BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

117 related articles for article (PubMed ID: 38749889)

  • 1. Effect of carboxymethyl chitosan on the storage stability of rice dough during frozen storage.
    Wei Q; Zhang G; Ye J; Xie J
    Int J Biol Macromol; 2024 Jun; 270(Pt 1):131913. PubMed ID: 38749889
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten.
    Wei Q; Zhang G; Mei J; Zhang C; Xie J
    Int J Biol Macromol; 2023 Jun; 240():124424. PubMed ID: 37060979
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes.
    Zhu X; Yuan P; Zhang T; Wang Z; Cai D; Chen X; Shen Y; Xu J; Song C; Goff D
    Food Res Int; 2022 Jan; 151():110863. PubMed ID: 34980399
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of carboxymethyl chitosan on the oxidation stability and gel properties of myofibrillar protein from frozen pork patties.
    Zhang H; Li X; Sun S; Wang Y; Li Z; Kang H; Peng X
    Int J Biol Macromol; 2023 Apr; 234():123710. PubMed ID: 36801276
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of sodium carboxymethyl cellulose on storage stability and qualities of different frozen dough.
    Su TC; Du WK; Deng BY; Zeng J; Gao HY; Zhou HX; Li GL; Zhang H; Gong YM; Zhang JY
    Heliyon; 2023 Aug; 9(8):e18545. PubMed ID: 37520985
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of inulin on protein in frozen dough during frozen storage.
    Ke Y; Wang Y; Ding W; Leng Y; Lv Q; Yang H; Wang X; Ding B
    Food Funct; 2020 Sep; 11(9):7775-7783. PubMed ID: 32966455
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough.
    Hamed A; Ragaee S; Abdel-Aal el-SM
    J Food Sci; 2014 Dec; 79(12):E2470-9. PubMed ID: 25403947
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The effects of soy on freezable bread dough: a magnetic resonance study.
    Simmons AL; Vodovotz Y
    Food Chem; 2012 Nov; 135(2):659-64. PubMed ID: 22868142
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.
    Ma S; Li L; Wang XX; Zheng XL; Bian K; Bao QD
    Food Chem; 2016 Jul; 202():120-4. PubMed ID: 26920275
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
    Adams V; Ragaee SM; Abdel-Aal EM
    J Sci Food Agric; 2017 Jan; 97(1):191-198. PubMed ID: 26969875
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C; Conte P; Fadda C; Piga A
    Food Sci Technol Int; 2015 Oct; 21(7):523-36. PubMed ID: 25231269
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough.
    Tao H; Wang P; Ali B; Wu F; Jin Z; Xu X
    Food Chem; 2016 Jan; 190():588-593. PubMed ID: 26213014
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Effect of magnetic fields on the structure, properties, baking performance of frozen wheat dough at different frozen stage.
    Jin Y; Wei L; Yang N; Xu X; Jin Z
    Food Chem; 2024 Sep; 453():139709. PubMed ID: 38781908
    [TBL] [Abstract][Full Text] [Related]  

  • 16. [pH-sensitive micelles loaded paclitaxel using carboxymethyl chitosan-palmitic acid mediated by cRGD].
    Li JZ; Yuan ZQ; Yan M; Li MW; Zhang XN
    Yao Xue Xue Bao; 2016 Apr; 51(4):642-9. PubMed ID: 29860751
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Pasting, rheological, and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed β-glucan concentrate.
    Dangi N; Yadav BS; Yadav RB
    J Texture Stud; 2020 Aug; 51(4):650-662. PubMed ID: 32134493
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J; Kerr WL; Johnson JW
    J Food Sci; 2009 Jun; 74(5):E278-84. PubMed ID: 19646043
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles.
    Xiao W; Ding Y; Cheng Y; Xu S; Lin L
    Front Nutr; 2023; 10():1100422. PubMed ID: 36875848
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel.
    Sun J; Zuo XB; Fang S; Xu HN; Chen J; Meng YC; Chen T
    J Texture Stud; 2017 Jun; 48(3):241-248. PubMed ID: 28573725
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.