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Journal Abstract Search

152 related items for PubMed ID: 28395821

  • 1. Interactions between soluble dietary fibers and wheat gluten in dough studied by confocal laser scanning microscopy.
    Li Q, Liu R, Wu T, Zhang M.
    Food Res Int; 2017 May; 95():19-27. PubMed ID: 28395821
    [Abstract] [Full Text] [Related]

  • 2. Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties.
    Li Q, Liu R, Wu T, Wang M, Zhang M.
    J Agric Food Chem; 2016 Nov 23; 64(46):8735-8744. PubMed ID: 27744696
    [Abstract] [Full Text] [Related]

  • 3. Aggregation and rheological behavior of soluble dietary fibers from wheat bran.
    Li Q, Liu R, Wu T, Zhang M.
    Food Res Int; 2017 Dec 23; 102():291-302. PubMed ID: 29195951
    [Abstract] [Full Text] [Related]

  • 4. Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread.
    Wang XY, Guo XN, Zhu KX.
    Food Chem; 2016 Jun 15; 201():275-83. PubMed ID: 26868577
    [Abstract] [Full Text] [Related]

  • 5. 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 15; 103():156-162. PubMed ID: 29389601
    [Abstract] [Full Text] [Related]

  • 6. Role of N-terminal domain of HMW 1Dx5 in the functional and structural properties of wheat dough.
    Wang JJ, Liu G, Huang YB, Zeng QH, Song GS, Hou Y, Li L, Hu SQ.
    Food Chem; 2016 Dec 15; 213():682-690. PubMed ID: 27451235
    [Abstract] [Full Text] [Related]

  • 7. 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 15; 97(1):191-198. PubMed ID: 26969875
    [Abstract] [Full Text] [Related]

  • 8. Wheat dough microstructure: the relation between visual structure and mechanical behavior.
    Jekle M, Becker T.
    Crit Rev Food Sci Nutr; 2015 Jan 15; 55(3):369-82. PubMed ID: 24915380
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  • 15. [Physicochemical properties of proteins from wheat grown under high-contrast climatic conditions].
    Kolpakova VV, Molchanova EN, Vasil'ev AV, Chumikina LV.
    Prikl Biokhim Mikrobiol; 2007 Jan 15; 43(3):382-90. PubMed ID: 17619588
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  • 16. Distribution of deoxynivalenol in wheat, wheat flour, bran, and gluten, and variability associated with the test procedure.
    Samar MM, Fontán CF, Resnik SL, Pacin AM, Castillo MD.
    J AOAC Int; 2003 Jan 15; 86(3):551-6. PubMed ID: 12852575
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  • 17. Structural consequences of the interaction of puroindolines with gluten proteins.
    Quayson ET, Marti A, Morris CF, Marengo M, Bonomi F, Seetharaman K, Iametti S.
    Food Chem; 2018 Jul 01; 253():255-261. PubMed ID: 29502829
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  • 19. Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system.
    Chen SX, Ni ZJ, Thakur K, Wang S, Zhang JG, Shang YF, Wei ZJ.
    Food Chem; 2021 Sep 01; 355():129500. PubMed ID: 33780794
    [Abstract] [Full Text] [Related]

  • 20. Extraction of arabinoxylans from wheat bran using hydrothermal processes assisted by heterogeneous catalysts.
    Sánchez-Bastardo N, Romero A, Alonso E.
    Carbohydr Polym; 2017 Mar 15; 160():143-152. PubMed ID: 28115088
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