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Journal Abstract Search

203 related items for PubMed ID: 34742838

  • 21. Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten.
    Zhou T, Zhang L, Liu Q, Liu W, Hu H.
    Food Res Int; 2021 Jul; 145():110397. PubMed ID: 34112400
    [Abstract] [Full Text] [Related]

  • 22. 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
    [Abstract] [Full Text] [Related]

  • 23. Influence of high-molecular-weight glutenin subunit composition at Glu-A1 and Glu-D1 loci on secondary and micro structures of gluten in wheat (Triticum aestivum L.).
    Li X, Liu T, Song L, Zhang H, Li L, Gao X.
    Food Chem; 2016 Dec 15; 213():728-734. PubMed ID: 27451241
    [Abstract] [Full Text] [Related]

  • 24. Enhanced B-type starch granules proportion modulates starch-gluten interactions during the thermal processing of reconstituted doughs.
    Lin Q, Liang W, Shen H, Niu L, Zhao W, Li W.
    Food Chem; 2024 Oct 01; 454():139712. PubMed ID: 38795618
    [Abstract] [Full Text] [Related]

  • 25. Aqueous ozone effects on wheat gluten: Yield, structure, and rheology.
    Fan X, Jiang J, Wang J, Liu C, Shang J, Zheng X.
    J Food Sci; 2024 Oct 01; 89(10):6283-6295. PubMed ID: 39218955
    [Abstract] [Full Text] [Related]

  • 26. Fractionation and reconstitution experiments provide insight into the role of gluten and starch interactions in pasta quality.
    Delcour JA, Vansteelandt J, Hythier M, Abécassis J, Sindic M, Deroanne C.
    J Agric Food Chem; 2000 Sep 01; 48(9):3767-73. PubMed ID: 10995268
    [Abstract] [Full Text] [Related]

  • 27. Moderate addition of B-type starch granules improves the rheological properties of wheat dough.
    Guo L, Wang Q, Chen H, Wu D, Dai C, Chen Y, Ma Y, Wang Z, Li H, Cao X, Gao X.
    Food Res Int; 2022 Oct 01; 160():111748. PubMed ID: 36076470
    [Abstract] [Full Text] [Related]

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  • 29. Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism.
    Jia F, Ma Z, Wang X, Li X, Liu L, Hu X.
    Food Chem; 2019 Nov 15; 298():125081. PubMed ID: 31260952
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  • 31. Rheological, thermal, and structural properties of heat-induced gluten gel: Effects of starch with varying degrees of debranching.
    Xu K, Kuang J.
    Int J Biol Macromol; 2024 Jun 15; 272(Pt 1):132678. PubMed ID: 38801851
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  • 33. 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 15; 53():38-41. PubMed ID: 23142154
    [Abstract] [Full Text] [Related]

  • 34. Small and large strain rheology of gluten and gluten-starch doughs containing wheat bran dietary fiber.
    Ma S, Han W, Li L, Wang X.
    J Sci Food Agric; 2020 Jan 15; 100(1):177-183. PubMed ID: 31471913
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  • 36. Effects of the size distribution of wheat starch on noodles with and without gluten.
    Yan H, Lu Q.
    J Texture Stud; 2021 Feb 15; 52(1):101-109. PubMed ID: 32978792
    [Abstract] [Full Text] [Related]

  • 37. 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
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