Enhancing the fermentation performance of frozen dough by ultrasonication: Effect of starch hierarchical structures

Study on the mechanism of ultrasonic treatment impact on the dough's fermentation capability

(2021) Yanyan Zhang et al.   JOURNAL OF CEREAL SCIENCE

Frozen steamed breads and boiled noodles: Quality affected by ingredients and processing

(2021) Fan Zhu   FOOD CHEMISTRY

Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp

(2021) Yanfei Cao et al.   FOOD CHEMISTRY

Ultrasound-assisted fabrication of gluten-free dough for automatic producing dumplings

(2020) Sviatlana A. Ulasevich et al.   ULTRASONICS SONOCHEMISTRY

Understanding the structural, pasting and digestion properties of starch isolated from frozen wheat dough

(2020) Hongwei Wang et al.   FOOD HYDROCOLLOIDS

Effects of multi-frequency ultrasound on physicochemical properties, structural characteristics of gluten protein and the quality of noodle

(2020) Hongxin Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effects of ultrasound treatment on the starch properties and oil absorption of potato chips

(2020) Jin Zhang et al.   ULTRASONICS SONOCHEMISTRY

The influence of bath and probe sonication on the physicochemical and microstructural properties of wheat starch

(2019) Maryam Jamalabadi et al.   Food Science & Nutrition

Impact of ultrasonication on the aggregation structure and physicochemical characteristics of sweet potato starch

(2019) Hongwei Wang et al.   ULTRASONICS SONOCHEMISTRY

Controlled ultrasound treatments modify the morphology and physical properties of rice starch rather than the fine structure

(2019) Wenhan Yang et al.   ULTRASONICS SONOCHEMISTRY

Dynamic characteristics of dough during the fermentation process of Chinese steamed bread

(2019) Xianhui Chang et al.   FOOD CHEMISTRY

Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch

(2018) Hongwei Wang et al.   FOOD CHEMISTRY

Fine structure, crystalline and physicochemical properties of waxy corn starch treated by ultrasound irradiation

(2018) Qing-Yu Yang et al.   ULTRASONICS SONOCHEMISTRY

Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough

(2017) Pei Wang et al.   FOOD CHEMISTRY

Investigating the impact of α-amylase, α-glucosidase and glucoamylase action on yeast-mediated bread dough fermentation and bread sugar levels

(2017) Nore Struyf et al.   JOURNAL OF CEREAL SCIENCE

Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough

(2016) Eun Young Park et al.   FOOD CHEMISTRY

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

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

Understanding the multi-scale structure and functional properties of starch modulated by glow-plasma: A structure-functionality relationship

(2015) Binjia Zhang et al.   FOOD HYDROCOLLOIDS

Influence of ingredients and chemical components on the quality of Chinese steamed bread

(2014) Fan Zhu   FOOD CHEMISTRY

Study on supramolecular structural changes of ultrasonic treated potato starch granules

(2012) Jie Zhu et al.   FOOD HYDROCOLLOIDS

Supramolecular structure of A- and B-type granules of wheat starch

(2012) Binjia Zhang et al.   FOOD HYDROCOLLOIDS

Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough

(2011) Smail Meziani et al.   JOURNAL OF FOOD ENGINEERING