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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

183 related items for PubMed ID: 11866341

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  • 2. 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 15; 221():1539-1545. PubMed ID: 27979127
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  • 3. 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 15; 50(4):341-349. PubMed ID: 30802960
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  • 5. 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 15; 82(3):613-621. PubMed ID: 28152197
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  • 6. Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality.
    Akin PA, Bean SR, Smith BM, Tilley M.
    J Food Sci; 2019 Dec 15; 84(12):3522-3534. PubMed ID: 31721217
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  • 7. Towards coeliac-safe bread.
    Zhang Z, Deng Y, Zhang W, Wu Y, Messing J.
    Plant Biotechnol J; 2020 Apr 15; 18(4):1056-1065. PubMed ID: 31585498
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  • 8. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking.
    Grassi de Alcântara R, Aparecida de Carvalho R, Maria Vanin F.
    Food Chem; 2020 Oct 01; 326():126972. PubMed ID: 32422510
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  • 10. 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 01; 212():517-526. PubMed ID: 35623461
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  • 14. An extensive review: How starch and gluten impact dough machinability and resultant bread qualities.
    Hu X, Cheng L, Hong Y, Li Z, Li C, Gu Z.
    Crit Rev Food Sci Nutr; 2023 Jul 01; 63(13):1930-1941. PubMed ID: 34423705
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  • 15. The interaction between tea polyphenols and wheat gluten in dough formation and bread making.
    Qin W, Pi J, Zhang G.
    Food Funct; 2022 Dec 13; 13(24):12827-12835. PubMed ID: 36440750
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  • 16. Modification of zein dough functionality using kafirin as a coprotein.
    Ncube MB, Taylor J, Bean SR, Ioerger BP, Taylor JRN.
    Food Chem; 2022 Mar 30; 373(Pt B):131547. PubMed ID: 34802810
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  • 18. The effects of microfluidization on rheological and textural properties of gluten-free corn breads.
    Ozturk OK, Mert B.
    Food Res Int; 2018 Mar 30; 105():782-792. PubMed ID: 29433274
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