Enhanced B-type starch granules proportion modulates starch-gluten interactions during the thermal processing of reconstituted doughs-Reference-Cited by-同舟云学术

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Enhanced B-type starch granules proportion modulates starch-gluten interactions during the thermal processing of reconstituted doughs

Published:2024-10 Issue: Volume:454 Page:139712
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lin Qian,Liang Wei,Shen Huishan,Niu Li,Zhao Wenqing,Li Wenhao

Funder

Key Research and Development Projects of Shaanxi Province

Northwest A and F University

Direktion für Entwicklung und Zusammenarbeit

Shaanxi Province Department of Science and Technology

Publisher

Elsevier BV

Reference35 articles.

1. Rheological and stability aspects of dry and hydrothermally heat treated aleurone-rich wheat milling fraction;Bucsella;Food Chemistry,2017

2. Biomacromolecule assembly of soy glycinin-potato starch complexes: Focus on structure, function, and applications;Cheng;Carbohydrate Polymers,2023

3. Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough;Cui;Food Structure,2022

4. Moderate addition of B-type starch granules improves the rheological properties of wheat dough;Guo;Food Research International,2022

5. Modification of protein structure and dough rheological properties of wheat flour through superheated steam treatment;Hu;Journal of Cereal Science,2017

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