Control of the oil content of fried dough sticks through modulating structure change by reconstituted gluten fractions-Reference-Cited by-同舟云学术

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Control of the oil content of fried dough sticks through modulating structure change by reconstituted gluten fractions

Published:2024-10 Issue: Volume:455 Page:139909
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Jing,Wen Jiping,Fan Xiangqi,Zheng Xueling

Funder

Agriculture Research System of China

Ministry of Agriculture and Rural Affairs of the People's Republic of China

Publisher

Elsevier BV

Reference41 articles.

1. Breadmaking quality of selected durum wheat genotypes and its relationship with high molecular weight Glutenin subunits allelic variation and gluten protein polymeric composition;Ammar;Cereal Chemistry,2000

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

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

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

5. Is there a potential consumer market for low-sodium fermented sausages;Bibiana;Journal of Food Science,2015

Cited by 1 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. Starch hydration properties in relation to kinetic modelling of mass transfer and properties of deep-frying batter;Food Research International;2024-11

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