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Journal Abstract Search

198 related items for PubMed ID: 36232968

  • 1. 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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  • 7. Influence of gallic acid and tannic acid on the mechanical and barrier properties of wheat gluten films.
    Hager AS, Vallons KJ, Arendt EK.
    J Agric Food Chem; 2012 Jun 20; 60(24):6157-63. PubMed ID: 22646694
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  • 9. Tailoring hydroxypropyl starch films with curdlan for enhanced properties for edible packaging.
    Wei H, Ma Q, Gao R, Fan J, Zhao M, Li M, Sun Q, Xu X, Xie F, Wang Y.
    Int J Biol Macromol; 2024 Aug 20; 274(Pt 1):133260. PubMed ID: 38901505
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  • 11. 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 20; 160():111748. PubMed ID: 36076470
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  • 13. Physicochemical properties, structural properties and gels 3D printing properties of wheat starch.
    Shi S, Wen J, Geng H, Zhan X, Liu Y.
    Int J Biol Macromol; 2024 Mar 20; 261(Pt 2):129885. PubMed ID: 38309385
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  • 14. Dough rheology and wet milling of hard waxy wheat flours.
    Guan L, Seib PA, Graybosch RA, Bean S, Shi YC.
    J Agric Food Chem; 2009 Aug 12; 57(15):7030-8. PubMed ID: 19594158
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  • 16. 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
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  • 17. 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 01; 130():108950. PubMed ID: 32156392
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  • 18. 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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  • 19. Impact of oligomeric procyanidins on wheat gluten microstructure and physicochemical properties.
    Liu R, Shi C, Song Y, Wu T, Zhang M.
    Food Chem; 2018 Sep 15; 260():37-43. PubMed ID: 29699679
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