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Pubmed for Handhelds

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Journal Abstract Search

272 related items for PubMed ID: 29085126

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  • 2. Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles.
    Cao G, Chen X, Wang N, Tian J, Song S, Wu X, Wang L, Wen C.
    Int J Biol Macromol; 2022 Nov 30; 221():1228-1237. PubMed ID: 36087756
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  • 6. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.
    Gulia N, Khatkar BS.
    Food Sci Technol Int; 2014 Apr 30; 20(3):171-82. PubMed ID: 23744117
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  • 8. Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread.
    Guo J, Liu F, Gan C, Wang Y, Wang P, Li X, Hao J.
    Food Chem; 2022 Jan 30; 368():130853. PubMed ID: 34425337
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  • 11. Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality.
    He Y, Guo J, Ren G, Cui G, Han S, Liu J.
    Food Chem; 2020 Nov 15; 330():127243. PubMed ID: 32521403
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  • 12. Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough.
    Cui T, Liu R, Wu T, Sui W, Zhang M.
    Polymers (Basel); 2019 May 02; 11(5):. PubMed ID: 31052589
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  • 16. Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase.
    Zhu X, Zhang S, Bian L, Shen J, Zhang C, Manickam S, Tao Y, Lu Z.
    Foods; 2023 Nov 16; 12(22):. PubMed ID: 38002203
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  • 18. Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism.
    Jia F, Ma Z, Wang X, Li X, Liu L, Hu X.
    Food Chem; 2019 Nov 15; 298():125081. PubMed ID: 31260952
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  • 19. Explaining the improving effect of dough crumb-sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective.
    Zhou X, Chen J, Zheng H, An D, Obadi M, Xu B.
    J Texture Stud; 2024 Jun 15; 55(3):e12836. PubMed ID: 38702990
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  • 20. Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac Glucomannan.
    Zhang Q, Huang L, Li H, Zhao D, Cao J, Song Y, Liu X.
    Molecules; 2022 May 12; 27(10):. PubMed ID: 35630579
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