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 *

245 related articles for article (PubMed ID: 28069118)

  • 1. Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers.
    Niu M; Hou GG; Kindelspire J; Krishnan P; Zhao S
    Food Chem; 2017 May; 223():16-24. PubMed ID: 28069118
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. Effect of premilling treatments on wheat gluten extraction and noodle quality.
    Kaushik R; Chawla P; Kumar N; Janghu S; Lohan A
    Food Sci Technol Int; 2018 Oct; 24(7):627-636. PubMed ID: 29911411
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network.
    An D; Li H; Li D; Zhang D; Huang Y; Obadi M; Xu B
    Food Chem; 2022 Nov; 393():133396. PubMed ID: 35679703
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross-linked phosphorylated RS4 wheat starch.
    Hsieh CF; Wang LK; Xu B; Seib PA; Shi YC
    J Sci Food Agric; 2020 Dec; 100(15):5334-5343. PubMed ID: 32533775
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids.
    Zhang T; Guan E; Yang Y; Zhang L; Liu Y; Bian K
    Food Chem; 2022 Dec; 397():133567. PubMed ID: 35940090
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Wheat dough microstructure: the relation between visual structure and mechanical behavior.
    Jekle M; Becker T
    Crit Rev Food Sci Nutr; 2015; 55(3):369-82. PubMed ID: 24915380
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of the size distribution of wheat starch on noodles with and without gluten.
    Yan H; Lu Q
    J Texture Stud; 2021 Feb; 52(1):101-109. PubMed ID: 32978792
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle.
    Guo XN; Wu SH; Zhu KX
    Food Chem; 2020 Aug; 322():126738. PubMed ID: 32283361
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The effects of phosphate salts on the pasting, mixing and noodle-making performance of wheat flour.
    Chen M; Wang L; Qian H; Zhang H; Li Y; Wu G; Qi X
    Food Chem; 2019 Jun; 283():353-358. PubMed ID: 30722883
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.
    Palavecino PM; Bustos MC; Heinzmann Alabí MB; Nicolazzi MS; Penci MC; Ribotta PD
    J Food Sci; 2017 Sep; 82(9):2085-2093. PubMed ID: 28796286
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough.
    Guo X; Sun X; Zhang Y; Wang R; Yan X
    Food Chem; 2018 Apr; 245():500-507. PubMed ID: 29287401
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of gluten and emulsifier on some properties of erişte prepared with legume flours.
    Bilgiçli N; Demir MK; Ertaş N; Herken EN
    Int J Food Sci Nutr; 2011 Feb; 62(1):63-70. PubMed ID: 20795775
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.