Effect of soy protein hydrolysates incorporation on dough rheology, protein characteristic, noodle quality, and their correlations-Reference-Cited by-同舟云学术

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Effect of soy protein hydrolysates incorporation on dough rheology, protein characteristic, noodle quality, and their correlations

Published:2022-07-05 Issue:8 Volume:87 Page:3419-3432
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Guo Xingfeng¹^ORCID,Sun Xiaohong¹²^ORCID,Zhang Yingying¹³^ORCID,Zhu Tingwei¹^ORCID

Affiliation:

1. School of Food Science and Technology Henan University of Technology Zhengzhou China

2. College of Food Science & Nutritional Engineering China Agricultural University Beijing China

3. College of Food Science and Engineering Northwest A&F University Yangling China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16247

Reference40 articles.

1. Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour

2. Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism

3. Systematic comparisons of various spectrophotometric and colorimetric methods to measure concentrations of protein, peptide and amino acid: Detectable limits, linear dynamic ranges, interferences, practicality and unit costs

Cited by 6 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. Selenium-enriched yeast, a selenium supplement, improves the rheological properties and processability of dough: From the view of yeast metabolism and gluten alteration;Food Chemistry;2024-11

2. Sacha Inchi (Plukenetia volubilis L.) Protein Hydrolysate as a New Ingredient of Functional Foods;Foods;2024-06-27

3. Quality analysis of dough and steamed bread under various freezing conditions;Journal of Food Science;2024-06-09

4. Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing;International Journal of Biological Macromolecules;2023-07

5. Evaluation of Wheat Noodles Supplemented with Soy Protein Isolate for Nutritional, Textural, Cooking Attributes and Glycemic Index;Applied Sciences;2023-06-30

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