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185 related items for PubMed ID: 32073852

  • 1. Water-Extractable Arabinoxylan-Induced Changes in the Conformation and Polymerization Behavior of Gluten upon Thermal Treatment.
    Wang P, Zhao X, Yang R, Zhou Y, Zhou Q, Gu Z, Jiang D.
    J Agric Food Chem; 2020 Apr 01; 68(13):4005-4016. PubMed ID: 32073852
    [Abstract] [Full Text] [Related]

  • 2. Effects of Water-Extractable Arabinoxylan on the Physicochemical Properties and Structure of Wheat Gluten by Thermal Treatment.
    Zhu Y, Wang Y, Li J, Li F, Teng C, Li X.
    J Agric Food Chem; 2017 Jun 14; 65(23):4728-4735. PubMed ID: 28511540
    [Abstract] [Full Text] [Related]

  • 3. Investigation the influences of water-extractable and water-unextractable arabinoxylan on the quality of whole wheat you-tiao and its mechanism.
    Sun J, Zhou R, Qian H, Li Y, Zhang H, Qi X, Wang L.
    Food Chem; 2022 Aug 30; 386():132809. PubMed ID: 35364498
    [Abstract] [Full Text] [Related]

  • 4. Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch.
    Hou C, Zhao X, Tian M, Zhou Y, Yang R, Gu Z, Wang P.
    Food Chem; 2020 Jul 15; 318():126477. PubMed ID: 32126465
    [Abstract] [Full Text] [Related]

  • 5. Heat-induced polymerization behavior variation of frozen-stored gluten.
    Wang P, Zou M, Gu Z, Yang R.
    Food Chem; 2018 Jul 30; 255():242-251. PubMed ID: 29571473
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  • 6. Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten.
    Wang P, Wang G, Zhang Y, Lv X, Xie C, Shen J, Yang R, Gu Z, Zhou J, Jiang D.
    J Agric Food Chem; 2022 Nov 23; 70(46):14784-14797. PubMed ID: 36265514
    [Abstract] [Full Text] [Related]

  • 7. Interactions between gluten and water-unextractable arabinoxylan during the thermal treatment.
    Si X, Li T, Zhang Y, Zhang W, Qian H, Li Y, Zhang H, Qi X, Wang L.
    Food Chem; 2021 May 30; 345():128785. PubMed ID: 33310257
    [Abstract] [Full Text] [Related]

  • 8. The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber.
    Ma S, Han W, Li L, Zheng X, Wang X.
    Food Funct; 2019 Jan 22; 10(1):172-179. PubMed ID: 30516204
    [Abstract] [Full Text] [Related]

  • 9. Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins.
    Girard AL, Bean SR, Tilley M, Adrianos SL, Awika JM.
    Food Chem; 2018 Apr 15; 245():1154-1162. PubMed ID: 29287335
    [Abstract] [Full Text] [Related]

  • 10. Water-extractable and water-unextractable arabinoxylans affect gluten agglomeration behavior during wheat flour gluten-starch separation.
    Frederix SA, Van Hoeymissen KE, Courtin CM, Delcour JA.
    J Agric Food Chem; 2004 Dec 29; 52(26):7950-6. PubMed ID: 15612781
    [Abstract] [Full Text] [Related]

  • 11. Heat-induced interaction between egg white protein and wheat gluten.
    Luo Y, Li M, Zhu KX, Guo XN, Peng W, Zhou HM.
    Food Chem; 2016 Apr 15; 197(Pt A):699-708. PubMed ID: 26617006
    [Abstract] [Full Text] [Related]

  • 12. Enzymatic Properties of endo-1,4-β-xylanase from Wheat Malt.
    Peng Z, Jin Y, Du J.
    Protein Pept Lett; 2019 Apr 15; 26(5):332-338. PubMed ID: 30816076
    [Abstract] [Full Text] [Related]

  • 13. Molecular Analysis of the Polymeric Glutenins with Gliadin-Like Characteristics That Were Produced by Acid Dispersion of Wheat Gluten.
    Murakami T, Nishimura T, Kitabatake N, Tani F.
    J Food Sci; 2016 Mar 15; 81(3):C553-62. PubMed ID: 26865190
    [Abstract] [Full Text] [Related]

  • 14. Wheat gluten structure and (non-)covalent network formation during deep-fat frying.
    Riley IM, Verma U, Verboven P, Nicolai BM, Delcour JA.
    Food Res Int; 2024 Jul 15; 188():114503. PubMed ID: 38823881
    [Abstract] [Full Text] [Related]

  • 15. Effects of different molecular weight water-extractable arabinoxylans on the physicochemical properties and structure of wheat gluten.
    Zhu Y, Li F, Wang Y, Li J, Teng C, Wang C, Li X.
    J Food Sci Technol; 2019 Jan 15; 56(1):340-349. PubMed ID: 30728576
    [Abstract] [Full Text] [Related]

  • 16. Chemistry of gluten proteins.
    Wieser H.
    Food Microbiol; 2007 Apr 15; 24(2):115-9. PubMed ID: 17008153
    [Abstract] [Full Text] [Related]

  • 17. Impact of redox agents on the extractability of gluten proteins during bread making.
    Lagrain B, Thewissen BG, Brijs K, Delcour JA.
    J Agric Food Chem; 2007 Jun 27; 55(13):5320-5. PubMed ID: 17536834
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  • 18. Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten.
    Khatkar BS, Barak S, Mudgil D.
    Int J Biol Macromol; 2013 Feb 27; 53():38-41. PubMed ID: 23142154
    [Abstract] [Full Text] [Related]

  • 19. Thermal behavior of native and hydrophobized wheat gluten, gliadin and glutenin-rich fractions by modulated DSC.
    Micard V, Guilbert S.
    Int J Biol Macromol; 2000 Jun 13; 27(3):229-36. PubMed ID: 10828369
    [Abstract] [Full Text] [Related]

  • 20. Purification, Identification, and Characterization of an Endo-1,4-β-Xylanase from Wheat Malt.
    Peng Z, Jin Y.
    Molecules; 2020 Mar 29; 25(7):. PubMed ID: 32235408
    [Abstract] [Full Text] [Related]

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