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Journal Abstract Search

123 related items for PubMed ID: 34209649

  • 21. The effect of starch types on extensional, linear and nonlinear rheological properties of starch cracker dough.
    Berk B, Cankal YS, Köroğlu E, Yorulmaz H, Çavdaroğlu E, Ünlütürk S.
    Int J Biol Macromol; 2024 Oct; 277(Pt 1):133848. PubMed ID: 39084981
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  • 26. Radio frequency drying on functional diversity of tiger nut flour: Effects on physicochemical, structural, and rheological properties.
    Li M, Tian Y, Fan L, Xu J, Jiang L, Li R, Wang S.
    Int J Biol Macromol; 2024 Aug; 275(Pt 2):133717. PubMed ID: 38977055
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  • 27. Changes in the rheological properties of wheat dough during short-term storage of wheat.
    Hadnađev M, Dapčević Hadnađev T, Pojić M, Torbica A, Tomić J, Rakita S, Janić Hajnal E.
    J Sci Food Agric; 2015 Feb; 95(3):569-75. PubMed ID: 24921972
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  • 28. Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread.
    Ahmed J, Thomas L, Khashawi RA.
    J Food Sci; 2020 Nov; 85(11):3711-3721. PubMed ID: 33084057
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  • 29. Physicochemical, thermal and rheological properties of starches isolated from malting barley varieties.
    Pycia K, Gałkowska D, Juszczak L, Fortuna T, Witczak T.
    J Food Sci Technol; 2015 Aug; 52(8):4797-807. PubMed ID: 26243900
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  • 34. Influence of sodium alginate on the gelatinization, rheological, and retrogradation properties of rice starch.
    Yang K, Luo X, Zhai Y, Liu J, Chen K, Shao X, Wu X, Li Y, Chen Z.
    Int J Biol Macromol; 2021 Aug 31; 185():708-715. PubMed ID: 34224756
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  • 36. Characterization of water extractable arabinoxylans from a spring wheat flour: rheological properties and microstructure.
    Morales-Ortega A, Carvajal-Millan E, López-Franco Y, Rascón-Chu A, Lizardi-Mendoza J, Torres-Chavez P, Campa-Mada A.
    Molecules; 2013 Jul 16; 18(7):8417-28. PubMed ID: 23863779
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  • 37. Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties.
    Sallam YI, El-Salam EAEA, Abaza AG.
    Acta Sci Pol Technol Aliment; 2021 Jul 16; 20(1):67-78. PubMed ID: 33449521
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  • 38. 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 16; 85(1):65-76. PubMed ID: 31869859
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