164 related articles for article (PubMed ID: 36076416)
1. Application of zein in gluten-free foods: A comprehensive review.
Zhang Y; Xu M; Zhang X; Hu Y; Luan G
Food Res Int; 2022 Oct; 160():111722. PubMed ID: 36076416
[TBL] [Abstract][Full Text] [Related]
2. Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten-free bread.
Berta M; Koelewijn I; Öhgren C; Stading M
J Texture Stud; 2019 Aug; 50(4):341-349. PubMed ID: 30802960
[TBL] [Abstract][Full Text] [Related]
3. Breaking the temperature limitation of zein-rice starch dough by microwave pre-gelatinization: Morphological, structural and rheological properties of the dough.
Zhang Y; Qin Y; Liang Q; Hu Y; Luan G
Food Res Int; 2023 Nov; 173(Pt 2):113465. PubMed ID: 37803788
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality.
Akin PA; Bean SR; Smith BM; Tilley M
J Food Sci; 2019 Dec; 84(12):3522-3534. PubMed ID: 31721217
[TBL] [Abstract][Full Text] [Related]
6. Impacts of ethanol-plasticization and extrusion on development of zein network and structure of zein-starch dough.
Zhang Y; Wu F; Wang J; Xu M; Cao S; Hu Y; Luan G
Food Chem; 2024 Feb; 433():137351. PubMed ID: 37688829
[TBL] [Abstract][Full Text] [Related]
7. Effect of Salt and Ethanol Addition on Zein-Starch Dough and Bread Quality.
Smith BM; Bean SR; Selling G; Sessa D; Aramouni FM
J Food Sci; 2017 Mar; 82(3):613-621. PubMed ID: 28152197
[TBL] [Abstract][Full Text] [Related]
8. The effects of microfluidization on rheological and textural properties of gluten-free corn breads.
Ozturk OK; Mert B
Food Res Int; 2018 Mar; 105():782-792. PubMed ID: 29433274
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Effect of starch degradation induced by extruded pregelatinization treatment on the quality of gluten-free brown rice bread.
Yan X; Luo S; Ye J; Liu C
Int J Biol Macromol; 2024 Jun; 272(Pt 1):132764. PubMed ID: 38821309
[TBL] [Abstract][Full Text] [Related]
11. Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy.
Bugusu BA; Rajwa B; Hamaker BR
Scanning; 2002; 24(1):1-5. PubMed ID: 11866341
[TBL] [Abstract][Full Text] [Related]
12. Role of non-covalent interactions in the production of visco-elastic material from zein.
Smith BM; Bean SR; Selling G; Sessa D; Aramouni FM
Food Chem; 2014 Mar; 147():230-8. PubMed ID: 24206711
[TBL] [Abstract][Full Text] [Related]
13. Effect of hydrocolloids on selected properties of gluten-free dough and bread.
Sabanis D; Tzia C
Food Sci Technol Int; 2011 Aug; 17(4):279-91. PubMed ID: 21917639
[TBL] [Abstract][Full Text] [Related]
14. Development of a novel model dough based on mechanically activated cassava starch and gluten protein: Application in bread.
Liu R; Sun W; Zhang Y; Huang Z; Hu H; Zhao M; Li W
Food Chem; 2019 Dec; 300():125196. PubMed ID: 31330373
[TBL] [Abstract][Full Text] [Related]
15. Increasing and stabilizing β-sheet structure of maize zein causes improvement in its rheological properties.
Mejia CD; Gonzalez DC; Mauer LJ; Campanella OH; Hamaker BR
J Agric Food Chem; 2012 Mar; 60(9):2316-21. PubMed ID: 22239645
[TBL] [Abstract][Full Text] [Related]
16. Effects of zein extractions on the structural properties of SPI-zein composite gels: Implications for gluten-free plant-based products.
Peng Y; Wu Y; Shan Z; Li M; Wen X; Ni Y
Food Chem; 2024 Sep; 452():139562. PubMed ID: 38749140
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?
Crockett R; Ie P; Vodovotz Y
J Food Sci; 2011 Apr; 76(3):E274-82. PubMed ID: 21535827
[TBL] [Abstract][Full Text] [Related]
19. Products of chickpea processing as texture improvers in gluten-free bread.
Bird LG; Pilkington CL; Saputra A; Serventi L
Food Sci Technol Int; 2017 Dec; 23(8):690-698. PubMed ID: 28658964
[TBL] [Abstract][Full Text] [Related]
20. Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads.
Espinosa-Ramírez J; Garzon R; Serna-Saldivar SO; Rosell CM
Food Res Int; 2018 Apr; 106():64-70. PubMed ID: 29579970
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]