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203 related items for PubMed ID: 34742838

  • 1. Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions.
    Kuang J, Ma W, Pu H, Huang J, Xiong YL.
    Int J Biol Macromol; 2021 Dec 15; 193(Pt B):1707-1715. PubMed ID: 34742838
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  • 2. Effects of glutenin and gliadin modified by protein-glutaminase on pasting, rheological properties and microstructure of potato starch.
    Chen B, Zhang B, Li MN, Xie Y, Chen HQ.
    Food Chem; 2018 Jul 01; 253():148-155. PubMed ID: 29502815
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  • 3. Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten.
    Yang Z, Xu D, Zhou H, Wu F, Xu X.
    Int J Biol Macromol; 2022 Jul 01; 212():517-526. PubMed ID: 35623461
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  • 4. Adlay starch-gluten composite gel: Effects of adlay starch on rheological and structural properties of gluten gel to molecular and physico-chemical characteristics.
    Li C, Chen G, Ran C, Liu L, Wang S, Xu Y, Tan Y, Kan J.
    Food Chem; 2019 Aug 15; 289():121-129. PubMed ID: 30955593
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  • 6. Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review.
    Wang Z, Ma S, Sun B, Wang F, Huang J, Wang X, Bao Q.
    Int J Biol Macromol; 2021 Apr 30; 177():474-484. PubMed ID: 33636262
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  • 11. 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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  • 12. Effect of glutenin and gliadin modified by protein-glutaminase on retrogradation properties and digestibility of potato starch.
    Chen B, Wang YR, Fan JL, Yang Q, Chen HQ.
    Food Chem; 2019 Dec 15; 301():125226. PubMed ID: 31357003
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  • 13. Effects of exogenous starch on the structural-thermal properties of gluten in wheat with HMW-GS variations at Glu-D1 locus.
    Song L, Zhao L, Liu Z, Li L, Zheng J, Li X.
    Food Res Int; 2020 Apr 15; 130():108950. PubMed ID: 32156392
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  • 14. Rheological properties of wheat starch influenced by amylose-lysophosphatidylcholine complexation at different gelation phases.
    Ahmadi-Abhari S, Woortman AJ, Hamer RJ, Loos K.
    Carbohydr Polym; 2015 May 20; 122():197-201. PubMed ID: 25817659
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  • 15. 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
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  • 16. Dynamic viscoelastic and tensile properties of gluten and glutenin gels of common wheats of different strength.
    Lee CC, Mulvaney SJ.
    J Agric Food Chem; 2003 Apr 09; 51(8):2317-27. PubMed ID: 12670176
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  • 19. Interaction of barley β-d-glucan with wheat starch: Effect on the pasting and rheological properties.
    Li Y, Zhu K, Guo X, Peng W, Zhou H.
    Int J Biol Macromol; 2016 Nov 09; 92():70-76. PubMed ID: 27370749
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  • 20. Interaction between A-type/B-type starch granules and gluten in dough during mixing.
    Li M, Liu C, Zheng X, Hong J, Bian K, Li L.
    Food Chem; 2021 Oct 01; 358():129870. PubMed ID: 33940292
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