Gluten aggregation behavior in gluten and gluten-starch doughs after wheat bran dietary fiber addition-Reference-Cited by-同舟云学术

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Gluten aggregation behavior in gluten and gluten-starch doughs after wheat bran dietary fiber addition

Published:2019-06 Issue: Volume:106 Page:1-6
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Han Wen,Ma Sen^ORCID,Li Li,Zheng Xueling,Wang Xiaoxi

Funder

NSFC-Henan Province

Henan province colleges and universities young backbone teacher plan

Key scientific and technological project of Henan Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Reactivity of wheat gluten protein during mechanical mixing: Radical and nucleophilic reactions for the addition of molecules on sulfur;Auvergne;Biomacromolecules,2008

2. Consumer liking of reﬁned and whole wheat breads;Bakke;Journal of Food Science,2007

3. Mini review: On the elasticity of wheat gluten;Belton;Journal of Cereal Science,1999

4. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy;Bock;Food Hydrocolloids,2013

5. Removal of disulfide cross-links from wheat gluten and the effect thereof on the mechanical properties of rigid gluten bioplastic;Bruyninckx;European Polymer Journal,2015

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1. Reduced fat content of fried batter-breaded fish nuggets by adding dietary fibers: Insight into wheat starch and gluten conformations, fiber properties and anti-fat absorption capacities;Food Chemistry;2024-09

2. Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review;International Journal of Biological Macromolecules;2024-08

3. Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability;International Journal of Biological Macromolecules;2024-08

4. Effect of Starch Types on the Textural and Rehydration Properties of Extruded Peanut Protein Pore Gel Particles;Gels;2024-04-07

5. Combination of empirical and fundamental rheology for the characterization of dough from wheat flours with different extraction rate;Food Hydrocolloids;2024-03

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