Results 81 to 90 of about 174,546,506 (215)

Effect of Carboxymethyl Chitosan and Genipin on the Structural, Water Uptake, and Thermomechanical Properties of Zein‐Based Biodegradable Materials

Journal of Applied Polymer Science, Volume 143, Issue 47, December 15, 2026.
The effects of carboxymethyl chitosan and genipin on zein‐based biodegradable materials have been investigated. The addition of these compounds alters the material's structure, water absorption, and thermomechanical behavior, while genipin enhances mechanical performance through the formation of polymer networks.
Fahimeh Alsadat‐Seyedbokaei, Carlos Bengoechea, Manuel Felix   +2 more
wiley   +1 more source

Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough

, 2019
The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study.
Min Zhang, Rui Liu, Tingting Cui, Wenjie Sui, Tao Wu   +4 more
core   +1 more source

Prediction of the rheological properties of wheat dough by starch‐gluten model dough systems: effect of gluten fraction and starch variety

, 2022
peer reviewedThe present study sought to investigate the rheological properties of wheat starch-gluten (WS-G) and potato starch-gluten (PS-G) model doughs with different gluten fractions to elucidate the effectiveness of using model dough to predict ...
Feng Wang, Zhang, Liang, Liu, Wei, Hu, Xiaojia, Xiaojia Hu, Zhang, Hong, Honghai Hu, Wang, Feng, Qiannan Liu, Christophe Blecker, Xu, Fen, Liu, Qiannan, Fen Xu, Hong Zhang, Hu, Honghai, Liang Zhang, Wei Liu, Blecker, Christophe   +17 more
core   +1 more source

Mucuna pruriens as a Sustainable Functional Food: Applications From Seed to Product

Modern Agriculture, Volume 4, Issue 2, December 2026.
This review highlights Mucuna pruriens as a nutrient‐rich legume with significant nutritional, therapeutic, and agricultural value. Its protein‐rich seeds contain essential minerals and L‐DOPA, but high antinutritional compounds require effective processing before consumption.
Crossby Osei Tutu, Reuben Acheampong, Papa Toah Akonor, Bernard Kwabena Asiedu, Rexford Obeng, Anthonia Helga Andoh‐Odoom, Dora Duah‐Bisiw, Jacob Ulzen, Michael Wiafe‐Kwagyan, Nii Korley Kortei, Justice Owusu‐Bempah   +10 more
wiley   +1 more source

Wheat‐Based Inks With Pea Protein Incorporation for 3D Printing Free of Flow Enhancers and Stabilizers: Effects on Rheological Properties and Printing Fidelity

Sustainable Food Proteins, Volume 4, Issue 4, December 2026.
Increasing pea protein isolate (0%–35%) in wheat‐based inks enhanced viscoelastic modulus and post‐shear viscosity, improving self‐supporting capacity after 3D printing. However, elevated temperature (50°C) increased the loss factor (tan δ), reducing printing fidelity. Optimal printability was achieved at 20°C with 25% PPI and 50% water.
Chengyi Yang, Sze Ying Leong, Jessie King, Esther H.‐J. Kim, Marco P. Morgenstern, Mei Peng, Kevin Sutton, Indrawati Oey   +7 more
wiley   +1 more source

Harnessing genetic variation for grain quality from diverse wheat landraces

New Phytologist, Volume 252, Issue 5, Page 1924-1942, December 2026.
Grain protein content is usually measured on bulk samples, hiding variation between individual grains. We used hyperspectral imaging to predict protein in c. 15 000 single grains from over 500 Watkins wheat landraces grown in two environments, resolving both mean protein content and grain‐to‐grain uniformity.
Luqman B. Safdar, M. John Foulkes, Alix Cornish, Elizabeth D. Goodman, Andrew B. Riche, David Steele, Charlie Philp, Shiva Rahimitanha, Martin Whitworth, Iain R. Searle, Matt Kerton, Malcolm J. Hawkesford, Simon Griffiths, Rahul A. Bhosale, Scott A. Boden, Ian D. Fisk   +15 more
wiley   +1 more source

Dough-Making Technology for Sugar and Hard-Dough Cookies

Техника и технология пищевых производств
Pastry dough differs in technological properties and requires optimal production modes. The article describes the effect of technological variables of flour from wheat samples with different grain hardness on the rheological profile of dough and the ...
Pavel V. Medvedev, Vitalij A. Fedotov, Irina A. Bochkareva   +2 more
doaj   +1 more source

Rheological properties of dough made from wheat-wholegrain buckwheat flour supplemented with herbal mixture Vitaplant® [PDF]

Journal on Processing and Energy in Agriculture, 2010
The importance of wholegrain buckwheat flour is that it is a gluten free food and it is abundant in nutrients, such as proteins, essential amino acids, dietary fibers, starch, vitamins and minerals.
Nikolić Nada, Sakač Marijana, Mastilović Jasna   +2 more
doaj  

Desiccant‐Mediated Moisture Regulation for Sustainable Wheat Storage: Impacts on Grain Quality, Pest Suppression, and End‐Use Quality

Food and Energy Security, Volume 15, Issue 6, November/December 2026.
Desiccant‐mediated moisture regulation effectively controlled wheat moisture while helping preserve grain quality, flour functionality, and chapati texture, indicating its potential as a sustainable approach for reducing storage‐related deterioration and post‐harvest losses. ABSTRACT Grain drying techniques using desiccants are an effective alternative
Hafiz Muhammad Bilal Yousuf, Muhammad Yasin, Aiman Noreen, Kurt A. Rosentrater, Umair Ali, Muhammad Naeem, Nazih Y. Rebouh, Abdulrahman Saad Aldawood   +7 more
wiley   +1 more source

The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. [PDF]

, 2012
There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health benefits if consumed on a regular basis. The health benefits include increased mineral absorption and improved immune response and while there is mounting ...
Morris, Cécile, Morris, Gordon, Morris, Gordon A.; id_orcid   +2 more
core   +1 more source