Influence of konjac glucomannan on thermal and microscopic properties of frozen wheat gluten, glutenin and gliadin-Reference-Cited by-同舟云学术

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Influence of konjac glucomannan on thermal and microscopic properties of frozen wheat gluten, glutenin and gliadin

Published:2021-12 Issue: Volume:74 Page:102866
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Guo Jinying,He Yijie,Liu Jiaojiao,Wu Ying,Wang Ping,Luo Denglin,Xiang Jinle,Sun Jungeng

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference35 articles.

1. Approved methods of the AACC,2000

2. Effect of ionic strength (NaCl and CaCl2) on functional, textural and electrophoretic properties of native and acetylated gluten, gliadin and glutenin;Abedi;International Journal of Biological Macromolecules,2018

3. Official Methods of Analysis,2000

4. Influence of konjac glucomannan and frozen storage on rheological and tensile properties of frozen dough;Cui;Polymers,2019

5. Effect of degree of konjac glucomannan enzymatic hydrolysis on the physicochemical characteristic of gluten and dough;Cui;ACS Omega,2019

Cited by 24 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. Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds;Food Research International;2024-11

2. Control of the oil content of fried dough sticks through modulating structure change by reconstituted gluten fractions;Food Chemistry;2024-10

3. Effects of konjac glucomannan with different degrees of deacetylation on the properties and structure of wheat gluten protein;International Journal of Biological Macromolecules;2024-09

4. Isolation and characterization of four protein fractions of gluten by conventional methods;Journal of Food Composition and Analysis;2024-07

5. Insight into the mechanism of the aggregation behavior of wheat protein modulated by l‐lysine under microwave irradiation;Journal of Food Science;2024-06-21

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