189 related articles for article (PubMed ID: 36397183)
1. Effects of HMW-GSs at Glu-B1 locus on starch-protein interaction and starch digestibility during thermomechanical processing of wheat dough.
Peng P; Wang X; Liao M; Zou X; Ma Q; Zhang X; Hu X
J Sci Food Agric; 2023 Mar; 103(4):2134-2145. PubMed ID: 36397183
[TBL] [Abstract][Full Text] [Related]
2. Dynamic behaviors of protein and starch and interactions associated with glutenin composition in wheat dough matrices during sequential thermo-mechanical treatments.
Peng P; Wang X; Zou X; Zhang X; Hu X
Food Res Int; 2022 Apr; 154():110986. PubMed ID: 35337560
[TBL] [Abstract][Full Text] [Related]
3. Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment.
Wang X; Peng P; Appels R; Tian L; Zou X
Food Chem; 2022 Jan; 366():130543. PubMed ID: 34284193
[TBL] [Abstract][Full Text] [Related]
4. The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten.
Li S; Liu Y; Tong J; Yu L; Ding M; Zhang Z; Rehman AU; Majzoobi M; Wang Z; Gao X
Food Res Int; 2020 Apr; 130():108914. PubMed ID: 32156364
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Solubility variation of wheat dough proteins: A practical way to track protein behaviors in dough processing.
Wang X; Appels R; Zhang X; Bekes F; Diepeveen D; Ma W; Hu X; Islam S
Food Chem; 2020 May; 312():126038. PubMed ID: 31896458
[TBL] [Abstract][Full Text] [Related]
7. Effects of exogenous starch on the structural-thermal properties of gluten in wheat with HMW-GS variations at Glu-D1 locus.
Song L; Zhao L; Liu Z; Li L; Zheng J; Li X
Food Res Int; 2020 Apr; 130():108950. PubMed ID: 32156392
[TBL] [Abstract][Full Text] [Related]
8. Effect of fermentation methods on properties of dough and whole wheat bread.
Zeng F; Yang Y; Liu Q; Yang J; Jin Z; Jiao A
J Sci Food Agric; 2023 Aug; 103(10):4876-4886. PubMed ID: 36943926
[TBL] [Abstract][Full Text] [Related]
9. Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.).
Gao X; Liu T; Yu J; Li L; Feng Y; Li X
Food Chem; 2016 Apr; 197 Pt B():1184-90. PubMed ID: 26675856
[TBL] [Abstract][Full Text] [Related]
10. The additive interactions between high-molecular-weight glutenin subunits and tannic acid improve the wheat quality.
Guan Y; Wang Y; Pan C; Li L; Shi F; Wang Y; Chen M; Yang G; He G; Chang J; Li Y
Food Res Int; 2023 Jun; 168():112756. PubMed ID: 37120207
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread.
Chinma CE; Ezeocha VC; Adedeji OE; Ayo-Omogie HN; Oganah-Ikujenyo BC; Anumba NL; Enimola GE; Adegoke DO; Alhassan R; Adebo OA
J Food Sci; 2023 Jun; 88(6):2368-2384. PubMed ID: 37092658
[TBL] [Abstract][Full Text] [Related]
13. Modulation in quality attributes of dough and starch digestibility of unleavened flat bread on replacing wheat flour with different minor millet flours.
Sharma B; Gujral HS
Int J Biol Macromol; 2019 Dec; 141():117-124. PubMed ID: 31476390
[TBL] [Abstract][Full Text] [Related]
14. Effect of high-molecular-weight glutenin subunits silencing on dough aggregation characteristics.
Wang Q; Wang Z; Wang Z; Duan Y; Guo H; Liang Y; Zhang X; Zhang Y; Wang J
Food Chem; 2024 May; 441():138371. PubMed ID: 38218148
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. High Molecular Weight Glutenin Subunits 1Bx7 and 1By9 Encoded by
Chen Q; Zhang W; Gao Y; Yang C; Gao X; Peng H; Hu Z; Xin M; Ni Z; Zhang P; Ma H; Sun Q; Yao Y
J Agric Food Chem; 2019 Oct; 67(42):11796-11804. PubMed ID: 31589426
[TBL] [Abstract][Full Text] [Related]
17. The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles.
Sun X; Bu Z; Qiao B; Drawbridge P; Fang Y
Food Chem; 2023 Jun; 410():135447. PubMed ID: 36640654
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Comprehensive Identification and Bread-Making Quality Evaluation of Common Wheat Somatic Variation Line AS208 on Glutenin Composition.
Liu H; Wang K; Xiao L; Wang S; Du L; Cao X; Zhang X; Zhou Y; Yan Y; Ye X
PLoS One; 2016; 11(1):e0146933. PubMed ID: 26765256
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
