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 *

190 related articles for article (PubMed ID: 34091164)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. Interactions between wheat globulin and gluten under alkali or salt condition and its effects on noodle dough rheology and end quality.
    Zhang LL; Li MM; Guan EQ; Yang YL; Zhang TJ; Liu YX; Bian K
    Food Chem; 2022 Jul; 382():132310. PubMed ID: 35149463
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non-covalent Protein Network in Fresh and Cooked Egg Noodles.
    Lambrecht MA; Rombouts I; Nivelle MA; Delcour JA
    J Food Sci; 2017 Jan; 82(1):24-35. PubMed ID: 27875617
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. Characterization of sonicated gluten protein and subsequent rheological properties of model dough and noodles.
    Guo Z; Zhang H; Chen K; Wang Z; Chen G; Yang B; Kan J
    J Sci Food Agric; 2023 Jan; 103(2):799-810. PubMed ID: 36038503
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. Controlling dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles with different levels of Artemisia sphaerocephala Krasch. gum addition.
    Jia F; Ma Z; Hu X
    Int J Biol Macromol; 2020 May; 150():605-616. PubMed ID: 32057874
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles.
    Cao G; Chen X; Hu B; Yang Z; Wang M; Song S; Wang L; Wen C
    Ultrason Sonochem; 2023 Mar; 94():106322. PubMed ID: 36774672
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.