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Journal Abstract Search

203 related items for PubMed ID: 36148559

  • 1. Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch-gluten systems in water and sucrose.
    Teobaldi AG, Barrera GN, Severini H, Ribotta PD.
    J Sci Food Agric; 2023 Feb; 103(3):1377-1384. PubMed ID: 36148559
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  • 2. Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch-Gluten Systems.
    Teobaldi AG, Barrera GN, Ribotta PD.
    Foods; 2024 Feb 24; 13(5):. PubMed ID: 38472801
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  • 4. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems.
    Barrera GN, León AE, Ribotta PD.
    J Sci Food Agric; 2016 May 24; 96(7):2539-46. PubMed ID: 26251131
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  • 7. 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
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  • 8. 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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  • 9. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.
    Ma S, Li L, Wang XX, Zheng XL, Bian K, Bao QD.
    Food Chem; 2016 Jul 01; 202():120-4. PubMed ID: 26920275
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  • 10. Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics.
    Wang J, Sun X, Xu X, Sun Q, Li M, Wang Y, Xie F.
    Int J Mol Sci; 2022 Oct 01; 23(19):. PubMed ID: 36232968
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  • 11. Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt.
    Chen G, Ehmke L, Sharma C, Miller R, Faa P, Smith G, Li Y.
    Food Chem; 2019 Mar 01; 275():569-576. PubMed ID: 30724234
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  • 12. The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking.
    Woodbury TJ, Lust AL, Mauer LJ.
    J Food Sci; 2021 Mar 01; 86(3):687-698. PubMed ID: 33496959
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  • 13. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.
    Kweon M, Slade L, Levine H, Gannon D.
    Crit Rev Food Sci Nutr; 2014 Mar 01; 54(1):115-38. PubMed ID: 24188236
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  • 14. Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starch.
    Zolelmein A, Movahhed S, Azizi MH, Ahmadi Chenarbon H.
    J Texture Stud; 2020 Jun 01; 51(3):453-463. PubMed ID: 31736074
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  • 15. Rheological and microstructural characterization of wheat dough formulated with konjac glucomannan.
    Meng K, Gao H, Zeng J, Zhao J, Qin Y, Li G, Su T.
    J Sci Food Agric; 2021 Aug 15; 101(10):4373-4379. PubMed ID: 33417243
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  • 16. Effect of Mesona chinensis polysaccharide on the pasting, thermal and rheological properties of wheat starch.
    Liu S, Lin L, Shen M, Wang W, Xiao Y, Xie J.
    Int J Biol Macromol; 2018 Oct 15; 118(Pt A):945-951. PubMed ID: 29972769
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  • 17. 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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  • 18. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM, Bean SR, Herald TJ, Aramouni FM.
    J Food Sci; 2012 Jun 15; 77(6):C684-9. PubMed ID: 22671523
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  • 19. Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour.
    Pycia K, Kaszuba J, Posadzka Z, Juszczak L.
    Polymers (Basel); 2023 Apr 13; 15(8):. PubMed ID: 37112017
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  • 20. Effects of starch from five different botanical sources on the rheological and structural properties of starch-gluten model doughs.
    Zhang D, Mu T, Sun H.
    Food Res Int; 2018 Jan 13; 103():156-162. PubMed ID: 29389601
    [Abstract] [Full Text] [Related]

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