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Journal Abstract Search

563 related items for PubMed ID: 23142154

  • 1. Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten.
    Khatkar BS, Barak S, Mudgil D.
    Int J Biol Macromol; 2013 Feb; 53():38-41. PubMed ID: 23142154
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  • 2. 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
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  • 3. Effects of whey and soy protein addition on bread rheological property of wheat flour.
    Zhou J, Liu J, Tang X.
    J Texture Stud; 2018 Feb; 49(1):38-46. PubMed ID: 28472867
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  • 4. Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt.
    Chen G, Ehmke L, Sharma C, Miller R, Faa P, Smith G, Li Y.
    Food Chem; 2019 Mar 01; 275():569-576. PubMed ID: 30724234
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  • 14. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.
    Van Steertegem B, Pareyt B, Brijs K, Delcour JA.
    Food Chem; 2013 Dec 15; 141(4):4179-85. PubMed ID: 23993603
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  • 15. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten.
    Heredia-Sandoval NG, Islas-Rubio AR, Cabrera-Chávez F, Calderón de la Barca AM.
    Food Funct; 2014 Aug 15; 5(8):1813-8. PubMed ID: 24917417
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  • 19. Assessment of molecular weight distribution of wheat gluten proteins for chapatti quality.
    Chaudhary N, Dangi P, Khatkar BS.
    Food Chem; 2016 May 15; 199():28-35. PubMed ID: 26775940
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  • 20. Interactions between dietary fiber and ferulic acid change the aggregation of glutenin, gliadin and glutenin macropolymer in wheat flour system.
    Feng Y, Zhang H, Fu B, Iftikhar M, Liu G, Wang J.
    J Sci Food Agric; 2021 Mar 30; 101(5):1979-1988. PubMed ID: 32918287
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