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Journal Abstract Search

123 related items for PubMed ID: 38569985

  • 1. Insights into the hierarchical structure and physicochemical properties of starch isolated from fermented dough.
    Wang H, Liu J, Zhang Y, Li S, Liu X, Zhang Y, Zhao X, Shen H, Xie F, Xu K, Zhang H.
    Int J Biol Macromol; 2024 May; 267(Pt 2):131315. PubMed ID: 38569985
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  • 7. Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components.
    Li W, Cao W, Wang P, Li J, Zhang Q, Yan Y.
    Food Chem; 2021 Oct 15; 359():129926. PubMed ID: 33951607
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  • 12. Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment.
    Sun Q, Han Z, Wang L, Xiong L.
    Food Chem; 2014 Feb 15; 145():756-64. PubMed ID: 24128541
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  • 13. Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough.
    Sun L, Sun X, Du Y, Fang Y, Yang W, Hu Q, Pei F.
    Food Chem; 2022 Feb 01; 369():130877. PubMed ID: 34455327
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  • 14. Effects of lactic acid bacteria fermentation on the physicochemical and structural characteristics of starch in blends of glutinous and japonica rice.
    Wang D, Fan H, Wang B, Liu L, Shi Y, Zhang N.
    J Food Sci; 2023 Apr 01; 88(4):1623-1639. PubMed ID: 36880577
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  • 16. Structural characteristics and paste properties of wheat starch in natural fermentation during traditional Chinese Mianpi processing.
    Zhao G, Liu C, Li L, Li J, Wang J, Fan X, Zheng X.
    Int J Biol Macromol; 2024 Mar 01; 262(Pt 1):129993. PubMed ID: 38325684
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