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Journal Abstract Search

225 related items for PubMed ID: 24751052

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  • 2. Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread.
    Korus J, Ziobro R, Witczak T, Kapusniak Jochym K, Juszczak L.
    Molecules; 2021 Apr 11; 26(8):. PubMed ID: 33920373
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  • 3. 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 11; 21(7):523-36. PubMed ID: 25231269
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  • 7. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?
    Crockett R, Ie P, Vodovotz Y.
    J Food Sci; 2011 Apr 11; 76(3):E274-82. PubMed ID: 21535827
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  • 8. Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: Effect of degree of starch pre-gelatinization.
    Xu F, Liu W, Zhang L, Liu Q, Wang F, Zhang H, Hu H, Blecker C.
    Food Chem; 2022 Dec 01; 396():133628. PubMed ID: 35843005
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  • 9. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
    Cappa C, Lucisano M, Mariotti M.
    Carbohydr Polym; 2013 Nov 06; 98(2):1657-66. PubMed ID: 24053854
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  • 14. Effects of starch from five different botanical sources on the rheological and structural properties of starch-gluten model doughs.
    Zhang D, Mu T, Sun H.
    Food Res Int; 2018 Jan 06; 103():156-162. PubMed ID: 29389601
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  • 15. Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures.
    Hussain R, Vatankhah H, Singh A, Ramaswamy HS.
    Carbohydr Polym; 2016 Oct 05; 150():299-307. PubMed ID: 27312641
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  • 16. Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate.
    Dangi N, Yadav BS, Yadav RB.
    Int J Biol Macromol; 2019 Oct 15; 139():387-396. PubMed ID: 31381921
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  • 17. 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 15; 20(5):341-51. PubMed ID: 23751547
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  • 18. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.
    Bosmans GM, Lagrain B, Deleu LJ, Fierens E, Hills BP, Delcour JA.
    J Agric Food Chem; 2012 May 30; 60(21):5461-70. PubMed ID: 22553963
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