121 related articles for article (PubMed ID: 37688829)
1. 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]
2. 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]
3. 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]
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. Impacts of extrusion temperature and α-subunit content on structure of zein extrudate and viscoelasticity of the plasticized network.
Zhang Y; Xu M; Zhang X; Li J; Wu C; Cao S; Hu Y; Luan G
Food Res Int; 2022 Dec; 162(Pt B):112129. PubMed ID: 36461358
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Preparation and Characterization of Extruded Yam Starch-Soy Protein Isolate Complexes and Their Effects on the Quality of Dough.
Shi M; Dong X; Cheng Y; Ji X; Liu Y; Yan Y
Foods; 2023 Jan; 12(2):. PubMed ID: 36673452
[TBL] [Abstract][Full Text] [Related]
9. Extrusion Modification of Wheat Bran and Its Effects on Structural and Rheological Properties of Wheat Flour Dough.
Li R; Wang C; Wang Y; Xie X; Sui W; Liu R; Wu T; Zhang M
Foods; 2023 Apr; 12(9):. PubMed ID: 37174351
[TBL] [Abstract][Full Text] [Related]
10. The effects of extruded corn flour on rheological properties of wheat-based composite dough and the bread quality.
Sun H; Ju Q; Ma J; Chen J; Li Y; Yuan Y; Hu Y; Fujita K; Luan G
Food Sci Nutr; 2019 Sep; 7(9):2977-2985. PubMed ID: 31572591
[TBL] [Abstract][Full Text] [Related]
11. Interaction between A-type/B-type starch granules and gluten in dough during mixing.
Li M; Liu C; Zheng X; Hong J; Bian K; Li L
Food Chem; 2021 Oct; 358():129870. PubMed ID: 33940292
[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 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]
14. Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems.
Sadat A; Corradini MG; Joye IJ
Curr Res Food Sci; 2022; 5():479-490. PubMed ID: 35265856
[TBL] [Abstract][Full Text] [Related]
15. Modification of zein dough functionality using kafirin as a coprotein.
Ncube MB; Taylor J; Bean SR; Ioerger BP; Taylor JRN
Food Chem; 2022 Mar; 373(Pt B):131547. PubMed ID: 34802810
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. The effects of extruded endogenous starch on the processing properties of gluten-free Tartary buckwheat noodles.
Han XM; Xing JJ; Han C; Guo XN; Zhu KX
Carbohydr Polym; 2021 Sep; 267():118170. PubMed ID: 34119142
[TBL] [Abstract][Full Text] [Related]
18. Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties.
Li L; Liu Z; Li X; Chu X; Yang W; Wang B; Xie Y; Li X
Front Nutr; 2023; 10():1195505. PubMed ID: 37266134
[TBL] [Abstract][Full Text] [Related]
19. Properties of thermoplastic maize starch-zein composite films prepared by extrusion process under alkaline conditions.
Masanabo MA; Ray SS; Emmambux MN
Int J Biol Macromol; 2022 May; 208():443-452. PubMed ID: 35304201
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]