Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids-Reference-Cited by-同舟云学术

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Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids

Published:2018-09 Issue: Volume:259 Page:18-24
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jiang Zhijian,Liu Liya,Yang Wei,Ding Lan,Awais Muhammad,Wang Li,Zhou Sumei

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Dynamic rheological and thermal properties of soft wheat flour dough containing structured lipid;Agyare;Journal of Food Science,2004

2. Effect of acid hydrolysis on rheological and thermal characteristics of lentil starch slurry;Ahmed;LWT – Food Science and Technology,2011

3. New approaches to study the molecular basis of the mechanical properties of gluten;Belton;Journal of Cereal Science,2005

4. Effect of arabinoxylans on bread-making quality of wheat flour;Biliaderis;Food Chemistry,1995

5. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy;Bock;Food Hydrocolloids,2013

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1. Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive;Food Chemistry;2025-01

2. Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health;Foods;2024-07-26

3. Entanglement between Water Un-Extractable Arabinoxylan and Gliadin or Glutenins Induced a More Fragile and Soft Gluten Network Structure;Foods;2023-04-26

4. Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion;Frontiers in Nutrition;2022-07-27

5. The Influence of Water-Unextractable Arabinoxylan and Its Hydrolysates on the Aggregation and Structure of Gluten Proteins;Frontiers in Nutrition;2022-04-08

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