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Hierarchical structure and physicochemical properties of highland barley starch following heat moisture treatment

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Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure

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The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non-covalent Protein Network in Fresh and Cooked Egg Noodles

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Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate

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The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles

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Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles

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The Effect of a Brief Salivary α-Amylase Exposure During Chewing on Subsequent in Vitro Starch Digestion Curve Profiles

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Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A review

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Formation of Protein−Oligosaccharide Conjugates by Laccase and Tyrosinase

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Effects of Laccase and Xylanase on the Chemical and Rheological Properties of Oat and Wheat Doughs

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