Determination of total protein and wet gluten in wheat flour by Fourier transform infrared photoacoustic spectroscopy with multivariate analysis-Reference-Cited by-同舟云学术

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Determination of total protein and wet gluten in wheat flour by Fourier transform infrared photoacoustic spectroscopy with multivariate analysis

Published:2022-03 Issue: Volume:106 Page:104349
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Liu Qiang,Zhang Wei,Zhang Bin,Du Changwen,Wei Niannian,Liang Dong,Sun Ke,Tu Kang,Peng Jing,Pan Leiqing^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Prediction of bioactive compounds in barley by near-infrared reflectance spectroscopy (NIRS);Albanell;J. Food Compos. Anal.,2021

2. Recognition of organic rice samples based on trace elements and support vector machines;Barbosa;J. Food Compos. Anal.,2016

3. Rapid estimation of the biochemical methane potential of plant biomasses using Fourier transform mid-infrared photoacoustic spectroscopy;Bekiaris;Bioresour. Technol.,2015

4. Book review: handbook of vibrational spectroscopy;Bettermann,2002

5. Geographical discrimination of red garlic (Allium sativum L.) using fast and non-invasive attenuated Total Reflectance-Fourier Transformed Infrared (ATR-FTIR) spectroscopy combined with chemometrics;Biancolillo;J. Food Compos. Anal.,2020

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1. Rapid Determination of Crude Protein Content in Alfalfa Based on Fourier Transform Infrared Spectroscopy;Foods;2024-07-11

2. Functionalization of wheat bread with prebiotic dietary insoluble fiber from orange-fleshed sweet potato peel and haricot bean flours;LWT;2024-05

3. Effects of different freezing temperatures on the molecular structure of gluten proteins;Journal of Food Measurement and Characterization;2024-01-17

4. Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase;Foods;2023-11-16

5. Glutenin-gliadin ratio changes combining heat-moisture treatment significantly influences the in vitro digestibility of starch in recombinant wheat flours;International Journal of Biological Macromolecules;2023-09

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