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]