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For: Wang P, Jin Z, Xu X. Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives. Trends Food Sci Technol 2015;46:189-98. [DOI: 10.1016/j.tifs.2015.10.005] [Citation(s) in RCA: 118] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Number Cited by Other Article(s)
101
Yu W, Xu D, Zhang H, Guo L, Hong T, Zhang W, Jin Y, Xu X. Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105591] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
102
Wang P, Zou M, Li D, Zhou Y, Jiang D, Yang R, Gu Z. Conformational rearrangement and polymerization behavior of frozen-stored gluten during thermal treatment. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105502] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
103
Zhou R, Sun J, Qian H, Li Y, Zhang H, Qi X, Wang L. Effect of the frying process on the properties of gluten protein of you-tiao. Food Chem 2020;310:125973. [DOI: 10.1016/j.foodchem.2019.125973] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Revised: 10/14/2019] [Accepted: 11/27/2019] [Indexed: 01/06/2023]
104
Wang P, Zhao X, Yang R, Zhou Y, Zhou Q, Gu Z, Jiang D. Water-Extractable Arabinoxylan-Induced Changes in the Conformation and Polymerization Behavior of Gluten upon Thermal Treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020;68:4005-4016. [PMID: 32073852 DOI: 10.1021/acs.jafc.9b08122] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
105
He J, Wang R, Feng W, Chen Z, Wang T. Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105395] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
106
Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109031] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
107
Ma M, Sun QJ, Li M, Zhu KX. Deterioration mechanisms of high-moisture wheat-based food - A review from physicochemical, structural, and molecular perspectives. Food Chem 2020;318:126495. [PMID: 32146308 DOI: 10.1016/j.foodchem.2020.126495] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 02/18/2020] [Accepted: 02/24/2020] [Indexed: 01/13/2023]
108
Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105189] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
109
Evaluation of baking conditions for frozen doughs. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00253-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
110
Yang Z, Yu W, Xu D, Guo L, Wu F, Xu X. Impact of frozen storage on whole wheat starch and its A-Type and B-Type granules isolated from frozen dough. Carbohydr Polym 2019;223:115142. [DOI: 10.1016/j.carbpol.2019.115142] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2019] [Revised: 07/24/2019] [Accepted: 07/27/2019] [Indexed: 01/02/2023]
111
Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.). Food Chem 2019;297:125000. [DOI: 10.1016/j.foodchem.2019.125000] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 03/30/2019] [Accepted: 06/11/2019] [Indexed: 11/24/2022]
112
Hamid A, Mallick SA, Moni G, Sachin G, Haq MRU. Amelioration in gliadin antigenicity and maintenance of viscoelastic properties of wheat (Triticum aestivum L.) cultivars with mixed probiotic fermentation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019;56:4282-4295. [PMID: 31477999 PMCID: PMC6706494 DOI: 10.1007/s13197-019-03898-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/01/2019] [Accepted: 06/24/2019] [Indexed: 01/12/2023]
113
Cui T, Wu T, Liu R, Sui W, Wang S, Zhang M. Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough. ACS OMEGA 2019;4:9654-9663. [PMID: 31460056 PMCID: PMC6647942 DOI: 10.1021/acsomega.9b00061] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Accepted: 03/26/2019] [Indexed: 06/10/2023]
114
Li Y, Zhang Y, Liu X, Wang H, Zhang H. Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten. Journal of Food Science and Technology 2019;56:3380-3390. [PMID: 31274906 DOI: 10.1007/s13197-019-03822-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/13/2019] [Accepted: 05/08/2019] [Indexed: 11/24/2022]
115
Gong S, Yang D, Wu Q, Wang S, Fang Z, Li Y, Xu F, Wang Z, Wu J. Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14053] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
116
Tang X, Zhang B, Huang W, Ma Z, Zhang F, Wang F, Zou Q, Zheng J. Hydration, water distribution and microstructure of gluten during freeze thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.025] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
117
Effect of different hydrocolloids on gluten proteins, starch and dough microstructure. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.03.004] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
118
Advances in the development of wheat dough and bread by means of shearing. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.12.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
119
Asrarkulova AS, Bulushova NV. Wheat Gluten and Its Hydrolysates. Possible Fields of Practical Use. APPL BIOCHEM MICRO+ 2019. [DOI: 10.1134/s0003683818090107] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
120
Omedi JO, Huang W, Zhang B, Li Z, Zheng J. Advances in present-day frozen dough technology and its improver and novel biotech ingredients development trends-A review. Cereal Chem 2019. [DOI: 10.1002/cche.10122] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
121
Cho YH, Jones OG. Assembled protein nanoparticles in food or nutrition applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019;88:47-84. [DOI: 10.1016/bs.afnr.2019.01.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
122
