These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

547 related items for PubMed ID: 29879838

  • 1. Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization.
    Chen G, Ehmke L, Miller R, Faa P, Smith G, Li Y.
    J Agric Food Chem; 2018 Jul 05; 66(26):6840-6850. PubMed ID: 29879838
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Small and large strain rheology of gluten and gluten-starch doughs containing wheat bran dietary fiber.
    Ma S, Han W, Li L, Wang X.
    J Sci Food Agric; 2020 Jan 15; 100(1):177-183. PubMed ID: 31471913
    [Abstract] [Full Text] [Related]

  • 5. Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality.
    Avramenko NA, Hopkins EJ, Hucl P, Scanlon MG, Nickerson MT.
    Food Chem; 2020 Aug 01; 320():126615. PubMed ID: 32203834
    [Abstract] [Full Text] [Related]

  • 6. 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 01; 103():156-162. PubMed ID: 29389601
    [Abstract] [Full Text] [Related]

  • 7. Aqueous ozone effects on wheat gluten: Yield, structure, and rheology.
    Fan X, Jiang J, Wang J, Liu C, Shang J, Zheng X.
    J Food Sci; 2024 Oct 01; 89(10):6283-6295. PubMed ID: 39218955
    [Abstract] [Full Text] [Related]

  • 8. Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough.
    Jeong S, Kim HW, Lee S.
    Food Chem; 2017 Apr 15; 221():1539-1545. PubMed ID: 27979127
    [Abstract] [Full Text] [Related]

  • 9. Behavior of wheat flour dough at different pretreated temperatures through rheological characteristics and molecular interactions of proteins.
    Yang YL, Guan EQ, Zhang TJ, Xu F, Li MM, Bian K.
    Food Chem; 2023 Mar 15; 404(Pt A):134188. PubMed ID: 36244074
    [Abstract] [Full Text] [Related]

  • 10. Concentration dependent rate constants of sodium substitute functionalities during wheat dough development.
    Jekle M, Necula A, Jekle M, Becker T.
    Food Res Int; 2019 Feb 15; 116():346-353. PubMed ID: 30716955
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 12. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes.
    Beck M, Jekle M, Becker T.
    J Sci Food Agric; 2012 Feb 15; 92(3):585-92. PubMed ID: 21953245
    [Abstract] [Full Text] [Related]

  • 13. Effects of Hofmeister salt series on gluten network formation: Part I. Cation series.
    Tuhumury HC, Small DM, Day L.
    Food Chem; 2016 Dec 01; 212():789-97. PubMed ID: 27374596
    [Abstract] [Full Text] [Related]

  • 14. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
    Katyal M, Singh N, Virdi AS, Kaur A, Ahlawat AK, Singh AM, Bajaj R.
    J Food Sci; 2020 Jan 01; 85(1):65-76. PubMed ID: 31869859
    [Abstract] [Full Text] [Related]

  • 15. The formation and properties of wheat flour doughs.
    Hoseney RC, Rogers DE.
    Crit Rev Food Sci Nutr; 1990 Jan 01; 29(2):73-93. PubMed ID: 2198884
    [Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Impact of oligomeric procyanidins on wheat gluten microstructure and physicochemical properties.
    Liu R, Shi C, Song Y, Wu T, Zhang M.
    Food Chem; 2018 Sep 15; 260():37-43. PubMed ID: 29699679
    [Abstract] [Full Text] [Related]

  • 20. The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles.
    Sun X, Bu Z, Qiao B, Drawbridge P, Fang Y.
    Food Chem; 2023 Jun 01; 410():135447. PubMed ID: 36640654
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 28.