Effect of NaCl on heat-denatured wheat gluten in freeze-thaw cycles: Physicochemical properties and molecular structure
Author:
Funder
Department of Science and Technology of Henan Province
Henan University of Technology
Zhengzhou City Science and Technology Department
Education Department of Henan Province
Publisher
Elsevier BV
Reference39 articles.
1. Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivars;Avramenko;Journal of Texture Studies,2020
2. Effect of heat treatment on conformation and aggregation properties of wheat bran dietary fiber-gluten protein;Bao;International Journal of Biological Macromolecules,2023
3. Effect of NaCl on rheological properties of dough and noodle quality;Fan;Journal of Cereal Science,2020
4. Understanding the influence of pullulan on the quality changes, water mobility, structural properties and thermal properties of frozen cooked noodles;Hong;Food Chemistry,2021
5. Effect of magnetic fields on the structure, properties, baking performance of frozen wheat dough at different frozen stage;Jin;Food Chemistry,2024
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