The differentiation between condensed and hydrolyzable tannins with different molecular weights in affecting the rheological property of wheat flour-based dough-Reference-Cited by-同舟云学术

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The differentiation between condensed and hydrolyzable tannins with different molecular weights in affecting the rheological property of wheat flour-based dough

Published:2023-05 Issue: Volume:111 Page:103666
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Ge Wenju,Xu Yan,Niu Meng,Jia Caihua,Zhao Siming

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. Effect of the structure of tannins on their binding site on a human salivary proline-rich protein;Canon,2019

2. Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system;Chen;Food Chem.,2021

3. Wheat flour dough Alveograph characteristics predicted by Mixolab regression models;Codina;J. Sci. Food Agric.,2012

4. Polyphenols and their applications: an approach in food chemistry and innovation potential;de Araújo;Food Chem.,2021

5. Persimmon tannin unevenly changes the physical properties, morphology, subunits composition and cross-linking types of gliadin and glutenin;Du;Food Chem.,2022

Cited by 2 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. Physico-Chemical Quality Parameters and Metals in Different Types of Flours;Polish Journal of Environmental Studies;2024-06-07

2. Transcriptome analysis reveals important regulatory factors for condensed tannins synthesis in acorn;Physiologia Plantarum;2024-05

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