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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

132 related items for PubMed ID: 38847754

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  • 5. Effect of pre-treatments and frying conditions on the formation of starch-lipid complex in potato starch chips during deep-frying process.
    Li Y, Zhu J, Liu C, Wang Y, Su C, Gao Y, Li Q, Yu X.
    Int J Biol Macromol; 2024 May; 267(Pt 1):131355. PubMed ID: 38604433
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  • 7. Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics.
    Liu Z, Cheng G, Gu Z, Zhou Q, Yang Y, Zhang Z, Zhao R, Li C, Tian J, Feng J, Jiang H.
    Int J Biol Macromol; 2024 Jun; 271(Pt 1):132111. PubMed ID: 38821788
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  • 8. Control of the oil content of fried dough sticks through modulating structure change by reconstituted gluten fractions.
    Wang J, Wen J, Fan X, Zheng X.
    Food Chem; 2024 Oct 15; 455():139909. PubMed ID: 38843717
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  • 9. Effect of different gliadin/glutenin on the oil content of fried dough sticks: insights obtained from macroscopic to microscopic scales.
    Wang J, Zheng X, Liu Y, Huang Q, Li K, Zhang H, Liu F, Wen J.
    J Sci Food Agric; 2025 Jan 15; 105(1):433-443. PubMed ID: 39180184
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  • 14. Understanding the molecular weight distribution, in vitro digestibility and rheological properties of the deep-fried wheat starch.
    Yang Y, Li T, Li Y, Qian H, Qi X, Zhang H, Wang L.
    Food Chem; 2020 Nov 30; 331():127315. PubMed ID: 32593039
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  • 15. Oxidation of corn oil during frying of soy-flour-added flour dough.
    Yoon Y, Choe E.
    J Food Sci; 2007 Aug 30; 72(6):C317-23. PubMed ID: 17995672
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  • 17. Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets.
    Purcell S, Wang YJ, Seo HS.
    J Food Sci; 2014 May 30; 79(5):C802-9. PubMed ID: 24734785
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  • 18. 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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  • 19. Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying.
    Han Z, Gao J, Zhang S, Zhang Y, Wang S.
    Foods; 2021 Mar 12; 10(3):. PubMed ID: 33809276
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