Results 291 to 296 of about 104,900 (296)

Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles

, 2020
The study aims to evaluate the effects of xanthan gum (XG), inulin and defatted rice bran on the physicochemical, functional and sensory properties of the gluten-free noodle prepared from Pathumthani 80 rice (RD 31) native autoclaved resistant starch ...
S. Raungrusmee, Smriti Shrestha, M. Sadiq, A. K. Anal   +3 more
semanticscholar   +1 more source

Dynamic distribution and transition of gluten proteins during noodle processing

, 2022
Mengli Zhang, Mengxia Ma, Tianbao Yang, Man Li, Qingjie Sun   +4 more
semanticscholar   +1 more source

Versatile wheat gluten: functional properties and application in the food-related industry

Critical reviews in food science and nutrition, 2022
Mengli Zhang, Ruo-Ling Jia, Mengxia Ma, Tianbao Yang, Qingjie Sun, Man Li   +5 more
semanticscholar   +1 more source

Interaction between A-type/B-type starch granules and gluten in dough during mixing.

Food Chemistry, 2021
Mingfei Li, Chong Liu, Xueling Zheng, Jing Hong, K. Bian, Limin Li   +5 more
semanticscholar   +1 more source

Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system.

Food Chemistry, 2021
Sheng-Xiong Chen, Zhi-Jing Ni, K. Thakur, Shaoyun Wang, Jian-Guo Zhang, Yafang Shang, Zhao‐Jun Wei   +6 more
semanticscholar   +1 more source

Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation.

Food Chemistry, 2017
Kaiqiang Wang, S. Luo, Xiyang Zhong, Jing Cai, Shaotong Jiang, Zhi Zheng   +5 more
semanticscholar   +1 more source