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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

174 related items for PubMed ID: 37832423

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  • 25. Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: Effect of degree of starch pre-gelatinization.
    Xu F, Liu W, Zhang L, Liu Q, Wang F, Zhang H, Hu H, Blecker C.
    Food Chem; 2022 Dec 01; 396():133628. PubMed ID: 35843005
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  • 26. Effect of sucrose, trehalose, maltose and xylose on rheology, water mobility and microstructure of gluten-free model dough based on high hydrostatic pressure treated starches.
    Rahman MH, Sun HN, Zhang M, Mu TH, Khan NM.
    Int J Biol Macromol; 2023 Mar 15; 231():123184. PubMed ID: 36634802
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  • 32. Relation between polymer transitions and the extensional viscosity of dough systems during thermal stabilization assessed by lubricated squeezing flow.
    Alpers T, Olma J, Jekle M, Becker T.
    Food Chem; 2022 Sep 30; 389():133048. PubMed ID: 35569246
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  • 34. Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose.
    Peng B, Li Y, Ding S, Yang J.
    Food Chem; 2017 Oct 15; 233():369-377. PubMed ID: 28530586
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  • 35. Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten.
    Wei Q, Zhang G, Mei J, Zhang C, Xie J.
    Int J Biol Macromol; 2023 Jun 15; 240():124424. PubMed ID: 37060979
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