Influence of potato pulp on gluten network structure in wheat dough and steamed bread

Pasting and Rheological Properties of Non‐Crystalline Granular Starch

(2019) Long Chen et al.   STARCH-STARKE

Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility

(2019) Yanfei Cao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread

(2018) Adriana Skendi et al.   FOOD CHEMISTRY

Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro starch digestibility

(2018) Peng Guo et al.   FOOD HYDROCOLLOIDS

Effects of starch from five different botanical sources on the rheological and structural properties of starch–gluten model doughs

(2018) Duqin Zhang et al.   FOOD RESEARCH INTERNATIONAL

Effects of superfine grinding of bran on the properties of dough and qualities of steamed bread

(2018) Xiaoyun Xu et al.   JOURNAL OF CEREAL SCIENCE

Potassium chloride affects gluten microstructures and dough characteristics similarly as sodium chloride

(2018) Gengjun Chen et al.   JOURNAL OF CEREAL SCIENCE

Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure

(2018) Susanne Struck et al.   JOURNAL OF FOOD ENGINEERING

Multi-scale structures of cassava and potato starch fractions varying in granule size

(2018) Liang Zhang et al.   CARBOHYDRATE POLYMERS

The effects of temperature on the crystalline properties and resistant starch during storage of white bread

(2017) William R. Sullivan et al.   FOOD CHEMISTRY

Insights into the Formation and Structures of Starch–Protein–Lipid Complexes

(2017) Shujun Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modification of protein structure and dough rheological properties of wheat flour through superheated steam treatment

(2017) Yueming Hu et al.   JOURNAL OF CEREAL SCIENCE

Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends

(2017) Meng Niu et al.   JOURNAL OF CEREAL SCIENCE

Progress of potato staple food research and industry development in China

(2017) Hong ZHANG et al.   Journal of Integrative Agriculture

Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread

(2016) Xiang-Yu Wang et al.   FOOD CHEMISTRY

Effects of inulin on the structure and emulsifying properties of protein components in dough

(2016) Juan Liu et al.   FOOD CHEMISTRY

Improvement in nutritional attributes of rice using superheated steam processing

(2016) Jianyong Wu et al.   Journal of Functional Foods

Influence of potato flour on dough rheological properties and quality of steamed bread

(2016) Xing-li LIU et al.   Journal of Integrative Agriculture

Freeze-Drying Changes the Structure and Digestibility of B-Polymorphic Starches

(2014) Bin Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Delineating the protein changes in Asian noodles induced by vacuum mixing

(2013) Man Li et al.   FOOD CHEMISTRY

Starch chain interactions within the amorphous and crystalline domains of pulse starches during heat-moisture treatment at different temperatures and their impact on physicochemical properties

(2013) P. Ambigaipalan et al.   FOOD CHEMISTRY

Structural Changes of Starch during Baking and Staling of Rye Bread

(2012) Anna Mihhalevski et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads

(2012) Chao Wu et al.   JOURNAL OF CEREAL SCIENCE

Rheological properties of water insoluble date fiber incorporated wheat flour dough

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

Beneficial phytochemicals in potato — a review

(2011) Rajarathnam Ezekiel et al.   FOOD RESEARCH INTERNATIONAL

A spectroscopy approach for the study of the interactions of bioactive vanadium species with bovine serum albumin

(2008) Evelina G. Ferrer et al.   BIOORGANIC & MEDICINAL CHEMISTRY