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Items: 1 to 20 of 196

1.

Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing.

Zhou Y, Zhao D, Foster TJ, Liu Y, Wang Y, Nirasawa S, Tatsumi E, Cheng Y.

Food Chem. 2014 Jan 15;143:163-9. doi: 10.1016/j.foodchem.2013.07.088. Epub 2013 Jul 26. Erratum in: Food Chem. 2014 May 1;150:164-5.

PMID:
24054226
2.

Effects of konjac glucomannan on heat-induced changes of wheat gluten structure.

Wang Y, Chen Y, Zhou Y, Nirasawa S, Tatsumi E, Li X, Cheng Y.

Food Chem. 2017 Aug 15;229:409-416. doi: 10.1016/j.foodchem.2017.02.056. Epub 2017 Feb 14.

PMID:
28372193
3.

Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.

Van Steertegem B, Pareyt B, Brijs K, Delcour JA.

Food Chem. 2013 Dec 15;141(4):4179-85. doi: 10.1016/j.foodchem.2013.07.017. Epub 2013 Jul 10.

PMID:
23993603
4.

Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality.

Liu G, Wang J, Hou Y, Huang YB, Zhang YP, Li C, Li L, Hu SQ.

J Agric Food Chem. 2017 Mar 15;65(10):2162-2171. doi: 10.1021/acs.jafc.6b05192. Epub 2017 Mar 2.

PMID:
28233486
5.

Effects of dough mixing time before adding konjac glucomannan on the quality of noodles.

Zhao D, Zhou Y, Liu H, Liang J, Cheng Y, Nirasawa S.

J Food Sci Technol. 2017 Nov;54(12):3837-3846. doi: 10.1007/s13197-017-2831-1. Epub 2017 Oct 6.

PMID:
29085126
6.
7.

Effects of Hofmeister salt series on gluten network formation: Part I. Cation series.

Tuhumury HC, Small DM, Day L.

Food Chem. 2016 Dec 1;212:789-97. doi: 10.1016/j.foodchem.2016.05.182. Epub 2016 May 31.

PMID:
27374596
8.

Dough rheology and wet milling of hard waxy wheat flours.

Guan L, Seib PA, Graybosch RA, Bean S, Shi YC.

J Agric Food Chem. 2009 Aug 12;57(15):7030-8. doi: 10.1021/jf900438v.

PMID:
19594158
9.

Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.

Zhang P, Jondiko TO, Tilley M, Awika JM.

J Sci Food Agric. 2014 Oct;94(13):2801-6. doi: 10.1002/jsfa.6635. Epub 2014 Mar 31.

PMID:
24591045
10.

Dietary Fiber-Induced Changes in the Structure and Thermal Properties of Gluten Proteins Studied by Fourier Transform-Raman Spectroscopy and Thermogravimetry.

Nawrocka A, Szymańska-Chargot M, Miś A, Wilczewska AZ, Markiewicz KH.

J Agric Food Chem. 2016 Mar 16;64(10):2094-104. doi: 10.1021/acs.jafc.5b05712. Epub 2016 Mar 7.

PMID:
26927821
11.

Effect of mixing time on the structural characteristics of noodle dough under vacuum.

Liu R, Xing Y, Zhang Y, Zhang B, Jiang X, Wei Y.

Food Chem. 2015 Dec 1;188:328-36. doi: 10.1016/j.foodchem.2015.04.045. Epub 2015 Apr 22.

PMID:
26041200
12.

Effects of Hofmeister salt series on gluten network formation: Part II. Anion series.

Tuhumury HC, Small DM, Day L.

Food Chem. 2016 Dec 1;212:798-806. doi: 10.1016/j.foodchem.2016.06.015. Epub 2016 Jun 7.

PMID:
27374597
13.

Determination of secondary structural changes in gluten proteins during mixing using Fourier transform horizontal attenuated total reflectance spectroscopy.

Seabourn BW, Chung OK, Seib PA, Mathewson PR.

J Agric Food Chem. 2008 Jun 11;56(11):4236-43. doi: 10.1021/jf703569b. Epub 2008 May 20.

PMID:
18489117
14.

Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.

Adams V, Ragaee SM, Abdel-Aal EM.

J Sci Food Agric. 2017 Jan;97(1):191-198. doi: 10.1002/jsfa.7710. Epub 2016 Apr 6.

PMID:
26969875
15.
16.

Wheat gluten functionality as a quality determinant in cereal-based food products.

Delcour JA, Joye IJ, Pareyt B, Wilderjans E, Brijs K, Lagrain B.

Annu Rev Food Sci Technol. 2012;3:469-92. doi: 10.1146/annurev-food-022811-101303. Epub 2011 Dec 12. Review.

PMID:
22224557
17.

Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.).

Gao X, Liu T, Yu J, Li L, Feng Y, Li X.

Food Chem. 2016 Apr 15;197 Pt B:1184-90. doi: 10.1016/j.foodchem.2015.11.085. Epub 2015 Nov 17.

PMID:
26675856
18.

Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: a focus on gas cell stabilization mechanisms.

Gerits LR, Pareyt B, Masure HG, Delcour JA.

Food Chem. 2015 Apr 1;172:613-21. doi: 10.1016/j.foodchem.2014.09.064. Epub 2014 Sep 20.

PMID:
25442598
19.

Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat.

Zhang L, Cheng L, Jiang L, Wang Y, Yang G, He G.

J Sci Food Agric. 2010 Nov;90(14):2462-8. doi: 10.1002/jsfa.4107.

PMID:
20718030
20.

Tyrosine cross-links: molecular basis of gluten structure and function.

Tilley KA, Benjamin RE, Bagorogoza KE, Okot-Kotber BM, Prakash O, Kwen H.

J Agric Food Chem. 2001 May;49(5):2627-32.

PMID:
11368646

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