Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough

Published:2017-04 Issue: Volume:221 Page:1539-1545
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jeong Sungmin,Kim Hee Won,Lee Suyong

Funder

NRF

Ministry of Science, ICT and Future Planning

Cooperative Research Program for Agriculture Science & Technology Development

Rural Development Administration, Republic of Korea

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

1. Mini review: On the elasticity of wheat gluten;Belton;Journal of Cereal Science,1999

2. Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten-free spaghetti;Caperuto;Journal of the Science of Food and Agriculture,2001

3. Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products;Cho;Industrial Crops and Products,2014

4. Influence of solutes and water on rice starch gelatinization;Chungcharoen;Cereal Chemistry,1987

5. FTIR and solid state 13 C NMR spectroscopy of proteins of wet cooked and popped sorghum and maize;Duodu;Journal of Cereal Science,2001

Cited by 57 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. Effects of Freeze–Thaw Cycles on the Quality of a Novel Mixed Grain Composite Dough and Its Product (Potato-Oat Yu): Hybridization of Potatoes and Oats;ACS Omega;2024-04-11

2. Effects of pressure in hand kneading and mechanical bionic kneading on dough formation and texture properties;Food and Bioproducts Processing;2024-03

3. Impacts of ethanol-plasticization and extrusion on development of zein network and structure of zein-starch dough;Food Chemistry;2024-02

4. Production Standardization and Nutritional Characterization of Rice Fritters Marketed in Cameroon;Journal of Food Processing and Preservation;2024-01

5. Effects of alkalinization and addition of pea protein as a co-protein to zein for the development of gluten-free doughs;Food Hydrocolloids;2024-01

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3