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Journal Abstract Search

174 related items for PubMed ID: 37832423

  • 1. Effects of oil and heating on the physicochemical and microstructural properties of gluten-starch dough.
    Chen H, Huang J, Su Y, Fu M, Kan J.
    Food Chem; 2024 Mar 15; 436():137571. PubMed ID: 37832423
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  • 2. Gluten-starch interface characteristics and wheat dough rheology-Insights from hybrid artificial systems.
    Brandner S, Becker T, Jekle M.
    J Food Sci; 2022 Apr 15; 87(4):1375-1385. PubMed ID: 35289417
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  • 3. Effect of oleic acid-rich rapeseed oil on the physicochemical, rheological, and structural characteristics of wheat dough.
    Chen H, Li H, Chen K, Wang Z, Fu M, Kan J.
    Food Chem; 2024 Nov 15; 458():140227. PubMed ID: 38943950
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  • 4. 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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  • 6. Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing.
    Shen H, Yan M, Liu X, Ge X, Zeng J, Gao H, Zhang G, Li W.
    Int J Biol Macromol; 2023 Jul 31; 244():125371. PubMed ID: 37330103
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  • 7. The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles.
    Sun X, Bu Z, Qiao B, Drawbridge P, Fang Y.
    Food Chem; 2023 Jun 01; 410():135447. PubMed ID: 36640654
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  • 9. Effect of oil pomaces on thermal properties of model dough and gluten network studied by thermogravimetry and differential scanning calorimetry.
    Rumińska W, Markiewicz KH, Wilczewska AZ, Nawrocka A.
    Food Chem; 2021 Oct 01; 358():129882. PubMed ID: 33940294
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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. Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties.
    Li L, Liu Z, Li X, Chu X, Yang W, Wang B, Xie Y, Li X.
    Front Nutr; 2023 Mar 01; 10():1195505. PubMed ID: 37266134
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  • 13. Development of a novel model dough based on mechanically activated cassava starch and gluten protein: Application in bread.
    Liu R, Sun W, Zhang Y, Huang Z, Hu H, Zhao M, Li W.
    Food Chem; 2019 Dec 01; 300():125196. PubMed ID: 31330373
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  • 14. Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour.
    Hackenberg S, Vogel C, Scherf KA, Jekle M, Becker T.
    Food Chem; 2019 Aug 30; 290():64-71. PubMed ID: 31000057
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  • 17. 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 30; 160():111748. PubMed ID: 36076470
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