Curdlan-induced rheological, thermal and structural property changes of wheat dough components during heat treatment-Reference-Cited by-同舟云学术

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Curdlan-induced rheological, thermal and structural property changes of wheat dough components during heat treatment

Published:2022-09 Issue: Volume:107 Page:103528
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Kuang Jiwei,Yang Qi,Huang Junrong,Cao Yungang,Pu Huaying,Ma Wenhui,Min Cong,Xiong Youling L.

Funder

National Natural Science Foundation of China

Shanxi Provincial Key Research and Development Project

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference27 articles.

1. Effect of barley β-glucan concentrate on oscillatory and creep behavior of composite wheat flour dough;Ahmed;J. Food Eng.,2015

2. Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.);Gao;Food Hydrocolloids,2020

3. Rheological properties of gluten and gluten-starch model doughs containing wheat bran dietary fibre;Han;Int. J. Food Sci. Technol.,2018

4. Effect of barley beta-glucan on the gluten polymerization process in dough during heat treatment;Huang;J. Agric. Food Chem.,2017

5. The enrichment of Asian noodles with fiber-rich fractions derived from roller milling of hull-less barley;Izydorczyk;J. Sci. Food Agric.,2005

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1. Effect of curdlan on the gel properties and interactions of whey protein isolate gels;International Journal of Biological Macromolecules;2024-10

2. Enhanced B-type starch granules proportion modulates starch-gluten interactions during the thermal processing of reconstituted doughs;Food Chemistry;2024-10

3. Effect of NaCl on heat-denatured wheat gluten in freeze-thaw cycles: Physicochemical properties and molecular structure;LWT;2024-09

4. Effect of heating treatment on processing characteristics of rice dough;Innovative Food Science & Emerging Technologies;2024-08

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