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.
116 related articles for article (PubMed ID: 38795615)
1. Using salted egg white in steamed bread: Impact on functional and structural characteristics. Abker AM; Xia Z; Hu G; Fu X; Zhang Y; Jin Y; Ma M; Fu X Food Chem; 2024 Oct; 454():139609. PubMed ID: 38795615 [TBL] [Abstract][Full Text] [Related]
2. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho. Nkhabutlane P; du Rand GE; de Kock HL J Sci Food Agric; 2014 Aug; 94(10):2104-17. PubMed ID: 24338919 [TBL] [Abstract][Full Text] [Related]
3. Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread. Liu S; Gu S; Shi Y; Chen Q Food Chem; 2024 Jan; 431():137122. PubMed ID: 37573742 [TBL] [Abstract][Full Text] [Related]
4. Analysis of Adhesion at the Interface of Steamed Bread and Eggshell. Zeng Q; Zhu J Molecules; 2022 Nov; 27(23):. PubMed ID: 36500271 [TBL] [Abstract][Full Text] [Related]
5. Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds. Zhao F; Guo J; Zhang G; Zhang L Food Res Int; 2024 Nov; 195():114962. PubMed ID: 39277233 [TBL] [Abstract][Full Text] [Related]
6. Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp. Cao Y; Jiang L; Suo W; Deng Y; Zhang M; Dong S; Guo P; Chen S; Li H Food Chem; 2021 Oct; 360():130015. PubMed ID: 33993072 [TBL] [Abstract][Full Text] [Related]
7. Effects of sourdough on improving the textural characteristics of microwave-steamed cake: A perspective from dielectric properties and water distribution. Wu Y; Yan B; Zhou J; Lian H; Yu X; Zhao J; Zhang H; Chen W; Fan D J Food Sci; 2020 Oct; 85(10):3282-3292. PubMed ID: 32909289 [TBL] [Abstract][Full Text] [Related]
8. The impact of magnetic field-assisted freeze-thaw treatment on the quality of foxtail millet sourdough and steamed bread. Zhao W; Weng J; Zhang X; Wang Y; Li P; Yang L; Sheng Q; Liu J Food Chem; 2024 Aug; 450():139219. PubMed ID: 38640531 [TBL] [Abstract][Full Text] [Related]
9. Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread. Zhang F; Guo J; Li P; Zhao F; Yang X; Cheng Q; Elmore JS; Wang P; Cui C Food Chem; 2024 Jul; 447():138932. PubMed ID: 38484546 [TBL] [Abstract][Full Text] [Related]
10. Effects of component ratios on the properties of sweet potato-oat composite dough and the quality of its steamed cake. Wei X; Ren G; Liu W; Zhao M; Xu D J Food Sci; 2024 Jun; 89(6):3248-3259. PubMed ID: 38709869 [TBL] [Abstract][Full Text] [Related]
11. Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour. Shin DJ; Kim W; Kim Y Food Chem; 2013 Nov; 141(1):517-23. PubMed ID: 23768388 [TBL] [Abstract][Full Text] [Related]
12. Textural and staling characteristics of steamed bread prepared from soft flour added with inulin. Kou X; Luo D; Zhang K; Xu W; Li X; Xu B; Li P; Han S; Liu J Food Chem; 2019 Dec; 301():125272. PubMed ID: 31377629 [TBL] [Abstract][Full Text] [Related]
13. Use of a compound modifier to retard the quality deterioration of frozen dough and its steamed bread. Tan JM; Li B; Han SY; Wu H Food Res Int; 2023 Oct; 172():113229. PubMed ID: 37689962 [TBL] [Abstract][Full Text] [Related]
14. Functionality of ovalbumin during Chinese steamed bread-making processing. Sang S; Zhang H; Xu L; Chen Y; Xu X; Jin Z; Yang N; Wu F; Li D Food Chem; 2018 Jul; 253():203-210. PubMed ID: 29502822 [TBL] [Abstract][Full Text] [Related]
15. Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis. Muniz A; Du X; Shanks M J Sci Food Agric; 2022 Jan; 102(1):73-84. PubMed ID: 34029397 [TBL] [Abstract][Full Text] [Related]
16. Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread. Zhu F; Sakulnak R; Wang S Food Chem; 2016 Mar; 194():1217-23. PubMed ID: 26471674 [TBL] [Abstract][Full Text] [Related]
17. Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread. Ma M; Mu T; Sun H; Zhou L Food Chem; 2022 Jan; 368():130686. PubMed ID: 34399176 [TBL] [Abstract][Full Text] [Related]
18. Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread. Cheng L; Wang X; Gu Z; Hong Y; Li Z; Li C; Ban X Int J Biol Macromol; 2022 Jun; 209(Pt A):144-152. PubMed ID: 35381284 [TBL] [Abstract][Full Text] [Related]
19. Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure. Xin X; Qiu W; Xue H; Zhang G; Hu H; Zhao Y; Tu Y Ultrason Sonochem; 2023 Jul; 97():106442. PubMed ID: 37244085 [TBL] [Abstract][Full Text] [Related]
20. Study of ultrasonic treatment on the structural characteristics of gluten protein and the quality of steamed bread with potato pulp. Song J; Jiang L; Qi M; Li L; Xu M; Li Y; Zhang D; Wang C; Chen S; Li H Ultrason Sonochem; 2023 Jan; 92():106281. PubMed ID: 36586338 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]