Processing conditions and transglutaminase sources to “drive” the wheat gluten dough quality-Reference-Cited by-同舟云学术

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Processing conditions and transglutaminase sources to “drive” the wheat gluten dough quality

Published:2020-10 Issue: Volume:65 Page:102439
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Ceresino Elaine Berger,Kuktaite Ramune,Hedenqvist Mikael S.,Sato Hélia Harumi,Johansson Eva

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference74 articles.

1. Microbial transglutaminase: A new potential player in celiac disease;Aaron;Clinical Immunology,2019

2. An insight into molecular motions and phase composition of gliadin/glutenin glycerol blends studied by 13C solid-state and 1H time-domain NMR;Andrade;Journal of Polymer Science Part B: Polymer Physics,2018

3. Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties;Barak;LWT – Food Science and Technology,2013

4. Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours;Basman;European Food Research and Technology,2002

5. Studies on effects of microbial transglutaminase on gluten proteins of wheat. I. Biochemical analysis;Bauer;Cereal Chemistry,2003

Cited by 10 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. Transglutaminase in noodles, pastas, and baked products;Transglutaminase;2024

2. Effects of transglutaminase treatment on cooking quality, textural properties, and overall acceptability of high fibre pasta incorporated with pennywort residue;International Food Research Journal;2023-12-20

3. Unlocking the genetic potential of Ethiopian durum wheat landraces with high protein quality: Sources to be used in future breeding for pasta production;Food and Energy Security;2023-10-17

4. 3D printing surimi enhanced by surface crosslinking based on dry-spraying transglutaminase, and its application in dysphagia diets;Food Hydrocolloids;2023-07

5. Impact of salt and homogenization on yield, aggregation, and mechanical characteristics of wheat gluten separated by batter procedure;Journal of Cereal Science;2023-01

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