Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 221, Issue -, Pages 1228-1237
Publisher
Elsevier BV
Online
2022-09-07
DOI
10.1016/j.ijbiomac.2022.09.024
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating
- (2022) Xueli He et al. ULTRASONICS SONOCHEMISTRY
- Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp
- (2022) Min Zhang et al. ULTRASONICS SONOCHEMISTRY
- Comparative study of thermo-mechanical, rheological, and structural properties of gluten-free model doughs from high hydrostatic pressure treated maize, potato, and sweet potato starches
- (2022) Md. Hafizur Rahman et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Effect of phosphate salts on the shelf-life and quality characteristics of semi-dried noodles
- (2022) Tian-Tian Zhao et al. FOOD CHEMISTRY
- Impact of protein network restructured with soy protein and transglutaminase on the structural and functional characteristics of whole-grain highland barley noodle
- (2022) Junchao Zhu et al. FOOD HYDROCOLLOIDS
- Effect of deacetylated konjac glucomannan on heat-induced structural changes and flavor binding ability of fish myosin
- (2021) Yongxia Xu et al. FOOD CHEMISTRY
- Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism
- (2021) Zong-Bao Cao et al. FOOD HYDROCOLLOIDS
- Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough
- (2021) Chong-Chong Wang et al. FOOD HYDROCOLLOIDS
- Influence of konjac glucomannan on thermal and microscopic properties of frozen wheat gluten, glutenin and gliadin
- (2021) Jinying Guo et al. Innovative Food Science & Emerging Technologies
- LF-NMR as a tool for predicting the 3D printability of surimi-starch systems
- (2021) Yang Liu et al. FOOD CHEMISTRY
- Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus)
- (2021) Yang Liu et al. FOOD CHEMISTRY
- Evaluation of fish meat noodles: physical property, dough rheology, chemistry and water distribution properties
- (2020) Asad Nawaz et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Improved physicochemical and structural properties of wheat gluten with konjac glucomannan
- (2020) Shuhong Li et al. JOURNAL OF CEREAL SCIENCE
- Gluten development and water distribution in bread dough influenced by bran components and glucose oxidase
- (2020) Fan Xiao et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition
- (2020) Anastasija Selaković et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough
- (2019) Tingting Cui et al. ACS Omega
- Impact of particle size on wheat dough and bread characteristics
- (2019) Barbora Lapčíková et al. FOOD CHEMISTRY
- Effects of ultrasound-assisted freezing on the water migration of dough and the structural characteristics of gluten components
- (2019) Yanyan Zhang et al. JOURNAL OF CEREAL SCIENCE
- Rheological nature and dropping performance of sweet potato starch dough as influenced by the binder pastes
- (2018) Yang Wang et al. FOOD HYDROCOLLOIDS
- Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage
- (2018) Xiangyu Liu et al. JOURNAL OF FOOD ENGINEERING
- Effects of konjac glucomannan on heat-induced changes of wheat gluten structure
- (2017) Yu Wang et al. FOOD CHEMISTRY
- The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels
- (2017) Lei Ji et al. FOOD HYDROCOLLOIDS
- Starch–gluten interactions during gelatinization and its functionality in dough like model systems
- (2016) Mario Jekle et al. FOOD HYDROCOLLOIDS
- Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties
- (2016) Qian Li et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran
- (2016) Fatimah Alakhrash et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing
- (2013) Yun Zhou et al. FOOD CHEMISTRY
- Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour
- (2013) Yun Zhou et al. FOOD RESEARCH INTERNATIONAL
- Shear thickening of corn starch suspensions: Does concentration matter?
- (2013) Nathan C. Crawford et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Thermodynamic incompatibility between denatured whey protein and konjac glucomannan
- (2011) John T. Tobin et al. FOOD HYDROCOLLOIDS
- Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum
- (2011) Fei Ma et al. Innovative Food Science & Emerging Technologies
- Traditional uses and potential health benefits of Amorphophallus konjac K. Koch ex N.E.Br.
- (2010) Melinda Chua et al. JOURNAL OF ETHNOPHARMACOLOGY
- Preparation and characterization of konjac glucomannan–poly(acrylic acid) IPN hydrogels for controlled release
- (2009) Xian Wen et al. CARBOHYDRATE POLYMERS
- Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)
- (2009) Guangquan Xiong et al. FOOD CHEMISTRY
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started