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PUBMED FOR HANDHELDS

Journal Abstract Search

248 related items for PubMed ID: 31174801

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  • 2. Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread.
    Verbauwhede AE, Lambrecht MA, Fierens E, Hermans S, Shegay O, Brijs K, Delcour JA.
    Food Chem; 2018 Oct 30; 264():118-125. PubMed ID: 29853355
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  • 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
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  • 9. Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making.
    Wang P, Liu K, Yang R, Gu Z, Zhou Q, Jiang D.
    J Agric Food Chem; 2019 Mar 27; 67(12):3480-3490. PubMed ID: 30817141
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  • 10. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
    Xu X, Luo Z, Yang Q, Xiao Z, Lu X.
    Food Chem; 2019 Oct 01; 294():87-95. PubMed ID: 31126509
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  • 12. Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches.
    Zanoletti M, Marti A, Marengo M, Iametti S, Pagani MA, Renzetti S.
    Food Res Int; 2017 Dec 01; 102():728-737. PubMed ID: 29196006
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  • 13. Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making.
    Janssen F, Wouters AGB, Pareyt B, Gerits LR, Delcour JA, Waelkens E, Derua R.
    Food Res Int; 2018 Oct 01; 112():299-311. PubMed ID: 30131141
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  • 14. The Impact of Parbaking on the Crumb Firming Mechanism of Fully Baked Tin Wheat Bread.
    Nivelle MA, Bosmans GM, Delcour JA.
    J Agric Food Chem; 2017 Nov 22; 65(46):10074-10083. PubMed ID: 29056050
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  • 15. 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
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  • 17. Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.
    Heredia-Sandoval NG, Calderón de la Barca AM, Carvajal-Millán E, Islas-Rubio AR.
    Food Funct; 2018 Jan 24; 9(1):534-540. PubMed ID: 29260184
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  • 19. The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility.
    Ogilvie O, Roberts S, Sutton K, Gerrard J, Larsen N, Domigan L.
    Food Res Int; 2021 Feb 24; 140():109988. PubMed ID: 33648223
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  • 20. Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicator.
    Pareyt B, Bruneel C, Brijs K, Goesaert H, Delcour JA.
    J Agric Food Chem; 2010 Jan 13; 58(1):353-60. PubMed ID: 19924888
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