Gluten–starch interface characteristics and wheat dough rheology—Insights from hybrid artificial systems-Reference-Cited by-同舟云学术

Gluten–starch interface characteristics and wheat dough rheology—Insights from hybrid artificial systems

Published:2022-03-15 Issue:4 Volume:87 Page:1375-1385
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Brandner Silvia¹^ORCID,Becker Thomas¹,Jekle Mario¹²

Affiliation:

1. Research Group Cereal Process Engineering and Technology, Institute of Brewing and Beverage Technology Technical University of Munich Freising Germany

2. Department of Plant‐Based Foods, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16115

Reference36 articles.

1. Comparison of Small and Large Deformation Measurements to Characterize the Rheology of Wheat Flour Doughs

2. Effects of cell wall components on the functionality of wheat gluten

3. Starch Granule-Associated Proteins and Polypeptides: A Review

4. Mechanochemical activation of gluten network development during dough mixing

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. Heat-moisture treatment can modulate all-purpose wheat flour for short dough biscuit making: Evidences and mechanism;Food Chemistry;2024-09

2. Effects of deamidated gluten protein on wheat starch properties and rheological properties of starch-gluten dough;LWT;2024-08

3. Steaming treatments affect the quality of instant dough sheets through moisture migration and the structural properties of starch and protein;LWT;2024-08

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

5. Effects of Deamidated Gluten Protein on Wheat Starch Properties and Rheological Properties of Starch-Gluten Dough;2024