Dynamic behaviors of protein and water associated with fresh noodle quality during processing based on different HMW-GSs at Glu-D1-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Dynamic behaviors of protein and water associated with fresh noodle quality during processing based on different HMW-GSs at Glu-D1

Published:2024-09 Issue: Volume:453 Page:139598
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Yuyan,Zhou Hongwei,Zhao Haiyan^ORCID,Zhang Xiaoke,Guo Boli,Zhang Yingquan^ORCID

Publisher

Elsevier BV

Reference33 articles.

1. Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism;Cao;Food Hydrocolloids,2021

2. Effects of tempering with steam on the water distribution of wheat grains and quality properties of wheat flour;Chen;Food Chemistry,2020

3. Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing;Fan;International Journal of Biological Macromolecules,2024

4. A spectroscopy approach for the study of the interactions of bioactive vanadium species with bovine serum albumin;Ferrer;Bioorganic & Medicinal Chemistry,2008

5. Asian noodles: History, classification, raw materials, and processing;Fu;Food Research International,2008

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