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Journal Abstract Search

352 related items for PubMed ID: 32776580

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  • 2. Optimization of soy protein isolate, microbial transglutaminase and glucono-δ-lactone in gluten-free rice noodles.
    Ojukwu M, Ofoedu C, Seow EK, Easa AM.
    J Sci Food Agric; 2021 Jul; 101(9):3732-3741. PubMed ID: 33301191
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  • 3. Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam.
    Ojukwu M, Tan HL, Murad M, Nafchi AM, Easa AM.
    Food Sci Technol Int; 2023 Dec; 29(8):799-808. PubMed ID: 36000280
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  • 4. Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents.
    Yeoh SY, Alkarkhi AF, Ramli SB, Easa AM.
    Int J Food Sci Nutr; 2011 Jun; 62(4):410-7. PubMed ID: 21306189
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  • 5. Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by CaCl2, glucono-δ-lactone (GDL), and transglutaminase: influence of thermal treatments before and/or after emulsification.
    Tang CH, Chen L, Foegeding EA.
    J Agric Food Chem; 2011 Apr 27; 59(8):4071-7. PubMed ID: 21381784
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  • 6. Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid.
    Yang X, Ren Y, Liu H, Huo C, Li L.
    Int J Biol Macromol; 2021 Aug 31; 185():462-470. PubMed ID: 34147525
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  • 8. Effect of setting temperature on glucono-δ-lactone-induced gelation of silver carp surimi.
    Weng W, Zheng W.
    J Sci Food Agric; 2015 May 31; 95(7):1528-34. PubMed ID: 25131135
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  • 10. Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culture.
    Pang Z, Xu R, Zhu Y, Li H, Bansal N, Liu X.
    Food Res Int; 2019 Jul 31; 121():798-805. PubMed ID: 31108810
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  • 11. Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone.
    Grygorczyk A, Corredig M.
    Food Chem; 2013 Dec 01; 141(3):1716-21. PubMed ID: 23870883
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  • 16. Quality assessment of noodles made from blends of rice flour and canna starch.
    Wandee Y, Uttapap D, Puncha-arnon S, Puttanlek C, Rungsardthong V, Wetprasit N.
    Food Chem; 2015 Jul 15; 179():85-93. PubMed ID: 25722142
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  • 17. 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 15; 20(3):171-82. PubMed ID: 23744117
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  • 18. Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross-linked phosphorylated RS4 wheat starch.
    Hsieh CF, Wang LK, Xu B, Seib PA, Shi YC.
    J Sci Food Agric; 2020 Dec 15; 100(15):5334-5343. PubMed ID: 32533775
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