相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Effect of Konjac Glucomannan on Gelatinization, Retrogradation, and Gelling Properties of Frozen Wheat Starch
Jinying Guo et al.
STARCH-STARKE (2021)
Gluten-Reduced Sweet Potato-Wheat Bread: Influence of Fermented Sweet Potato Flour Addition on Bread Quality and Dough Rheology
Helen Nwakego Ayo-Omogie
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY (2021)
Optimization of an innovative composited material for effective monitoring and removal of cobalt(II) from wastewater
Md Rabiul Awual et al.
JOURNAL OF MOLECULAR LIQUIDS (2020)
Influence of potato pulp on gluten network structure in wheat dough and steamed bread
Yanfei Cao et al.
CEREAL CHEMISTRY (2020)
Effects of konjac glucomannan on the rheological, microstructure and digestibility properties of debranched corn starch
Yuejia Ning et al.
FOOD HYDROCOLLOIDS (2020)
Improving the quality of dough obtained with old durum wheat using hydrocolloids
Maria Grazia Farbo et al.
FOOD HYDROCOLLOIDS (2020)
Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour
Zhao Bo et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Characterization of wheat flour enriched with cashew apple (Anacardium occidentale L.) fiber for cake production
Mojisola O. Adegunwa et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)
Effect of water-soluble dietary fiber resistant dextrin on flour and bread qualities
Zheng Huang et al.
FOOD CHEMISTRY (2020)
Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan
Wei Xu et al.
FOOD HYDROCOLLOIDS (2020)
Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics
Abbas Abedfar et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Influence of the fermentation time and potato pulp addition on the technological properties and volatile compounds of wheat dough and steamed bread
Yanfei Cao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality
Yijie He et al.
FOOD CHEMISTRY (2020)
Color, antioxidation, and texture of dough and Chinese steamed bread enriched with pitaya peel powder
Chia-Tai Hsu et al.
CEREAL CHEMISTRY (2019)
Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat
Donatella Peressini et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread
Zheng Zhao et al.
FOOD CHEMISTRY (2019)
Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends
Yan Hu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Innovative composite material for efficient and highly selective Pb(II) ion capturing from wastewater
Md. Rabiul Awual
JOURNAL OF MOLECULAR LIQUIDS (2019)
Effect of different hydrocolloids on gluten proteins, starch and dough microstructure
Jinxin Li et al.
JOURNAL OF CEREAL SCIENCE (2019)
Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough
Tingting Cui et al.
POLYMERS (2019)
Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer
Shuhong Dai et al.
FOOD HYDROCOLLOIDS (2019)
Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough
Tingting Cui et al.
ACS OMEGA (2019)
Novel ligand functionalized composite material for efficient copper(II) capturing from wastewater sample
Md Rabiul Awual
COMPOSITES PART B-ENGINEERING (2019)
Effect of pigskin-originated gelatin on properties of wheat flour dough and bread
Wenjie Yu et al.
FOOD HYDROCOLLOIDS (2019)
Novel conjugated hybrid material for efficient lead(II) capturing from contaminated wastewater
Md Rabiul Awual
MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2019)
Rheological Analysis of Wheat Flour Dough as Influenced by Grape Peels of Different Particle Sizes and Addition Levels
Silvia Mironeasa et al.
FOOD AND BIOPROCESS TECHNOLOGY (2019)
Effect of various hydrocolloids on the physical and fermentation properties of dough
Jinxin Li et al.
FOOD CHEMISTRY (2019)
Incorporation of dietary fiber on the cookie dough. Effects on thermal properties and water availability
M. S. Blanco Canalis et al.
FOOD CHEMISTRY (2019)
Effects of aleurone-rich fraction on the hydration and rheological properties attributes of wheat dough
Xiaoya Li et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Textural and staling characteristics of steamed bread prepared from soft flour added with inulin
Xuerui Kou et al.
FOOD CHEMISTRY (2019)
Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins
Yu Tang et al.
FOOD HYDROCOLLOIDS (2019)
Effect of inulin on rheological properties of soft and strong wheat dough
Denglin Luo et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins
Qunyi Tong et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Effect of xanthan and guar gum on the pasting, stickiness and extensional properties of brown wheat flour/beta-glucan composite doughs
Jasim Ahmed et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Antistaling effects of hydrocolloids and modified starch on bread during cold storage
Nayoung Kang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Effects of konjac glucomannan on heat-induced changes of wheat gluten structure
Yu Wang et al.
FOOD CHEMISTRY (2017)
Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose
Bo Peng et al.
FOOD CHEMISTRY (2017)
Effect of inulin with different degree of polymerization on water redistribution of steamed bread
Denglin Luo et al.
JOURNAL OF CEREAL SCIENCE (2017)
Effect of inulin with different, degree of polymerization on plain wheat dough rheology and the quality of steamed bread
Denglin Luo et al.
JOURNAL OF CEREAL SCIENCE (2017)
Effects of dough mixing time before adding konjac glucomannan on the quality of noodles
Dan Zhao et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
The use of potato fibre to improve bread physico-chemical properties during storage
Elena Curti et al.
FOOD CHEMISTRY (2016)
Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties
Qian Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Interaction of modified celluloses and pectins with gluten proteins
Maria Jimena Correa et al.
FOOD HYDROCOLLOIDS (2014)
EFFECT OF COMPOSITIONAL VARIATION OF GLUTEN PROTEINS AND RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR ON THE TEXTURAL QUALITY OF WHITE SALTED NOODLES
Sheweta Barak et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)
Synergetic degradation of konjac glucomannan by γ-ray irradiation and hydrogen peroxide
Tingtiao Pan et al.
CARBOHYDRATE POLYMERS (2013)
Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan
S. Y. Sim et al.
FOOD HYDROCOLLOIDS (2011)