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.
135 related articles for article (PubMed ID: 36228480)
1. Analysis of the effect of rolling speed on the texture properties of noodle dough from water-solid interaction, development of gluten network, and bubble distribution. Liu S; Jiang Y; Xu B; Jiang S Food Chem; 2023 Mar; 404(Pt A):134359. PubMed ID: 36228480 [TBL] [Abstract][Full Text] [Related]
2. Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis. Chen Y; Obadi M; Liu S; Qi Y; Chen Z; Jiang S; Xu B J Texture Stud; 2020 Aug; 51(4):688-697. PubMed ID: 32472561 [TBL] [Abstract][Full Text] [Related]
3. 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]
4. Explaining the improving effect of dough crumb-sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective. Zhou X; Chen J; Zheng H; An D; Obadi M; Xu B J Texture Stud; 2024 Jun; 55(3):e12836. PubMed ID: 38702990 [TBL] [Abstract][Full Text] [Related]
5. 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]
6. Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments. Wang T; Jiang Y; Liu S; Obadi M; Xu B; Jiang S J Texture Stud; 2022 Apr; 53(2):296-306. PubMed ID: 35103309 [TBL] [Abstract][Full Text] [Related]
7. Bubbles in noodle dough: Characterization by X-ray microtomography. Guillermic RM; Koksel F; Sun X; Hatcher DW; Nickerson MT; Belev GS; Webb MA; Page JH; Scanlon MG Food Res Int; 2018 Mar; 105():548-555. PubMed ID: 29433246 [TBL] [Abstract][Full Text] [Related]
8. Investigating the positive effects of wrap-around resting on the qualities of semi-dried noodles through the quantitative analysis of gluten network. Shi Y; Li X; Qi Y; Manzoor MF; Cui S; Xu B J Texture Stud; 2023 Feb; 54(1):105-114. PubMed ID: 36136727 [TBL] [Abstract][Full Text] [Related]
9. 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]
11. Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage. Jiang Y; Zhao Y; Zhu Y; Qin S; Deng Y; Zhao Y Food Chem; 2019 Nov; 297():124902. PubMed ID: 31253335 [TBL] [Abstract][Full Text] [Related]
12. Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing. Shen H; Yan M; Liu X; Ge X; Zeng J; Gao H; Zhang G; Li W Int J Biol Macromol; 2023 Jul; 244():125371. PubMed ID: 37330103 [TBL] [Abstract][Full Text] [Related]
13. 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]
14. Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system. Han CW; Ma M; Zhang HH; Li M; Sun QJ Food Chem; 2020 Mar; 308():125676. PubMed ID: 31655476 [TBL] [Abstract][Full Text] [Related]
15. Delineating the dynamic transformation of gluten morphological distribution, structure, and aggregation behavior in noodle dough induced by mixing and resting. Zhang M; Ma M; Jia R; Yang T; Sun Q; Li M Food Chem; 2022 Aug; 386():132853. PubMed ID: 35378343 [TBL] [Abstract][Full Text] [Related]
16. Effect of mixing time on the structural characteristics of noodle dough under vacuum. Liu R; Xing Y; Zhang Y; Zhang B; Jiang X; Wei Y Food Chem; 2015 Dec; 188():328-36. PubMed ID: 26041200 [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. 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]
19. 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]
20. 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] [Next] [New Search]