A comparative study of molecular structure, rheology, and thermal characteristics of deacetylated konjac glucomannan-treated gluten during frozen storage-Reference-Cited by-同舟云学术

A comparative study of molecular structure, rheology, and thermal characteristics of deacetylated konjac glucomannan-treated gluten during frozen storage

Published:2024-05 Issue: Volume:117 Page:103914
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Cheng Bo,Guo Jinying^ORCID,Duan Bodong,Zhao Fen,Lu Can,Bai Zhouya,Wang Libo,Xing Shujie

Publisher

Elsevier BV

Reference31 articles.

1. Impact of potato pulp on the processing characteristics and gluten structures of wheat flour dough;Cao;J. Food Process. Pres.,2020

2. Potassium chloride affects gluten microstructures and dough characteristics similarly as sodium chloride;Chen;J. Cereal. Sci.,2018

3. Influence of konjac glucomannan and frozen storage on rheological and tensile properties of frozen dough;Cui;Polymers,2019

4. Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough;Cui;Food Struct.,2022

5. Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan;Du;Food Res. Int.,2012

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1. Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread;Food Chemistry: X;2024-10

2. Cryoprotective Effect of Starch Granular Surface Proteins on Frozen Hmw and Lmw Glutenins: Structure, Property and Functionality Across Length Scales;2024

3. Mitigating Effect of Fucoidan on Quality Degradation of Frozen Dough and Final Steamed Bread: Compared with Sodium Alginate;2024