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Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food. [PDF]

Foods
Lin SD.
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The Association of Dietary Patterns with Age-Related Macular Degeneration in a Multiethnic Older Singaporean Population.

Ophthalmologica
Zhang Y, Gupta P, Fenwick E, Man R, Wong CMJ, Tan ACS, Cheung CMG, Colega MT, Chong MF, Lai JS, Lamoureux EL.   +10 more
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Main factors affecting the starch digestibility in Chinese steamed bread

Food Chemistry, 2022
Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health. Many factors are related to the starch digestibility in CSB.
Shuaibo, Shao, Xueer, Yi, Cheng, Li
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Functionality of ovalbumin during Chinese steamed bread-making processing

Food Chemistry, 2018
Hen egg is commonly used in some cereal-based food, including cakes and bread. Ovalbumin, one of the major components of egg white protein, can affect the performance of the food product. The interaction between ovalbumin and gluten protein and its effect on property of dough and quality of Chinese steamed bread was investigated in this study.
Shangyuan, Sang, Huang, Zhang, Lei, Xu, Yisheng, Chen, Xueming, Xu, Zhengyu, Jin, Na, Yang, Fengfeng, Wu, Dandan, Li   +8 more
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Chinese steamed bread: Packaging conditions and starch retrogradation

Cereal Chemistry, 2018
AbstractBackground and objectivesThe starch retrogradation of Chinese steamed bread (CSB) under different packaging conditions (sealed package [SP], vacuum package [VP], and thermal‐vacuum package [T‐VP]) was compared in the present study. Parameters including moisture content, moisture migration, starch granule structure, and starch retrogradation ...
Yu Liu, Xiaolong Wang, Xiaoping Li, Zhen Ma, Liu Liu, Xinzhong Hu   +5 more
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Characterization of volatiles and aroma in Chinese steamed bread during elaboration

Journal of Cereal Science, 2021
Abstract Effects of different process steps on volatiles and aroma compounds of “Jiaozi” steamed breads (JSBs) fermented by Jiaozi starter were investigated for finding the key process steps related to aroma formation. Thirty aroma-active compounds were identified using Gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry, which provided ...
Yuan-Hui Wang, Yue-Ying Yang, Jing-Yu Zhang, Qi-Dong Zhang, Fei Xu, Zhi-Jian Li   +5 more
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