Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties-Reference-Cited by-同舟云学术

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Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties

Published:2021-12 Issue: Volume:364 Page:130444
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Chong-Chong,Yang Zhen,Guo Xiao-Na,Zhu Ke-Xue

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Public health response to ultra-processed food and drinks;Adams;Bmj-British Medical Journal,2020

2. Determination of SH- and SS-groups in some food proteins using Ellman's reagent;Beveridge;Journal of Food Science,1974

3. Confirmation by solid-state NMR spectroscopy of a strong complex phenol-dietary fiber with retention of antioxidant activity in vitro;Bermúdez-Oria;Food Hydrocolloids,2020

4. Effects of ferulic acid and transglutaminase on hard wheat flour dough and bread;Bong-Kyung;Cereal Chemistry,2009

5. Interaction and properties of highly exfoliated soy protein/montmorillonite nanocomposites;Chen;Biomacromolecules,2006

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2. Enhancing the quality of highland barley noodles by Lactobacillus plantarum pre-fermentation: Insights into its underlying mechanism;Journal of Cereal Science;2024-07

3. Enhancing acceptability of Chinese steamed bread through corn and oats blending: Formulation, physical, and sensory properties;Food Chemistry Advances;2024-06

4. Effects of insoluble dietary fiber from mung bean skin on dough and gluten protein properties;International Journal of Food Engineering;2024-05-13

5. Effects of dietary fibres, polyphenols and proteins on the estimated glycaemic index, physicochemical, textural and microstructural properties of steamed bread;International Journal of Food Science & Technology;2024-04-21

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