Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Bioengineering,Food Science
Reference35 articles.
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1. Enhanced B-type starch granules proportion modulates starch-gluten interactions during the thermal processing of reconstituted doughs;Food Chemistry;2024-10
2. Effects of konjac glucomannan with different degrees of deacetylation on the properties and structure of wheat gluten protein;International Journal of Biological Macromolecules;2024-09
3. Effect of highland barley treated with heat–moisture on interactions between gluten and starch granules in dough;International Journal of Biological Macromolecules;2024-08
4. A comparative study of molecular structure, rheology, and thermal characteristics of deacetylated konjac glucomannan-treated gluten during frozen storage;Journal of Cereal Science;2024-05
5. In-depth understanding of the effects of different molecular weight pullulan interacting with protein and starch on dough structure and application properties;International Journal of Biological Macromolecules;2024-05
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