Application of zein in gluten-free foods: A comprehensive review-Reference-Cited by-同舟云学术

Application of zein in gluten-free foods: A comprehensive review

Published:2022-10 Issue: Volume:160 Page:111722
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhang Yingying,Xu Miaojie,Zhang Xinrui,Hu Yayun,Luan Guangzhong^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference104 articles.

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2. Recent advances in microbial transglutaminase biosynthesis and its application in the food industry;Akbari;Trends in Food Science & Technology,2021

3. Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality;Akin;Journal of Food Science,2019

4. Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids;Andersson;Food Hydrocolloids,2011

5. Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity;Arribas;Food Chemistry,2019

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1. Investigating the effects of zein preparation conditions on its structure, functional properties and zearalenone contamination;Food Control;2024-05

2. Sourdough process and spirulina-enrichment can mitigate the limitations of colon fermentation performances of gluten-free breads in non-celiac gut model;Food Chemistry;2024-03

3. Impacts of ethanol-plasticization and extrusion on development of zein network and structure of zein-starch dough;Food Chemistry;2024-02

4. Effects of alkalinization and addition of pea protein as a co-protein to zein for the development of gluten-free doughs;Food Hydrocolloids;2024-01

5. Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties;Food Chemistry: X;2023-12