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 *

298 related articles for article (PubMed ID: 35381284)

  • 1. 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]  

  • 2. Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour.
    Liu X; Mu T; Sun H; Zhang M; Chen J; Fauconnier ML
    Food Chem; 2018 Jan; 239():1064-1074. PubMed ID: 28873523
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: Effect of degree of starch pre-gelatinization.
    Xu F; Liu W; Zhang L; Liu Q; Wang F; Zhang H; Hu H; Blecker C
    Food Chem; 2022 Dec; 396():133628. PubMed ID: 35843005
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour.
    Xie X; Zhang J; Yuan Z; Wang H; An J; Deng L
    J Sci Food Agric; 2024 Feb; 104(3):1732-1740. PubMed ID: 37851761
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. Textural and staling characteristics of steamed bread prepared from soft flour added with inulin.
    Kou X; Luo D; Zhang K; Xu W; Li X; Xu B; Li P; Han S; Liu J
    Food Chem; 2019 Dec; 301():125272. PubMed ID: 31377629
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. Effects of cereal flour types and sourdough on dough physicochemical properties and steamed bread quality.
    Liu J; Zhao W; Zhang A; Zhang X; Li P; Liu J
    J Food Sci; 2024 Sep; 89(9):5434-5448. PubMed ID: 39169539
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of water content and flour particle size on gluten-free bread quality and digestibility.
    de la Hera E; Rosell CM; Gomez M
    Food Chem; 2014 May; 151():526-31. PubMed ID: 24423566
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Enhancing the quality of steamed oat cake by partially gelatinized starch in oat flour and its molecular mechanism.
    Qian X; Sun B; Gu Y; Ma S; Wang X
    Int J Biol Macromol; 2023 May; 238():124139. PubMed ID: 36958455
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. Preparation and quality evaluation of potato steamed bread with wheat gluten.
    Zhao B; Deng J; Li M; Li H; Zhang Y; Gong H; Chen Z
    Food Sci Nutr; 2020 Aug; 8(8):3989-3998. PubMed ID: 32884680
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Identification of saprophytic microorganisms and analysis of changes in sensory, physicochemical, and nutritional characteristics of potato and wheat steamed bread during different storage periods.
    Ma M; Mu T; Zhou L
    Food Chem; 2021 Jun; 348():128927. PubMed ID: 33493845
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.