Effects of dietary fiber on the digestion and structure of gluten under different thermal processing conditions-Reference-Cited by-同舟云学术

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Effects of dietary fiber on the digestion and structure of gluten under different thermal processing conditions

Published:2020-11 Issue: Volume:108 Page:106080
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wen Wenjun,Li Shijie,Gu Ying,Wang Shuo,Wang Junping

Funder

The National Key R&D Program of China

Tianjin Innovation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran;Aktas-Akyildiz;Journal of Cereal Science,2017

2. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy;Bock;Food Hydrocolloids,2013

3. Quantitative studies of protein structure by FT-IR spectral deconvolution and curve fitting;Byler;Spectroscopy,1986

4. Therapeutic effects of soluble dietary fiber consumption on type 2 diabetes mellitus;Chen;Experimental and Therapeutic Medicine,2016

5. Effect of sodium chloride and sodium bicarbonate on the physicochemical properties of soft wheat flour doughs and gluten polymerization;Chen;Journal of Agricultural and Food Chemistry,2018

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2. Influence of flour extraction rate on static in vitro gastrointestinal digestion characteristics of wheat protein during conventional milling;International Journal of Food Science & Technology;2024-05-20

3. Combined techniques for revealing the mechanism beneath the inhibition effects of pectin on gluten digestibility using static in vitro gastro-duodenal protocols;International Journal of Biological Macromolecules;2024-05

4. Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin‐stevia addition as sugar replacer;Journal of Texture Studies;2024-04

5. Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review;International Journal of Biological Macromolecules;2024-01

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