BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

192 related articles for article (PubMed ID: 31991256)

  • 1. Wheat protein disulfide isomerase improves bread properties via different mechanisms.
    Zhao C; Luo Z; Li M; Gao J; Liang Z; Sun S; Wang X; Yang D
    Food Chem; 2020 Jun; 315():126242. PubMed ID: 31991256
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Mechanism differences between reductive and oxidative dough rheology improvers in the formation of 1D and 3D gluten network.
    Gao J; Guo Y; Yan R; Liang J; Yang D
    Biomaterials; 2022 Jan; 280():121275. PubMed ID: 34847431
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Relationship between endogenous protein disulfide isomerase family proteins and glutenin macropolymer.
    Koh A; Nishimura K; Urade R
    J Agric Food Chem; 2010 Dec; 58(24):12970-5. PubMed ID: 21087045
    [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. Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality.
    Liu G; Wang J; Hou Y; Huang YB; Zhang YP; Li C; Li L; Hu SQ
    J Agric Food Chem; 2017 Mar; 65(10):2162-2171. PubMed ID: 28233486
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Recombinant Rice Quiescin Sulfhydryl Oxidase Strengthens the Gluten Structure through Thiol/Disulfide Exchange and Hydrogen Peroxide Oxidation.
    Liu G; Wang ZM; Du N; Zhang Y; Wei Z; Tang XJ; Zhao L; Li C; Deng YY; Zhang MW
    J Agric Food Chem; 2022 Jul; 70(29):9106-9116. PubMed ID: 35736502
    [TBL] [Abstract][Full Text] [Related]  

  • 7. PDI-Regulated Disulfide Bond Formation in Protein Folding and Biomolecular Assembly.
    Fu J; Gao J; Liang Z; Yang D
    Molecules; 2020 Dec; 26(1):. PubMed ID: 33396541
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat.
    Zhang L; Cheng L; Jiang L; Wang Y; Yang G; He G
    J Sci Food Agric; 2010 Nov; 90(14):2462-8. PubMed ID: 20718030
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids.
    Jiang Z; Liu L; Yang W; Ding L; Awais M; Wang L; Zhou S
    Food Chem; 2018 Sep; 259():18-24. PubMed ID: 29680041
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
    Katyal M; Singh N; Virdi AS; Kaur A; Ahlawat AK; Singh AM; Bajaj R
    J Food Sci; 2020 Jan; 85(1):65-76. PubMed ID: 31869859
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of starch from five different botanical sources on the rheological and structural properties of starch-gluten model doughs.
    Zhang D; Mu T; Sun H
    Food Res Int; 2018 Jan; 103():156-162. PubMed ID: 29389601
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing.
    Zhou Y; Zhao D; Foster TJ; Liu Y; Wang Y; Nirasawa S; Tatsumi E; Cheng Y
    Food Chem; 2014 Jan; 143():163-9. PubMed ID: 24054226
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.
    Zhang P; Jondiko TO; Tilley M; Awika JM
    J Sci Food Agric; 2014 Oct; 94(13):2801-6. PubMed ID: 24591045
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Behavior of wheat flour dough at different pretreated temperatures through rheological characteristics and molecular interactions of proteins.
    Yang YL; Guan EQ; Zhang TJ; Xu F; Li MM; Bian K
    Food Chem; 2023 Mar; 404(Pt A):134188. PubMed ID: 36244074
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.
    Heredia-Sandoval NG; Calderón de la Barca AM; Carvajal-Millán E; Islas-Rubio AR
    Food Funct; 2018 Jan; 9(1):534-540. PubMed ID: 29260184
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of ascorbic acid in dough: reaction of oxidized glutathione with reactive thiol groups of wheat glutelin.
    Koehler P
    J Agric Food Chem; 2003 Aug; 51(17):4954-9. PubMed ID: 12903952
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.