BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

242 related articles for article (PubMed ID: 33127224)

  • 1. Influence of ε-poly-l-lysine treated yeast on gluten polymerization and freeze-thaw tolerance of frozen dough.
    Lu L; Xing JJ; Yang Z; Guo XN; Zhu KX
    Food Chem; 2021 May; 343():128440. PubMed ID: 33127224
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Thermal-aggregation behavior of gluten in frozen dough induced by ε-poly-L-lysine treated yeast.
    Lu L; Yang Z; Guo XN; Xing JJ; Zhu KX
    Food Chem; 2021 Oct; 359():129985. PubMed ID: 33965764
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of NaHCO
    Lu L; Yang Z; Guo XN; Xing JJ; Zhu KX
    Food Chem; 2021 Oct; 358():129869. PubMed ID: 33933952
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough.
    Wang P; Yang R; Gu Z; Xu X; Jin Z
    Food Chem; 2017 Apr; 221():482-488. PubMed ID: 27979231
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition.
    Wang P; Yang R; Gu Z; Xu X; Jin Z
    Food Chem; 2017 Aug; 229():464-471. PubMed ID: 28372202
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough.
    Bai N; Guo XN; Xing JJ; Zhu KX
    Food Chem; 2022 Aug; 386():132854. PubMed ID: 35366630
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality.
    Wang P; Lee TC; Xu X; Jin Z
    Food Chem; 2016 Nov; 211():27-33. PubMed ID: 27283603
    [TBL] [Abstract][Full Text] [Related]  

  • 8. New insights into the alleviating role of starch derivatives on dough quality deterioration caused by freeze.
    Li Y; Li C; Ban X; Cheng L; Hong Y; Gu Z; Li Z
    Food Chem; 2021 Nov; 362():130240. PubMed ID: 34119950
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure.
    Li Y; Wang Y; Qiu X; Fan M; Wang L; Qian H
    Foods; 2023 Sep; 12(19):. PubMed ID: 37835260
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Adequately increasing the wheat B-starch ratio can improve the structure-properties of dough during freeze-thaw cycles: Mechanisms and conformational relations.
    Liang W; Sun C; Shen H; Lin Q; Niu L; Liu X; Zhao W; Li R; Li W
    Int J Biol Macromol; 2024 Mar; 260(Pt 1):129481. PubMed ID: 38237835
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Metabolomics analysis of freeze-thaw tolerance enhancement mechanism of ε-poly-l-lysine on industrial yeast.
    Lu L; Zhu KX; Yang Z; Guo XN; Xing JJ
    Food Chem; 2022 Jul; 382():132315. PubMed ID: 35134720
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Metabolomic insights into the effect of chickpea protein hydrolysate on the freeze-thaw tolerance of industrial yeasts.
    Kang S; Xu Y; Kang Y; Rao J; Xiang F; Ku S; Li W; Liu Z; Guo Y; Xu J; Zhu X; Zhou M
    Food Chem; 2024 May; 439():138143. PubMed ID: 38103490
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles.
    Ding X; Li T; Zhang H; Guan C; Qian J; Zhou X
    Foods; 2020 Nov; 9(11):. PubMed ID: 33228238
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread.
    Zhang F; Guo J; Li P; Zhao F; Yang X; Cheng Q; Elmore JS; Wang P; Cui C
    Food Chem; 2024 Jul; 447():138932. PubMed ID: 38484546
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Use of a compound modifier to retard the quality deterioration of frozen dough and its steamed bread.
    Tan JM; Li B; Han SY; Wu H
    Food Res Int; 2023 Oct; 172():113229. PubMed ID: 37689962
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Importance of Proteasome Gene Expression during Model Dough Fermentation after Preservation of Baker's Yeast Cells by Freezing.
    Watanabe D; Sekiguchi H; Sugimoto Y; Nagasawa A; Kida N; Takagi H
    Appl Environ Microbiol; 2018 Jun; 84(12):. PubMed ID: 29625985
    [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. The impact of magnetic field-assisted freeze-thaw treatment on the quality of foxtail millet sourdough and steamed bread.
    Zhao W; Weng J; Zhang X; Wang Y; Li P; Yang L; Sheng Q; Liu J
    Food Chem; 2024 Aug; 450():139219. PubMed ID: 38640531
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread.
    Wang XY; Guo XN; Zhu KX
    Food Chem; 2016 Jun; 201():275-83. PubMed ID: 26868577
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality.
    Wang P; Tao H; Jin Z; Xu X
    Food Chem; 2016 Jun; 200():117-24. PubMed ID: 26830568
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.