Effect of <i>Auricularia auricula</i> polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough-Reference-Cited by-同舟云学术

Effect of Auricularia auricula polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough

Published:2022-09-13 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Du Yifei¹,Li Wen¹,Mariga Alfred Mugambi²,Fang Yong¹,Sun Xinyang¹,Hu Qiuhui¹,Pei Fei¹

Affiliation:

1. College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance Nanjing China

2. Faculty of Agriculture and Food Science Meru University of Science and Technology Meru Kenya

Funder

Qinglan Project of Jiangsu Province of China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17068

Reference65 articles.

1. Effect of xanthan and guar gum on the pasting, stickiness and extensional properties of brown wheat flour/β-glucan composite doughs

2. Food Safety Aspects of Grain and Cereal Product Quality

3. Degraded polysaccharide from Lycium barbarum L. leaves improve wheat dough structure and rheology

4. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

5. Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems

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