Influence of Sodium Caseinate and Whey Protein on Baking Properties and Rheology of Frozen Dough-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Influence of Sodium Caseinate and Whey Protein on Baking Properties and Rheology of Frozen Dough

Published:2001-07 Issue:4 Volume:78 Page:458-463
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Kenny S.¹,Wehrle K.¹,Auty M.²,Arendt E. K.¹³

Affiliation:

1. Department of Food Technology and National Food Biotechnology Centre, University College Cork, National University of Ireland.

2. Teagasc Dairy Products Research Centre, Fermoy, Co. Cork, Ireland.

3. Corresponding author. Phone: +353-21-4902064. Fax: +353-21-270213. E-mail:e.arendt@ucc.ie

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference19 articles.

1. Effects of Various Heat Treatments on Structure and Solubility of Whey Proteins

Cited by 55 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. Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking;Frontiers in Nutrition;2022-11-04

2. Bread and Other Baked Products;Ullmann's Encyclopedia of Industrial Chemistry;2022-01-28

3. Elucidation of rheological properties and baking performance of frozen doughs under different thawing conditions;Journal of Food Engineering;2020-11

4. Rheological Assessment of Different Bread Wheat Genotypes Induced via radiation and Hybridization;Arab Journal of Nuclear Sciences and Applications;2020-10-01

5. Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties;Foods;2020-06-24

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP