201 related articles for article (PubMed ID: 35337560)
21. Effects of starch from five different botanical sources on the rheological and structural properties of starch-gluten model doughs.
Zhang D; Mu T; Sun H
Food Res Int; 2018 Jan; 103():156-162. PubMed ID: 29389601
[TBL] [Abstract][Full Text] [Related]
22. 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]
23. Interaction between A-type/B-type starch granules and gluten in dough during mixing.
Li M; Liu C; Zheng X; Hong J; Bian K; Li L
Food Chem; 2021 Oct; 358():129870. PubMed ID: 33940292
[TBL] [Abstract][Full Text] [Related]
24. Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making.
Wang P; Liu K; Yang R; Gu Z; Zhou Q; Jiang D
J Agric Food Chem; 2019 Mar; 67(12):3480-3490. PubMed ID: 30817141
[TBL] [Abstract][Full Text] [Related]
25. Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure.
Yu L; Ma Y; Zhao Y; Rehman AU; Guo L; Liu Y; Yang Y; Wang Z; Cao X; Gao X
Food Chem; 2022 Mar; 371():131390. PubMed ID: 34808780
[TBL] [Abstract][Full Text] [Related]
26. Gluten-starch microstructure analysis revealed the improvement mechanism of Triticeae on broomcorn millet (Panicum miliaceum L.).
Han M; Wang H; Zhang M; Zhang Y; Romanova N; Ivanistau A; Yang Q; Feng B
Int J Biol Macromol; 2024 Mar; 262(Pt 2):130222. PubMed ID: 38365145
[TBL] [Abstract][Full Text] [Related]
27. Role of N-terminal domain of HMW 1Dx5 in the functional and structural properties of wheat dough.
Wang JJ; Liu G; Huang YB; Zeng QH; Song GS; Hou Y; Li L; Hu SQ
Food Chem; 2016 Dec; 213():682-690. PubMed ID: 27451235
[TBL] [Abstract][Full Text] [Related]
28. Starch characteristics of transgenic wheat (Triticum aestivum L.) overexpressing the Dx5 high molecular weight glutenin subunit are substantially equivalent to those in nonmodified wheat.
Beckles DM; Tananuwong K; Shoemaker CF
J Food Sci; 2012 Apr; 77(4):C437-42. PubMed ID: 22515236
[TBL] [Abstract][Full Text] [Related]
29. Enhanced B-type starch granules proportion modulates starch-gluten interactions during the thermal processing of reconstituted doughs.
Lin Q; Liang W; Shen H; Niu L; Zhao W; Li W
Food Chem; 2024 Oct; 454():139712. PubMed ID: 38795618
[TBL] [Abstract][Full Text] [Related]
30. Effects of oil and heating on the physicochemical and microstructural properties of gluten-starch dough.
Chen H; Huang J; Su Y; Fu M; Kan J
Food Chem; 2024 Mar; 436():137571. PubMed ID: 37832423
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches.
Zanoletti M; Marti A; Marengo M; Iametti S; Pagani MA; Renzetti S
Food Res Int; 2017 Dec; 102():728-737. PubMed ID: 29196006
[TBL] [Abstract][Full Text] [Related]
33. Effects of HMW-GS Ax1 or Dx2 absence on the glutenin polymerization and gluten micro structure of wheat (Triticum aestivum L.).
Gao X; Liu T; Ding M; Wang J; Li C; Wang Z; Li X
Food Chem; 2018 Feb; 240():626-633. PubMed ID: 28946321
[TBL] [Abstract][Full Text] [Related]
34. Pasting, thermo, and Mixolab thermomechanical properties of potato starch-wheat gluten composite systems.
Xu F; Liu W; Liu Q; Zhang C; Hu H; Zhang H
Food Sci Nutr; 2020 May; 8(5):2279-2287. PubMed ID: 32405385
[TBL] [Abstract][Full Text] [Related]
35. Wheat glutenin: the "tail" of the 1By protein subunits.
Nunes-Miranda JD; Bancel E; Viala D; Chambon C; Capelo JL; Branlard G; Ravel C; Igrejas G
J Proteomics; 2017 Oct; 169():136-142. PubMed ID: 28552833
[TBL] [Abstract][Full Text] [Related]
36. Influences of high-molecular-weight glutenin subunits and rye translocations on dough-mixing properties and sugar-snap cookie-baking quality of soft winter wheat.
Ma F; Kim J; Baik BK
J Sci Food Agric; 2020 Aug; 100(10):3850-3856. PubMed ID: 32297322
[TBL] [Abstract][Full Text] [Related]
37. Cellular Localization of Wheat High Molecular Weight Glutenin Subunits in Transgenic Rice Grain.
Jo YM; Cho K; Lee HJ; Lim SH; Kim JS; Kim YM; Lee JY
Int J Mol Sci; 2017 Nov; 18(11):. PubMed ID: 29156580
[TBL] [Abstract][Full Text] [Related]
38. Effects of Nitrogen Application in the Wheat Booting Stage on Glutenin Polymerization and Structural-Thermal Properties of Gluten with Variations in HMW-GS at the
Song L; Li L; Zhao L; Liu Z; Li X
Foods; 2020 Mar; 9(3):. PubMed ID: 32197430
[TBL] [Abstract][Full Text] [Related]
39. Interaction with wheat starch affect the aggregation behavior and digestibility of gluten proteins.
Kuang J; Xu K; Dang B; Zheng W; Yang X; Zhang W; Zhang J; Huang J
Int J Biol Macromol; 2023 Dec; 253(Pt 4):127066. PubMed ID: 37748592
[TBL] [Abstract][Full Text] [Related]
40. 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]
[Previous] [Next] [New Search]
