Effects of Pleurotus eryngii (mushroom) powder and soluble polysaccharide addition on the rheological and microstructural properties of dough

Antioxidation, anti-hyperglycaemia and renoprotective effects of extracellular polysaccharides from Pleurotus eryngii SI-04

(2018) Chen Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose

(2017) Bo Peng et al.   FOOD CHEMISTRY

Antioxidant, antitumor and immunostimulatory activities of the polypeptide from Pleurotus eryngii mycelium

(2017) Yanan Sun et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Rheological and microstructural properties of wheat flour dough systems added with potato granules

(2017) Fen Xu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread

(2017) Biao Yuan et al.   JOURNAL OF FOOD SCIENCE

Isolation of a novel bioactive protein from an edible mushroom Pleurotus eryngii and its anti-inflammatory potential

(2017) Biao Yuan et al.   Food & Function

Chemical characterization of Pleurotus eryngii polysaccharide and its tumor-inhibitory effects against human hepatoblastoma HepG-2 cells

(2016) Daoyuan Ren et al.   CARBOHYDRATE POLYMERS

Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread

(2016) Fan Zhu et al.   FOOD CHEMISTRY

Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder

(2016) Dennis Marvin Santiago et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

(2016) Xikun Lu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Extensional dough rheology – Impact of flour composition and extension speed

(2016) Thu H. McCann et al.   JOURNAL OF CEREAL SCIENCE

Effect ofPrunus mahalebSeed Powder on Dough Rheology and Bread Quality

(2016) Gülden Gökşen et al.   JOURNAL OF FOOD QUALITY

Effect of different fibers on dough properties and biscuit quality

(2016) María S Blanco Canalis et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread

(2016) Zhenya Du et al.   Journal of Chemistry

Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties

(2015) Ru Sun et al.   JOURNAL OF CEREAL SCIENCE

Rheological, antioxidative and sensory properties of dough and Mantou (steamed bread) enriched with lemon fiber

(2015) Jhong-Tai Fu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties

(2014) Man Li et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Enrichment of rice noodles with fibre-rich fractions derived from cassava pulp and pomelo peel

(2014) Yuree Wandee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of wheat bran with different colors on the qualities of dry noodles

(2013) Xiaoyan Song et al.   JOURNAL OF CEREAL SCIENCE

Quality and functionality of Chinese steamed bread and dough added with selected non-starch polysaccharides

(2013) S. Y. Sim et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterization of starch films containing starch nanoparticles. Part 2: Viscoelasticity and creep properties

(2012) Ai-min Shi et al.   CARBOHYDRATE POLYMERS

The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

(2012) Cécile Morris et al.   FOOD CHEMISTRY

Rheological properties of water insoluble date fiber incorporated wheat flour dough

(2012) Jasim Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hepatoprotective and hypolipidemic effects of water-soluble polysaccharidic extract of Pleurotus eryngii

(2011) Jingjing Chen et al.   FOOD CHEMISTRY

Antitumor and immunomodulating activities of endo-biopolymers obtained from a submerged culture of Pleurotus eryngii

(2010) Yong-Tae Jeong et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Extraction and antioxidant activities of intracellular polysaccharide from Pleurotus sp. mycelium

(2010) Xiaonan Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of cellulosic fibre on physical and rheological properties of starch, gluten and wheat flour

(2010) Avi Goldstein et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of modified celluloses on dough rheology and microstructure

(2009) M.J. Correa et al.   FOOD RESEARCH INTERNATIONAL

Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation

(2009) Maud Petitot et al.   FOOD RESEARCH INTERNATIONAL

Effect of banana pulp and peel flour on physicochemical properties andin vitrostarch digestibility of yellow alkaline noodles

(2009) Saifullah Ramli et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

EFFECT OF TEA POLYSACCHARIDE ADDITION ON THE PROPERTIES OF BREAD MADE FROM TWO FLOURS

(2009) YIBIN ZHOU et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION