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Journal Abstract Search

497 related items for PubMed ID: 28530586

  • 1. Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose.
    Peng B, Li Y, Ding S, Yang J.
    Food Chem; 2017 Oct 15; 233():369-377. PubMed ID: 28530586
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  • 2. 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 15; 49(1):38-46. PubMed ID: 28472867
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  • 4. Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1H NMR relaxometry.
    Hemdane S, Jacobs PJ, Bosmans GM, Verspreet J, Delcour JA, Courtin CM.
    Food Chem; 2017 Dec 01; 236():76-86. PubMed ID: 28624092
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  • 6. 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 15; 101(10):4373-4379. PubMed ID: 33417243
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  • 7. Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ.
    Vidosavljević S, Zahorec J, Bojanić N, Stojkov V, Rakić D, Šoronja-Simović D, Fišteš A.
    Food Sci Technol Int; 2023 Oct 15; 29(7):683-695. PubMed ID: 35746873
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  • 11. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
    Yuan B, Zhao L, Yang W, McClements DJ, Hu Q.
    J Food Sci; 2017 Sep 15; 82(9):2041-2050. PubMed ID: 28753727
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  • 12. 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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  • 15. 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 21; 26(22):. PubMed ID: 34834126
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