Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures-Reference-Cited by-同舟云学术

Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures

Published:2017-06-09 Issue:6 Volume:48 Page:624-632
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Shahsavani Mojarrad Lida¹,Rafe Ali¹^ORCID,Sadeghian Alireza¹,Niazmand Razieh¹

Affiliation:

1. Department of Food Processing; Research Institute of Food Science and Technology (RIFST); Mashhad Iran

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12277/fullpdf

Reference49 articles.

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2. Rheological properties and baking performance of rye dough as affected by transglutaminase;Beck;Journal of Cereal Science,2011

3. Transglutaminase treatment of wheat and maize prolamins of bread increases the serum IgA reactivity of celiac disease patients;Cabrera-Chávez;Journal of Agricultural and Food Chemistry,2008

4. Effect of the cross-linked reagent type on some morphological, physicochemical and functional characteristics of banana starch (Musa paradisiaca);Carmona-Garcia;Carbohydrate Polymers,2009

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