Influence of magnetic field on gluten aggregation behavior and quality characteristics of dough enriched with potato pulp-Reference-Cited by-同舟云学术

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Influence of magnetic field on gluten aggregation behavior and quality characteristics of dough enriched with potato pulp

Published:2024-01 Issue: Volume:254 Page:128082
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Song Jialin,Jiang Lijun,Qi Mingming,Han Feng,Li Luxia,Xu Mei,Li Yueming,Zhang Dongliang,Yu Shifeng,Li Hongjun

Funder

Key Technology Research and Development Program of Shandong Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference48 articles.

1. Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: effect of degree of starch pre-gelatinization;Xu;Food Chem.,2022

2. The alleviative effect of sweet potato protein hydrolysates on the quality deterioration of frozen dough bread in comparison to trehalose;Chen;LWT – Food Sci. Technol.,2023

3. Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao;Cheng;Food Chem.,2023

4. Effects of different gelatinization degrees of potato flour on gluten network integrity and dough stickiness;Wang;LWT – Food Sci. Technol.,2022

5. A study of enzymatic hydrolysis of starch in potato pulp;Liu;J. Food Sci.,2002

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