Alterations in the multilevel structure and depolymerization behavior of gluten induced by selenium in fermented dough-Reference-Cited by-同舟云学术

Alterations in the multilevel structure and depolymerization behavior of gluten induced by selenium in fermented dough

Published:2023-12 Issue: Volume:56 Page:103389
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Du Chaodong,Zhu Song^ORCID,Li Yue,Yu Ruipeng,Yang Tian,Huang Dejian

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference42 articles.

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4. Dough rheology and loaf quality of wheat-cassava bread using different cassava varieties and wheat substitution levels;Chisenga;Food Bioscience,2020

5. Thermophilic lactic acid bacteria affect the characteristics of sourdough and whole-grain wheat bread;Cizeikiene;Food Bioscience,2020

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Selenium-enriched yeast, a selenium supplement, improves the rheological properties and processability of dough: From the view of yeast metabolism and gluten alteration;Food Chemistry;2024-11

2. Study on regulation and effect mechanism of fish collagen peptide on retrogradation of corn starch gel;Food Bioscience;2024-10

3. Effects of sourdough on bread staling rate: From the perspective of starch retrogradation and gluten depolymerization;Food Bioscience;2024-06

4. The synergistic effect of lactic acid bacteria fermentation combined with gluten on the starch digestive properties of highland barley;Food Bioscience;2024-04