Glycosyltransferases improve breadmaking quality by altering multiscale structure in gluten-free bread-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Glycosyltransferases improve breadmaking quality by altering multiscale structure in gluten-free bread

Published:2022-12 Issue: Volume:133 Page:107951
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhao Fangfang,Li Yang,Li Caiming,Ban Xiaofeng,Gu Zhengbiao,Li Zhaofeng

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

1. AACC approved methods of the American association of cereal chemists,2010

2. Effect of the amount of steam during baking on bread crust features and water diffusion;Altamirano-Fortoul;Journal of Food Engineering,2012

3. Isolation, composition, morphological and pasting properties of starches from rice cultivars grown in Nigeria;Ashogbon;Starch - Stärke,2012

4. Potential use of cyclodextrin-glycosyltransferase enzyme in bread-making and the development of gluten-free breads with pinion and corn flours;Basso;International Journal of Food Sciences & Nutrition,2015

5. Amylase action pattern on starch polymers;Bijttebier;Biologia,2008

Cited by 7 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. The improved purification technique for isolation of the novel CGTase from the alkaliphilc strain Caldalkalibacillus mannanilyticus IB-OR17-B1;Preparative Biochemistry & Biotechnology;2024-08-06

2. Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread;Foods;2024-03-01

3. Highly-branched modification of starch: An enzymatic approach to regulating its properties;Food Hydrocolloids;2024-02

4. Impact of soybean protein isolate on gluten‐free bread: a comprehensive study of physicochemical properties of gluten‐free dough and bread matrix properties;International Journal of Food Science & Technology;2023-10-31

5. Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake;Food Research International;2023-10

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

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3