Development of a gluten-free rice noodle by utilizing protein-polyphenol interaction between soy protein isolate and extract ofAcanthopanax sessiliflorus

Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins

(2015) Qiong Wang et al.   FOOD RESEARCH INTERNATIONAL

Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase

(2013) Yang Kim et al.   FOOD CHEMISTRY

Transglutaminase treatment of brown rice flour: A chromatographic, electrophoretic and spectroscopic study of protein modifications

(2011) Stefano Renzetti et al.   FOOD CHEMISTRY

Positive effects of glycosylated anthocyanin isolated from an edible berry fruit (Acanthopanax sessiliflorum) on its antioxidant activity and color stability

(2011) Dong-Min Kim et al.   FOOD RESEARCH INTERNATIONAL

Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour

(2011) Man Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough

(2010) Weining Huang et al.   FOOD CHEMISTRY

RHEOLOGICAL PROPERTIES OF RICE-SOYBEAN PROTEIN COMPOSITE FLOURS ASSESSED BY MIXOLAB AND ULTRASOUND

(2010) C.M. ROSELL et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties

(2010) Kawaljit Singh Sandhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of interactions between polyphenolic compounds and human serum proteins by capillary electrophoresis

(2008) Andréa Diniz et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Breadmaking performance of protein enriched, gluten-free breads

(2008) Cristina Marco et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of lactic acid fermentation on FT-IR and pasting properties of rice flour

(2007) Yong Yang et al.   FOOD RESEARCH INTERNATIONAL

Effect of different protein isolates and transglutaminase on rice flour properties

(2007) Cristina Marcoa et al.   JOURNAL OF FOOD ENGINEERING