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 *

353 related articles for article (PubMed ID: 33780794)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology.
    Girard AL; Castell-Perez ME; Bean SR; Adrianos SL; Awika JM
    J Agric Food Chem; 2016 Oct; 64(39):7348-7356. PubMed ID: 27616442
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles.
    Zhang LL; Guan EQ; Yang YL; Liu YX; Zhang TJ; Bian K
    Food Chem; 2021 Nov; 362():130170. PubMed ID: 34091164
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough.
    Jeong S; Kim HW; Lee S
    Food Chem; 2017 Apr; 221():1539-1545. PubMed ID: 27979127
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Impact of oligomeric procyanidins on wheat gluten microstructure and physicochemical properties.
    Liu R; Shi C; Song Y; Wu T; Zhang M
    Food Chem; 2018 Sep; 260():37-43. PubMed ID: 29699679
    [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. 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]  

  • 10. Effect of phosphate salts on the gluten network structure and quality of wheat noodles.
    Sun J; Chen M; Hou X; Li T; Qian H; Zhang H; Li Y; Qi X; Wang L
    Food Chem; 2021 Oct; 358():129895. PubMed ID: 33933957
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization.
    Chen G; Ehmke L; Miller R; Faa P; Smith G; Li Y
    J Agric Food Chem; 2018 Jul; 66(26):6840-6850. PubMed ID: 29879838
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. 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]  

  • 17. Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system.
    Han CW; Ma M; Zhang HH; Li M; Sun QJ
    Food Chem; 2020 Mar; 308():125676. PubMed ID: 31655476
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The interaction between tea polyphenols and wheat gluten in dough formation and bread making.
    Qin W; Pi J; Zhang G
    Food Funct; 2022 Dec; 13(24):12827-12835. PubMed ID: 36440750
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 18.