Carboxymethylcellulose‐induced changes in rheological properties and microstructure of wheat gluten proteins under different pH conditions-Reference-Cited by-同舟云学术

Carboxymethylcellulose‐induced changes in rheological properties and microstructure of wheat gluten proteins under different pH conditions

Published:2021-02-16 Issue:3 Volume:86 Page:677-686
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Chen Yuanyuan¹,Tang Yu¹,Wang Qiming¹,Lei Lin¹,Zhao Jichun¹,Zhang Yuhao¹^ORCID,Li Lin²,Wang Qiang³^ORCID,Ming Jian¹^ORCID

Affiliation:

1. College of Food Science Southwest University Chongqing 400715 People's Republic of China

2. Engineering Research Center of Health Food Design & Nutrition Regulation School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 People's Republic of China

3. Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 People's Republic of China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15646

Reference41 articles.

1. Rheological properties of water insoluble date fiber incorporated wheat flour dough

2. Influence of different hydrocolloids on major wheat dough components (gluten and starch)

3. Technical note: A simplified procedure for myofibril hydrophobicity determination

4. Interaction of modified celluloses and pectins with gluten proteins

5. Relationship of Creep-Recovery and Dynamic Oscillatory Measurements to Durum Wheat Physical Dough Properties

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