Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat

Effects of amylose and amylopectin fine structure on sugar-snap cookie dough rheology and cookie quality

(2020) Zhongwei Zhang et al.   CARBOHYDRATE POLYMERS

Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)

(2020) Xin Gao et al.   FOOD HYDROCOLLOIDS

How to impact gluten protein network formation during wheat flour dough making

(2019) Nand Ooms et al.   Current Opinion in Food Science

Comparison of starch physicochemical properties of wheat cultivars differing in bread- and noodle-making quality

(2019) Yan Zi et al.   FOOD HYDROCOLLOIDS

Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.)

(2019) Xinyou Cao et al.   FOOD CHEMISTRY

Effect of A- and B-granules of wheat starch on Chinese noodle quality

(2019) Hui-Li Yan et al.   JOURNAL OF CEREAL SCIENCE

Effects of HMW-GS Ax1 or Dx2 absence on the glutenin polymerization and gluten micro structure of wheat ( Triticum aestivum L . )

(2018) Xin Gao et al.   FOOD CHEMISTRY

Mechanical wheat flour modification and its effect on protein network structure and dough rheology

(2018) Stefanie Hackenberg 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

A novel extremophilic xylanase produced on wheat bran from Aureobasidium pullulans NRRL Y-2311-1: Effects on dough rheology and bread quality

(2018) Sirma Yegin et al.   FOOD HYDROCOLLOIDS

Particle size distribution of wheat starch granules in relation to baking properties of frozen dough

(2016) Han Tao et al.   CARBOHYDRATE POLYMERS

Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.)

(2016) Xin Gao et al.   FOOD CHEMISTRY

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

Influence of high-molecular-weight glutenin subunit composition at Glu-A1 and Glu-D1 loci on secondary and micro structures of gluten in wheat ( Triticum aestivum L.)

(2016) Xuejun Li et al.   FOOD CHEMISTRY

Starch–gluten interactions during gelatinization and its functionality in dough like model systems

(2016) Mario Jekle et al.   FOOD HYDROCOLLOIDS

Protein network analysis — A new approach for quantifying wheat dough microstructure

(2016) Isabelle Bernklau et al.   FOOD RESEARCH INTERNATIONAL

Wheat starch production, structure, functionality and applications-a review

(2016) Khetan Shevkani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of flour polymeric proteins on dough thermal properties and breadmaking characteristics for hard red spring wheat genotypes

(2016) Senay Simsek et al.   JOURNAL OF CEREAL SCIENCE

Effects of HMW-GS at Glu-B1 locus on the polymerization of glutenin during grain development and on the secondary and micro-structures of gluten in wheat ( Triticum aestivum L.)

(2016) Tianhong Liu et al.   JOURNAL OF CEREAL SCIENCE

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

(2016) Amritpal Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Impact of amylose content on starch physicochemical properties in transgenic sweet potato

(2015) Wenzhi Zhou et al.   CARBOHYDRATE POLYMERS

Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives

(2015) Pei Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars

(2014) Amritpal Kaur et al.   FOOD CHEMISTRY

Impact of Bran Addition on Water Properties and Gluten Secondary Structure in Wheat Flour Doughs Studied by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy

(2013) Jayne E. Bock et al.   CEREAL CHEMISTRY

Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties

(2013) Sandeep Singh et al.   FOOD HYDROCOLLOIDS

Near infrared reflectance spectroscopy for determination of the geographical origin of wheat

(2012) Haiyan Zhao et al.   FOOD CHEMISTRY

Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

(2012) Jan A. Delcour et al.   Annual Review of Food Science and Technology

A second ‘overexpression’ allele at the Glu-B1 high-molecular-weight glutenin locus of wheat: sequence characterisation and functional effects

(2011) Xin Gao et al.   THEORETICAL AND APPLIED GENETICS

Relationships of High Molecular Weight Glutenin Subunit Composition and Molecular Weight Distribution of Wheat Flour Protein with Water Absorption and Color Characteristics of Noodle Dough

(2008) J.-B. Ohm et al.   CEREAL CHEMISTRY

Association Between % SDS-Unextractable Polymeric Protein (%UPP) and End-Use Quality in Chinese Bread Wheat Cultivars

(2008) Pingping Zhang et al.   CEREAL CHEMISTRY

Pasting and swelling properties of wheat flour and starch in relation to amylose content

(2007) J BLAZEK et al.   CARBOHYDRATE POLYMERS