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Journal Abstract Search

727 related items for PubMed ID: 30724234

  • 1. 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]

  • 2. 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
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  • 4. The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten.
    Li S, Liu Y, Tong J, Yu L, Ding M, Zhang Z, Rehman AU, Majzoobi M, Wang Z, Gao X.
    Food Res Int; 2020 Apr 05; 130():108914. PubMed ID: 32156364
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  • 6. 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
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  • 7. 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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  • 8. Low-sodium salt mediated aggregation behavior of gluten in wheat dough.
    Wang X, Liang Y, Wang Q, Chen Y, Liu H, Wang J.
    Int J Biol Macromol; 2022 Apr 30; 205():231-239. PubMed ID: 35189171
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  • 9. 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
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  • 10. 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 15; 89(10):6283-6295. PubMed ID: 39218955
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  • 11. 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
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  • 12. 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
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  • 13. 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
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  • 14. 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 01; 20(5):341-51. PubMed ID: 23751547
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  • 15. Interactions between dietary fiber and ferulic acid change the aggregation of glutenin, gliadin and glutenin macropolymer in wheat flour system.
    Feng Y, Zhang H, Fu B, Iftikhar M, Liu G, Wang J.
    J Sci Food Agric; 2021 Mar 30; 101(5):1979-1988. PubMed ID: 32918287
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  • 16. 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 30; 82(9):2041-2050. PubMed ID: 28753727
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  • 18. 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
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