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 *

215 related articles for article (PubMed ID: 33248846)

  • 1. Inhibitory effects of sorbitol on the collapse and deterioration of gluten network in fresh noodles during storage.
    Zhang M; Zhang L; Li M; Sun Q
    Food Chem; 2021 May; 344():128638. PubMed ID: 33248846
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles.
    Ma M; Han CW; Li M; Song XQ; Sun QJ; Zhu KX
    Food Chem; 2019 Jul; 287():11-19. PubMed ID: 30857679
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Texture and digestion of noodles with varied gluten contents and cooking time: The view from protein matrix and inner structure.
    Yao M; Li M; Dhital S; Tian Y; Guo B
    Food Chem; 2020 Jun; 315():126230. PubMed ID: 32014665
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms.
    Li M; Sun QJ; Han CW; Chen HH; Tang WT
    Food Chem; 2018 Apr; 246():335-342. PubMed ID: 29291858
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Insights into the mechanisms underlying ethanol-induced changes in the dough mechanical properties and quality characteristics of fresh noodles.
    Han TY; Guo XN; Zhu KX
    Food Chem; 2024 May; 440():138205. PubMed ID: 38113647
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. 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]  

  • 11. Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles.
    Guo XN; Gao F; Zhu KX
    Food Chem; 2020 Nov; 330():127319. PubMed ID: 32569936
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Explaining the improving effect of dough crumb-sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective.
    Zhou X; Chen J; Zheng H; An D; Obadi M; Xu B
    J Texture Stud; 2024 Jun; 55(3):e12836. PubMed ID: 38702990
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of amino and thiol groups of wheat gluten on the quality characteristics of Chinese noodles.
    Li H; Wang J; Pan L; Lu Q
    J Food Sci Technol; 2019 Jun; 56(6):2825-2835. PubMed ID: 31205338
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. The role of inorganic salts in dough properties and noodle quality-A review.
    Obadi M; Zhang J; Xu B
    Food Res Int; 2022 Jul; 157():111278. PubMed ID: 35761589
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles.
    Cao G; Chen X; Wang N; Tian J; Song S; Wu X; Wang L; Wen C
    Int J Biol Macromol; 2022 Nov; 221():1228-1237. PubMed ID: 36087756
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Quality characteristics of fresh noodles with low-sodium salt and the underlying mechanisms.
    Wang X; Gong W; Chen Y; Liu H; Liang Y; Wang J
    J Texture Stud; 2023 Apr; 54(2):288-298. PubMed ID: 36502517
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of multi-frequency ultrasound on physicochemical properties, structural characteristics of gluten protein and the quality of noodle.
    Zhang H; Chen G; Liu M; Mei X; Yu Q; Kan J
    Ultrason Sonochem; 2020 Oct; 67():105135. PubMed ID: 32330688
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 11.