The influence of xylanase and thermal treatment on the composition and interfacial rheology properties of whole wheat dough liquor-Reference-Cited by-同舟云学术

The influence of xylanase and thermal treatment on the composition and interfacial rheology properties of whole wheat dough liquor

Published:2022-02-21 Issue:5 Volume:57 Page:3128-3141
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Yue Ying¹,Zhang Shuo¹,Fan Bei¹,Tong Litao¹^ORCID,Wang Lili¹,Guo Yahong¹,Wang Fengzhong¹,Liu Liya¹^ORCID

Affiliation:

1. Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15646

Reference58 articles.

1. Compression/Expansion Rheology of Oil/Water Interfaces with Adsorbed Proteins. Comparison with the Air/Water Surface

2. Spectroscopic and molecular modeling studies on binding of dorzolamide to bovine and human carbonic anhydrase II

3. Protease susceptibility and amino group accessibility to trinitrobenzenesulfonic acid of legumin during its glycosylation

4. Effects of species and breeding on wheat protein composition

5. FTIR spectroscopic characterization of soy proteins obtained through AOT reverse micelles

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