The aggregation characteristics of gluten proteins in whole wheat steamed buns at different thermal treatment temperature: An insight from dietary fiber. [PDF]
Zhang S, Li H, Nie Y, Yang L, Zhu D.
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Effect of particle size of <i>Eucommia ulmoides</i> leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuits. [PDF]
Han S +7 more
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Wet-Spinning Technology for Plant-Based Meat Alternative: Influence of Protein Composition on Physicochemical and Textural Properties. [PDF]
Kumari S +4 more
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Semi-Dwarfing Reduced Height Genes Hardly Influenced Gluten Protein Composition While Extreme Dwarfing Genes Decreased Glutenins in Wheat. [PDF]
Geisslitz S +3 more
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Milling-induced transformations in rice flour: implications for bread aging. [PDF]
Wang Z +10 more
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Evaluation of Wheat Grain and Processing Quality Under Fusarium Head Blight Control Using Strong Oxidizing Radicals. [PDF]
Zhang H +5 more
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Effects of LMW-GS Allelic Variations at the <i>Glu-A3</i> Locus on Fresh Wet Noodle and Frozen Cooked Noodle Quality. [PDF]
Chen X +7 more
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Mechanism Insights in Freeze-Thaw Process Impacting Cold Denaturation of Gluten Proteins During Frozen Storage. [PDF]
Li Y +5 more
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Water Molecular Dynamics During Dough Heating by Fast Field Cycling Nuclear Magnetic Resonance. [PDF]
Rondeau-Mouro C, Rollet AL.
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