542 related articles for article (PubMed ID: 27979127)
1. Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough.
Jeong S; Kim HW; Lee S
Food Chem; 2017 Apr; 221():1539-1545. PubMed ID: 27979127
[TBL] [Abstract][Full Text] [Related]
2. Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers.
Yang Y; Guan E; Zhang T; Li M; Bian K
J Food Sci; 2020 Apr; 85(4):956-963. PubMed ID: 32159235
[TBL] [Abstract][Full Text] [Related]
3. Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles.
Zhang C; Zhang S; Bie X; Zhao H; Lu F; Lu Z
J Sci Food Agric; 2016 Jul; 96(9):3249-55. PubMed ID: 26498333
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling.
Shanthilal J; Bhattacharya S
J Food Sci; 2015 Aug; 80(8):E1735-45. PubMed ID: 26248962
[TBL] [Abstract][Full Text] [Related]
6. Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.
Pătraşcu L; Banu I; Vasilean I; Aprodu I
Food Sci Technol Int; 2017 Mar; 23(2):142-155. PubMed ID: 27565175
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Effect of mixing time on the structural characteristics of noodle dough under vacuum.
Liu R; Xing Y; Zhang Y; Zhang B; Jiang X; Wei Y
Food Chem; 2015 Dec; 188():328-36. PubMed ID: 26041200
[TBL] [Abstract][Full Text] [Related]
9. Effect of soy protein hydrolysates incorporation on dough rheology, protein characteristic, noodle quality, and their correlations.
Guo X; Sun X; Zhang Y; Zhu T
J Food Sci; 2022 Aug; 87(8):3419-3432. PubMed ID: 35788935
[TBL] [Abstract][Full Text] [Related]
10. Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization.
Chen G; Ehmke L; Miller R; Faa P; Smith G; Li Y
J Agric Food Chem; 2018 Jul; 66(26):6840-6850. PubMed ID: 29879838
[TBL] [Abstract][Full Text] [Related]
11. Characterization of sonicated gluten protein and subsequent rheological properties of model dough and noodles.
Guo Z; Zhang H; Chen K; Wang Z; Chen G; Yang B; Kan J
J Sci Food Agric; 2023 Jan; 103(2):799-810. PubMed ID: 36038503
[TBL] [Abstract][Full Text] [Related]
12. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.
Gulia N; Khatkar BS
Food Sci Technol Int; 2014 Apr; 20(3):171-82. PubMed ID: 23744117
[TBL] [Abstract][Full Text] [Related]
13. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
Collar C; Conte P; Fadda C; Piga A
Food Sci Technol Int; 2015 Oct; 21(7):523-36. PubMed ID: 25231269
[TBL] [Abstract][Full Text] [Related]
14. Breaking the temperature limitation of zein-rice starch dough by microwave pre-gelatinization: Morphological, structural and rheological properties of the dough.
Zhang Y; Qin Y; Liang Q; Hu Y; Luan G
Food Res Int; 2023 Nov; 173(Pt 2):113465. PubMed ID: 37803788
[TBL] [Abstract][Full Text] [Related]
15. Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy.
Bugusu BA; Rajwa B; Hamaker BR
Scanning; 2002; 24(1):1-5. PubMed ID: 11866341
[TBL] [Abstract][Full Text] [Related]
16. Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis.
Chen Y; Obadi M; Liu S; Qi Y; Chen Z; Jiang S; Xu B
J Texture Stud; 2020 Aug; 51(4):688-697. PubMed ID: 32472561
[TBL] [Abstract][Full Text] [Related]
17. Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system.
Chen SX; Ni ZJ; Thakur K; Wang S; Zhang JG; Shang YF; Wei ZJ
Food Chem; 2021 Sep; 355():129500. PubMed ID: 33780794
[TBL] [Abstract][Full Text] [Related]
18. Effects of wheat storage proteins on the functional properties of rice dough.
Oszvald M; Tömösközi S; Tamás L; Békés F
J Agric Food Chem; 2009 Nov; 57(21):10442-9. PubMed ID: 19775148
[TBL] [Abstract][Full Text] [Related]
19. Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism.
Jia F; Ma Z; Wang X; Li X; Liu L; Hu X
Food Chem; 2019 Nov; 298():125081. PubMed ID: 31260952
[TBL] [Abstract][Full Text] [Related]
20. Effects of Hofmeister salt series on gluten network formation: Part I. Cation series.
Tuhumury HC; Small DM; Day L
Food Chem; 2016 Dec; 212():789-97. PubMed ID: 27374596
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
