMed ID: 37959083
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Formation, structural characteristics and specific peptide identification of gluten amyloid fibrils.
    Feng Y; Li R; Zhang H; Ren F; Liu J; Wang J
    Food Chem; 2024 Jul; 445():138648. PubMed ID: 38354639
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted Wheat.
    Wang X; Zhao M; Shang P; Liu J; Zhao R
    Foods; 2024 Apr; 13(8):. PubMed ID: 38672949
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 4.