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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

182 related items for PubMed ID: 37309203

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  • 3. Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles.
    Zhang C, Zhang S, Bie X, Zhao H, Lu F, Lu Z.
    J Sci Food Agric; 2016 Jul; 96(9):3249-55. PubMed ID: 26498333
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  • 6. Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers.
    Yang Y, Guan E, Zhang T, Li M, Bian K.
    J Food Sci; 2020 Apr; 85(4):956-963. PubMed ID: 32159235
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  • 7. Explaining the improving effect of dough crumb-sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective.
    Zhou X, Chen J, Zheng H, An D, Obadi M, Xu B.
    J Texture Stud; 2024 Jun; 55(3):e12836. PubMed ID: 38702990
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  • 9. Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles.
    Cao G, Chen X, Wang N, Tian J, Song S, Wu X, Wang L, Wen C.
    Int J Biol Macromol; 2022 Nov 30; 221():1228-1237. PubMed ID: 36087756
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  • 11. The role of inorganic salts in dough properties and noodle quality-A review.
    Obadi M, Zhang J, Xu B.
    Food Res Int; 2022 Jul 30; 157():111278. PubMed ID: 35761589
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  • 12. 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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  • 14. The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network.
    An D, Li H, Li D, Zhang D, Huang Y, Obadi M, Xu B.
    Food Chem; 2022 Nov 01; 393():133396. PubMed ID: 35679703
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  • 15. Characterization of sonicated gluten protein and subsequent rheological properties of model dough and noodles.
    Guo Z, Zhang H, Chen K, Wang Z, Chen G, Yang B, Kan J.
    J Sci Food Agric; 2023 Jan 30; 103(2):799-810. PubMed ID: 36038503
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  • 16. Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle-making potential.
    Li L, Wang Q, Niu X, Liu C, Han X, Zheng X.
    J Food Sci; 2024 Jan 30; 89(1):306-319. PubMed ID: 38018239
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  • 17. Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles.
    Cao X, Zhou S, Yi C, Wang L, Qian H, Zhang H, Qi X.
    J Texture Stud; 2017 Dec 30; 48(6):607-615. PubMed ID: 28472852
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  • 18. Effects of wheat flour particle size on physicochemical properties and quality of noodles.
    Guan E, Pang J, Yang Y, Zhang T, Li M, Bian K.
    J Food Sci; 2020 Dec 30; 85(12):4209-4214. PubMed ID: 33151559
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  • 19. Quality characteristics and cooking-induced changes on phenolic compounds of dried green tea noodles.
    Yu K, He W, Huang X, Wu D, Du C.
    J Food Sci; 2024 Jun 30; 89(6):3318-3329. PubMed ID: 38767852
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  • 20. Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids.
    Zhang T, Guan E, Yang Y, Zhang L, Liu Y, Bian K.
    Food Chem; 2022 Dec 15; 397():133567. PubMed ID: 35940090
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