The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers

The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review

(2022) Xinyang Sun et al.   FOOD HYDROCOLLOIDS

Understanding the mechanisms of whey protein isolate mitigating the digestibility of corn starch by in vitro simulated digestion

(2021) Shuhan Zhang et al.   FOOD HYDROCOLLOIDS

In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans

(2021) Sunantha Ketnawa et al.   Scientific Reports

Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough

(2020) Belén Carbonetto et al.   Microorganisms

Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour

(2020) Bernadette-Emőke Teleky et al.   Biomolecules

Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin

(2020) Chuanwu Han et al.   FOOD HYDROCOLLOIDS

Interactions between caffeic acid and corn starch with varying amylose content and their effects on starch digestion

(2020) Meihui Yu et al.   FOOD HYDROCOLLOIDS

INFOGEST static in vitro simulation of gastrointestinal food digestion

(2019) André Brodkorb et al.   Nature Protocols

Application of Lactobacillus as Adjunct Cultures in Wheat Dough Fermentation

(2019) Xiaolong Xing et al.   JOURNAL OF FOOD SCIENCE

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

(2019) Xianhui Chang et al.   FOOD CHEMISTRY

Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network

(2019) Wenjie Yu et al.   FOOD HYDROCOLLOIDS

The Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread

(2017) Mito Kokawa et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Sourdough volatile compounds and their contribution to bread: A review

(2017) Cécile Pétel et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Yeast Creates a Niche for Symbiotic Lactic Acid Bacteria through Nitrogen Overflow

(2017) Olga Ponomarova et al.   Cell Systems

Effect ofLactobacillus Plantarum DM616 on Dough Fermentation and Chinese Steamed Bread Quality

(2014) Zhijian Li et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of Mixed Strain Starter Culture on Rheological Properties of Wheat Dough and Quality of Steamed Bread

(2014) Zhijian Li et al.   JOURNAL OF TEXTURE STUDIES

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Influence of lactic acid bacteria on redox status and on proteolytic activity of buckwheat (Fagopyrum esculentum Moench) sourdoughs

(2013) Alessandro Capuani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Functional and Technological Aspects of Sourdough Fermentation with Lactobacillus sanfranciscensis

(2012) Gamze Yazar et al.   Food Engineering Reviews

Impact of cowpea addition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum

(2010) Joseph O. Anyango et al.   FOOD CHEMISTRY

Gluten Protein Composition in Several Fractions Obtained by Shear Induced Separation of Wheat Flour

(2010) Elizabeth E. J. van der Zalm et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Mashing on Sorghum Proteins and Its Relationship to Ethanol Fermentation

(2008) Renyong Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY