136 related articles for article (PubMed ID: 36034897)
1. Effect of annealing using plasma-activated water on the structure and properties of wheat flour.
Yan Y; Xue X; Jin X; Niu B; Chen Z; Ji X; Shi M; He Y
Front Nutr; 2022; 9():951588. PubMed ID: 36034897
[TBL] [Abstract][Full Text] [Related]
2. Understanding the Structure, Thermal, Pasting, and Rheological Properties of Potato and Pea Starches Affected by Annealing Using Plasma-Activated Water.
Yan Y; Peng B; Niu B; Ji X; He Y; Shi M
Front Nutr; 2022; 9():842662. PubMed ID: 35198591
[TBL] [Abstract][Full Text] [Related]
3. Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and
Shi M; Cheng Y; Wang F; Ji X; Liu Y; Yan Y
Front Nutr; 2022; 9():850227. PubMed ID: 35369070
[TBL] [Abstract][Full Text] [Related]
4. Understanding the multi-scale structure, physicochemical and digestive properties of extruded yam starch with plasma-activated water.
Yan Y; Zhu X; Hao M; Ji X; Shi M; Niu B
Int J Biol Macromol; 2024 Jan; 254(Pt 3):128054. PubMed ID: 37956800
[TBL] [Abstract][Full Text] [Related]
5. Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch.
Shahsavani Mojarrad L; Rafe A
J Texture Stud; 2018 Jun; 49(3):320-327. PubMed ID: 28963723
[TBL] [Abstract][Full Text] [Related]
6. Changes in structural, physicochemical, and digestive properties of normal and waxy wheat starch during repeated and continuous annealing.
Su C; Saleh ASM; Zhang B; Zhao K; Ge X; Zhang Q; Li W
Carbohydr Polym; 2020 Nov; 247():116675. PubMed ID: 32829803
[TBL] [Abstract][Full Text] [Related]
7. Effect of plasma-activated water on the formation of endogenous wheat starch-lipid complexes during extrusion.
Niu B; Qin Y; Zhu X; Zhang B; Cheng L; Yan Y
Int J Biol Macromol; 2024 Feb; 257(Pt 1):128647. PubMed ID: 38056152
[TBL] [Abstract][Full Text] [Related]
8. Effect of plasma-activated water on the structure and in vitro digestibility of waxy and normal maize starches during heat-moisture treatment.
Yan Y; Feng L; Shi M; Cui C; Liu Y
Food Chem; 2020 Feb; 306():125589. PubMed ID: 31606629
[TBL] [Abstract][Full Text] [Related]
9. Studies on the baking properties of non-wheat flours--I. Breadfruit (Artocarpus artilis).
Esuoso KO; Bamiro FO
Int J Food Sci Nutr; 1995 Aug; 46(3):267-73. PubMed ID: 7584166
[TBL] [Abstract][Full Text] [Related]
10. Effects of pretreatments of banana (
Bakare AH; Ogunbowale OD; Adegunwa MO; Olusanya JO
Food Sci Nutr; 2017 Mar; 5(2):182-196. PubMed ID: 28265353
[TBL] [Abstract][Full Text] [Related]
11. The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks.
Nawaz A; Taher Alhilali AH; Li E; Khalifa I; Irshad S; Walayat N; Chen L; Wang PK; Yuan Tan Z
Food Chem; 2021 Mar; 339():127875. PubMed ID: 32866701
[TBL] [Abstract][Full Text] [Related]
12. Effects of wheat flour particle size on physicochemical properties and quality of noodles.
Guan E; Pang J; Yang Y; Zhang T; Li M; Bian K
J Food Sci; 2020 Dec; 85(12):4209-4214. PubMed ID: 33151559
[TBL] [Abstract][Full Text] [Related]
13. Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (
Thakaeng P; Boonloom T; Rawdkuen S
Molecules; 2021 Apr; 26(7):. PubMed ID: 33916867
[TBL] [Abstract][Full Text] [Related]
14. The effect of different thermal modifications on slowly digestible starch and physicochemical properties of green banana flour (Musa acuminata colla).
Cahyana Y; Wijaya E; Halimah TS; Marta H; Suryadi E; Kurniati D
Food Chem; 2019 Feb; 274():274-280. PubMed ID: 30372939
[TBL] [Abstract][Full Text] [Related]
15. Ultrafine grinding of wheat flour: Effect of flour/starch granule profiles and particle size distribution on falling number and pasting properties.
Guan E; Yang Y; Pang J; Zhang T; Li M; Bian K
Food Sci Nutr; 2020 Jun; 8(6):2581-2587. PubMed ID: 32566175
[TBL] [Abstract][Full Text] [Related]
16. Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake.
Jongsutjarittam N; Charoenrein S
Carbohydr Polym; 2013 Sep; 97(2):306-14. PubMed ID: 23911450
[TBL] [Abstract][Full Text] [Related]
17. Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour.
Wu K; Gan R; Dai S; Cai YZ; Corke H; Zhu F
J Food Sci; 2016 Mar; 81(3):E627-36. PubMed ID: 26890337
[TBL] [Abstract][Full Text] [Related]
18. Effect of atmospheric nonthermal plasma on physicochemical, morphology and functional properties of sunn pest (
Tavakoli Lahijani A; Shahidi F; Habibian M; Koocheki A; Shokrollahi Yancheshmeh B
Food Sci Nutr; 2022 Aug; 10(8):2631-2645. PubMed ID: 35959250
[TBL] [Abstract][Full Text] [Related]
19. Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures.
Shahsavani Mojarrad L; Rafe A; Sadeghian A; Niazmand R
J Texture Stud; 2017 Dec; 48(6):624-632. PubMed ID: 28557021
[TBL] [Abstract][Full Text] [Related]
20. Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten.
Yang Z; Xu D; Zhou H; Wu F; Xu X
Int J Biol Macromol; 2022 Jul; 212():517-526. PubMed ID: 35623461
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]