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。Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions
Jiwei Kuang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Interaction between gliadin/glutenin and starch granules in dough during mixing
Mingfei Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Research on the influences of two alcohol soluble glutenins on the retrogradation of wheat amylopectin/amylose
Junjie Guo et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour
Lifeng Wang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Inhibition from whey protein hydrolysate on the retrogradation of gelatinized rice starch
Yu Hu et al.
FOOD HYDROCOLLOIDS (2020)
Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch
Mingfei Li et al.
JOURNAL OF CEREAL SCIENCE (2020)
Complex rheological characterization of normal, waxy and high-amylose wheat lines
Edina Jaksics et al.
JOURNAL OF CEREAL SCIENCE (2020)
Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch
Cuidan Hou et al.
FOOD CHEMISTRY (2020)
Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends
Cuihong Yang et al.
FOOD CHEMISTRY (2019)
Effect of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation
Yifu Zhang et al.
FOOD HYDROCOLLOIDS (2019)
Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review
Emmanuel Hatzakis
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
Effect of glutenin and gliadin modified by protein-glutaminase on retrogradation properties and digestibility of potato starch
Bo Chen et al.
FOOD CHEMISTRY (2019)
Effect of porcine plasma protein hydrolysates on long-term retrogradation of corn starch
Haili Niu et al.
FOOD CHEMISTRY (2018)
Hydrolysed pea proteins mitigate in vitro wheat starch digestibility
Nataly Lopez-Baron et al.
FOOD HYDROCOLLOIDS (2018)
Short-term retrogradation behaviour of corn starch is inhibited by the addition of porcine plasma protein hydrolysates
Haili Niu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Plant proteins mitigate in vitro wheat starch digestibility
Nataly Lopez-Baron et al.
FOOD HYDROCOLLOIDS (2017)
Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates
Liya Niu et al.
CARBOHYDRATE POLYMERS (2017)
Effects of glutenin in wheat gluten on retrogradation of wheat starch
Junjie Guo et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2016)
Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme
Wenwen Li et al.
FOOD CHEMISTRY (2016)
Effect of disaccharides of different composition and linkage on corn and waxy corn starch retrogradation
Lili Wang et al.
FOOD HYDROCOLLOIDS (2016)
Inhibition of wheat starch retrogradation by tea derivatives
Haihua Zhang et al.
CARBOHYDRATE POLYMERS (2015)
Effect of pullulan on the short-term and long-term retrogradation of rice starch
Long Chen et al.
CARBOHYDRATE POLYMERS (2015)
Identification of the Main Retrogradation-Related Properties of Rice Starch
Xijun Lian et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Starch Retrogradation: A Comprehensive Review
Shujun Wang et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)
Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology
Yanjun Zhang et al.
FOOD CHEMISTRY (2014)
Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions
Pei Wang et al.
FOOD HYDROCOLLOIDS (2014)
INFLUENCE OF GLIADIN AND GLUTENIN FRACTIONS ON RHEOLOGICAL, PASTING, AND TEXTURAL PROPERTIES OF DOUGH
Sheweta Barak et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility
Elena Curti et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Effects of soy protein hydrolysates on maize starch retrogradation studied by IR spectra and ESI-MS analysis
Xijun Lian et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2013)
Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties
Sheweta Barak et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Phase Transitions of Pea Starch over a Wide Range of Water Content
Shujun Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Physicochemical Characteristics of Starch Component of Wheat Flours Obtained from Fourteen Iranian Wheat Cultivars
M. Majzoobi et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2011)
Influence of guar gum on granule morphologies and rheological properties of maize starch
Takao Nagano et al.
CARBOHYDRATE POLYMERS (2008)
Investigation of starch retrogradation using atomic force microscopy
Mary Chiming Tang et al.
CARBOHYDRATE POLYMERS (2007)
In situ examination of starch granule-soy protein and wheat protein interactions
K. J. Ryan et al.
FOOD CHEMISTRY (2007)
Rheological properties of rice starch-xanthan gum mixtures
C Kim et al.
JOURNAL OF FOOD ENGINEERING (2006)
Waxy and high-amylose wheat starches and flours - characteristics, functionality and application
PhamVan Hung et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved
A Van Der Borght et al.
JOURNAL OF CEREAL SCIENCE (2005)
Dynamic rheology of corn starch-sugar composites
YH Chang et al.
JOURNAL OF FOOD ENGINEERING (2004)
The effect of gluten on the retrogradation of wheat starch
MA Ottenhof et al.
JOURNAL OF CEREAL SCIENCE (2004)
Modeling the starch retrogradation kinetic of durum wheat bread
MA Del Nobile et al.
JOURNAL OF FOOD ENGINEERING (2003)