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Journal Abstract Search

203 related items for PubMed ID: 36148559

  • 21. 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; 160():111748. PubMed ID: 36076470
    [Abstract] [Full Text] [Related]

  • 22. Evaluation of heat stress through delayed sowing on physicochemical and functional characteristics of grains, whole meals and flours of India wheat.
    Singh N, Virdi AS, Katyal M, Kaur A, Kaur D, Ahlawat AK, Singh AM, Kumar Sharma R.
    Food Chem; 2021 May 15; 344():128725. PubMed ID: 33279352
    [Abstract] [Full Text] [Related]

  • 23. Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.).
    Cao X, Tong J, Ding M, Wang K, Wang L, Cheng D, Li H, Liu A, Liu J, Zhao Z, Wang Z, Gao X.
    Food Chem; 2019 Nov 01; 297():125000. PubMed ID: 31253276
    [Abstract] [Full Text] [Related]

  • 24. Gluten-starch interface characteristics and wheat dough rheology-Insights from hybrid artificial systems.
    Brandner S, Becker T, Jekle M.
    J Food Sci; 2022 Apr 01; 87(4):1375-1385. PubMed ID: 35289417
    [Abstract] [Full Text] [Related]

  • 25. Pasting, thermo, and Mixolab thermomechanical properties of potato starch-wheat gluten composite systems.
    Xu F, Liu W, Liu Q, Zhang C, Hu H, Zhang H.
    Food Sci Nutr; 2020 May 01; 8(5):2279-2287. PubMed ID: 32405385
    [Abstract] [Full Text] [Related]

  • 26. 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
    [Abstract] [Full Text] [Related]

  • 27. Impact of pyranose oxidase from Trametes multicolor, glucose oxidase from Aspergillus niger and hydrogen peroxide on protein agglomeration in wheat flour gluten-starch separation.
    Decamps K, Gryp G, Joye IJ, Courtin CM, Delcour JA.
    Food Chem; 2014 Apr 01; 148():235-9. PubMed ID: 24262551
    [Abstract] [Full Text] [Related]

  • 28. Effect of temperature and selected sugars on dilute solution properties of two hairless canary seed starches compared with wheat starch.
    Heydari A, Razavi SMA, Irani M.
    Int J Biol Macromol; 2018 Mar 01; 108():1207-1218. PubMed ID: 29137998
    [Abstract] [Full Text] [Related]

  • 29. Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.
    Mudgil D, Barak S, Khatkar BS.
    Int J Biol Macromol; 2016 Dec 01; 93(Pt A):131-135. PubMed ID: 27565295
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  • 31. 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 01; 85(1):65-76. PubMed ID: 31869859
    [Abstract] [Full Text] [Related]

  • 32. Impact of chlorine treatment on properties of wheat flour and its components in the presence of sucrose.
    Bosmans GM, Peene LJ, Van Haesendonck I, Brijs K, Delcour JA.
    Food Chem; 2019 Feb 15; 274():434-443. PubMed ID: 30372962
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  • 34. Lipases as Processing Aids in the Separation of Wheat Flour into Gluten and Starch: Impact on the Lipid Population, Gluten Agglomeration, and Yield.
    Melis S, Pauly A, Gerits LR, Pareyt B, Delcour JA.
    J Agric Food Chem; 2017 Mar 08; 65(9):1932-1940. PubMed ID: 28240876
    [Abstract] [Full Text] [Related]

  • 35. Effect of inulin on rheological and thermal properties of gluten-free dough.
    Juszczak L, Witczak T, Ziobro R, Korus J, Cieślik E, Witczak M.
    Carbohydr Polym; 2012 Sep 01; 90(1):353-60. PubMed ID: 24751052
    [Abstract] [Full Text] [Related]

  • 36. Effects of enzymatic hydrolysis of protein on the pasting properties of different types of wheat flour.
    Chen JS, Wang SY, Deng ZY, Zhang XY, Feng SL, Yuan HQ, Tian JC.
    J Food Sci; 2012 May 01; 77(5):C546-50. PubMed ID: 22510095
    [Abstract] [Full Text] [Related]

  • 37. Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars.
    Woo HD, We GJ, Kang TY, Shon KH, Chung HW, Yoon MR, Lee JS, Ko S.
    J Food Sci; 2015 Oct 01; 80(10):E2208-16. PubMed ID: 26352343
    [Abstract] [Full Text] [Related]

  • 38. Rheological properties and microstructure of wheat flour dough systems with enzyme-hydrolyzed mashed potatoes.
    Chen G, Zhao R, Zhang Y, Liu Q, Guo Z, Zhang G, Wu T, Liu W, Hu H.
    J Food Sci; 2024 Feb 01; 89(2):941-953. PubMed ID: 38317415
    [Abstract] [Full Text] [Related]

  • 39. The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour.
    Pycia K, Juszczak L.
    Molecules; 2021 Jun 29; 26(13):. PubMed ID: 34209649
    [Abstract] [Full Text] [Related]

  • 40. Effects of particle size on quality characteristics of stone-milled whole wheat flour.
    Cai M, Shen C, Li Y, Xiong S, Li F.
    J Sci Food Agric; 2023 Mar 30; 103(5):2483-2491. PubMed ID: 36694095
    [Abstract] [Full Text] [Related]

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