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 *

200 related articles for article (PubMed ID: 33951607)

  • 1. Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components.
    Li W; Cao W; Wang P; Li J; Zhang Q; Yan Y
    Food Chem; 2021 Oct; 359():129926. PubMed ID: 33951607
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.
    Ma S; Li L; Wang XX; Zheng XL; Bian K; Bao QD
    Food Chem; 2016 Jul; 202():120-4. PubMed ID: 26920275
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characteristics of remixed fermentation dough and its influence on the quality of steamed bread.
    Li Z; Deng C; Li H; Liu C; Bian K
    Food Chem; 2015 Jul; 179():257-62. PubMed ID: 25722163
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp.
    Cao Y; Jiang L; Suo W; Deng Y; Zhang M; Dong S; Guo P; Chen S; Li H
    Food Chem; 2021 Oct; 360():130015. PubMed ID: 33993072
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of soy proteins on characteristics of dough and gluten.
    Zhang Y; Guo X; Shi C; Ren C
    Food Chem; 2020 Jul; 318():126494. PubMed ID: 32126470
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread.
    Cheng L; Wang X; Gu Z; Hong Y; Li Z; Li C; Ban X
    Int J Biol Macromol; 2022 Jun; 209(Pt A):144-152. PubMed ID: 35381284
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread.
    Xu K; Chi C; She Z; Liu X; Zhang Y; Wang H; Zhang H
    Food Chem; 2022 Jan; 366():130614. PubMed ID: 34304137
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp.
    Zhang M; Suo W; Deng Y; Jiang L; Qi M; Liu Y; Li L; Wang C; Zheng H; Li H
    Ultrason Sonochem; 2022 Jan; 82():105912. PubMed ID: 35033979
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
    Bian X; Xing TL; Yang Y; Fan J; Ma CM; Liu XF; Wang Y; He YY; Wang LD; Wang B; Zhang N
    J Sci Food Agric; 2023 Jan; 103(1):118-124. PubMed ID: 35811466
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM; Bean SR; Herald TJ; Aramouni FM
    J Food Sci; 2012 Jun; 77(6):C684-9. PubMed ID: 22671523
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein.
    Yang B; Wang X; Li W; Liu G; Li D; Xie C; Yang R; Jiang D; Zhou Q; Wang P
    Food Chem; 2024 Oct; 456():139984. PubMed ID: 38876063
    [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. Insight into the effect of gluten-starch ratio on the properties of Chinese steamed bread (Mantou).
    Zhu Y; Xiong W; Wang L; Ju X
    Int J Biol Macromol; 2020 Nov; 163():1821-1827. PubMed ID: 32910966
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality.
    Liu X; Ma Q; Cheng D; Zhang F; Li Y; Wang W; Wang J; Sun J
    Ultrason Sonochem; 2023 Jan; 92():106248. PubMed ID: 36462468
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of partial substitution of wheat flour with kiwi starch on dough rheology, microstructure, the quality attributes and shelf life of Chinese steamed bread.
    Zhao Q; She Z; Hou D; Wang J; Lan T; Lv X; Zhang Y; Sun X; Ma T
    Int J Biol Macromol; 2024 Feb; 258(Pt 1):128920. PubMed ID: 38141697
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 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 10.