122 related articles for article (PubMed ID: 38821788)
1. Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics.
Liu Z; Cheng G; Gu Z; Zhou Q; Yang Y; Zhang Z; Zhao R; Li C; Tian J; Feng J; Jiang H
Int J Biol Macromol; 2024 Jun; 271(Pt 1):132111. PubMed ID: 38821788
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars.
Woo HD; We GJ; Kang TY; Shon KH; Chung HW; Yoon MR; Lee JS; Ko S
J Food Sci; 2015 Oct; 80(10):E2208-16. PubMed ID: 26352343
[TBL] [Abstract][Full Text] [Related]
4. Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.).
Cao X; Tong J; Ding M; Wang K; Wang L; Cheng D; Li H; Liu A; Liu J; Zhao Z; Wang Z; Gao X
Food Chem; 2019 Nov; 297():125000. PubMed ID: 31253276
[TBL] [Abstract][Full Text] [Related]
5. Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment.
Sun Q; Han Z; Wang L; Xiong L
Food Chem; 2014 Feb; 145():756-64. PubMed ID: 24128541
[TBL] [Abstract][Full Text] [Related]
6. Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.
Mudgil D; Barak S; Khatkar BS
Int J Biol Macromol; 2016 Dec; 93(Pt A):131-135. PubMed ID: 27565295
[TBL] [Abstract][Full Text] [Related]
7. High-amylose wheat starch: Structural basis for water absorption and pasting properties.
Li C; Dhital S; Gilbert RG; Gidley MJ
Carbohydr Polym; 2020 Oct; 245():116557. PubMed ID: 32718645
[TBL] [Abstract][Full Text] [Related]
8. Amylose-lipid complexes as controlled lipid release agents during starch gelatinization and pasting.
Gelders GG; Goesaert H; Delcour JA
J Agric Food Chem; 2006 Feb; 54(4):1493-9. PubMed ID: 16478279
[TBL] [Abstract][Full Text] [Related]
9. Physicochemical and rheological properties of flour and starch from Thai pigmented rice cultivars.
Tangsrianugul N; Wongsagonsup R; Suphantharika M
Int J Biol Macromol; 2019 Sep; 137():666-675. PubMed ID: 31252009
[TBL] [Abstract][Full Text] [Related]
10. Rheological and microstructural characterization of wheat dough formulated with konjac glucomannan.
Meng K; Gao H; Zeng J; Zhao J; Qin Y; Li G; Su T
J Sci Food Agric; 2021 Aug; 101(10):4373-4379. PubMed ID: 33417243
[TBL] [Abstract][Full Text] [Related]
11. Rheological properties of wheat starch influenced by amylose-lysophosphatidylcholine complexation at different gelation phases.
Ahmadi-Abhari S; Woortman AJ; Hamer RJ; Loos K
Carbohydr Polym; 2015 May; 122():197-201. PubMed ID: 25817659
[TBL] [Abstract][Full Text] [Related]
12. Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures.
Shahsavani Mojarrad L; Rafe A; Sadeghian A; Niazmand R
J Texture Stud; 2017 Dec; 48(6):624-632. PubMed ID: 28557021
[TBL] [Abstract][Full Text] [Related]
13. Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.
Gałkowska D; Witczak T; Witczak M
Molecules; 2021 Nov; 26(22):. PubMed ID: 34834126
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Structural and molecular basis of starch viscosity in hexaploid wheat.
Ral JP; Cavanagh CR; Larroque O; Regina A; Morell MK
J Agric Food Chem; 2008 Jun; 56(11):4188-97. PubMed ID: 18459791
[TBL] [Abstract][Full Text] [Related]
16. Effect of heat treatment on.wheat dough rheology and wheat protein solubility.
Mann J; Schiedt B; Baumann A; Conde-Petit B; Vilgis TA
Food Sci Technol Int; 2014 Jul; 20(5):341-51. PubMed ID: 23751547
[TBL] [Abstract][Full Text] [Related]
17. Characteristics of pasting properties and morphology changes of rice starch and flour under different heating modes.
Zhu L; Zhang Y; Wu G; Qi X; Dag D; Kong F; Zhang H
Int J Biol Macromol; 2020 Apr; 149():246-255. PubMed ID: 31958556
[TBL] [Abstract][Full Text] [Related]
18. Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality.
Kaur A; Shevkani K; Katyal M; Singh N; Ahlawat AK; Singh AM
J Food Sci Technol; 2016 Apr; 53(4):2127-38. PubMed ID: 27413243
[TBL] [Abstract][Full Text] [Related]
19. Heat-moisture treatment of freshly harvested high-amylose maize kernels improves its starch thermal stability and enzymatic resistance.
Gu Z; Cheng G; Sha X; Wu H; Wang X; Zhao R; Huang Q; Feng Y; Tang J; Jiang H
Carbohydr Polym; 2024 Sep; 340():122303. PubMed ID: 38858024
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]