Cui Y, Li X, Lu M, Liu X, Duan X. Role of polysaccharide conjugation in physicochemical and emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides. Food Funct 2019;10:1808-1815. [DOI: 10.1039/c8fo02464b] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
123
De Pilli T, Alessandrino O. Effects of different cooking technologies on biopolymers modifications of cereal-based foods: Impact on nutritional and quality characteristics review. Crit Rev Food Sci Nutr 2018;60:556-565. [DOI: 10.1080/10408398.2018.1544884] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
124
Wang P, Zou M, Tian M, Gu Z, Yang R. The impact of heating on the unfolding and polymerization process of frozen-stored gluten. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.019] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
125
Enhanced γ-aminobutyric acid accumulation, alleviated componential deterioration and technofunctionality loss of germinated wheat by hypoxia stress. Food Chem 2018;269:473-479. [DOI: 10.1016/j.foodchem.2018.07.050] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2017] [Revised: 06/11/2018] [Accepted: 07/08/2018] [Indexed: 11/23/2022]
126
Tao H, Huang JS, Xie QT, Zou YM, Wang HL, Wu XY, Xu XM. Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from soft and hard wheat. Food Chem 2018;265:18-22. [DOI: 10.1016/j.foodchem.2018.05.065] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 05/13/2018] [Accepted: 05/14/2018] [Indexed: 11/16/2022]
127
Niu M, Hou GG. Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits. Cereal Chem 2018. [DOI: 10.1002/cche.10095] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
128
Effects of recombinant carrot antifreeze protein from Pichia pastoris GS115 on the physicochemical properties of hydrated gluten during freeze-thawed cycles. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.08.016] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
129
Li J, Zhu Y, Yadav MP, Li J. Effect of various hydrocolloids on the physical and fermentation properties of dough. Food Chem 2018;271:165-173. [PMID: 30236662 DOI: 10.1016/j.foodchem.2018.07.192] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 07/08/2018] [Accepted: 07/25/2018] [Indexed: 11/19/2022]
130
Sang S, Zhang H, Xu L, Chen Y, Xu X, Jin Z, Yang N, Wu F, Li D. Functionality of ovalbumin during Chinese steamed bread-making processing. Food Chem 2018;253:203-210. [DOI: 10.1016/j.foodchem.2018.01.150] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2017] [Revised: 11/19/2017] [Accepted: 01/23/2018] [Indexed: 11/28/2022]
131
Wang P, Zou M, Gu Z, Yang R. Heat-induced polymerization behavior variation of frozen-stored gluten. Food Chem 2018;255:242-251. [DOI: 10.1016/j.foodchem.2018.02.047] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2017] [Revised: 02/06/2018] [Accepted: 02/08/2018] [Indexed: 12/20/2022]
132
Liu M, Liang Y, Zhang H, Wu G, Wang L, Qian H, Qi X. Comparative Study on the Cryoprotective Effects of Three Recombinant Antifreeze Proteins from Pichia pastoris GS115 on Hydrated Gluten Proteins during Freezing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018;66:6151-6161. [PMID: 29863868 DOI: 10.1021/acs.jafc.8b00910] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
133
Luo W, Sun DW, Zhu Z, Wang QJ. Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.11.017] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
134
Nguyen CT, Yuan M, Yu JS, Ye T, Cao H, Xu F. Isolation of ice structuring collagen peptide by ice affinity adsorption, its ice-binding mechanism and breadmaking performance in frozen dough. J Food Biochem 2018. [DOI: 10.1111/jfbc.12506] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
135
Li M, Li X, Li J, Lu M, Liu X, Duan X. Effects of multiple freeze–thaw treatments on physicochemical and biological activities of egg phosvitin and its phosphopeptides. Food Funct 2018;9:4602-4610. [DOI: 10.1039/c8fo01101j] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
136
Daugelaite D, Strybulevych A, Norisuye T, Hatcher DW, Scanlon MG, Page JH. Frozen Convenience Noodles: Use of Ultrasound to Study the Influence of Preparation Methods on Their Rheological Parameters. Cereal Chem 2017. [DOI: 10.1094/cchem-11-16-0265-r] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
137
Xiong L, Zhang B, Niu M, Zhao S. Protein polymerization and water mobility in whole-wheat dough influenced by bran particle size distribution. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.064] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
138
Duan X, Li J, Zhang Q, Zhao T, Li M, Xu X, Liu X. Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins. Food Chem 2017;228:243-248. [DOI: 10.1016/j.foodchem.2017.02.005] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2016] [Revised: 01/31/2017] [Accepted: 02/01/2017] [Indexed: 11/26/2022]
139
Ortolan F, Corrêa GP, da Cunha RL, Steel CJ. Rheological properties of vital wheat glutens with water or sodium chloride. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.059] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
140
Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough. Food Chem 2017;221:482-488. [DOI: 10.1016/j.foodchem.2016.10.108] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2016] [Revised: 10/14/2016] [Accepted: 10/23/2016] [Indexed: 11/19/2022]
141
Ortolan F, Steel CJ. Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review. Compr Rev Food Sci Food Saf 2017;16:369-381. [PMID: 33371555 DOI: 10.1111/1541-4337.12259] [Citation(s) in RCA: 113] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 02/01/2017] [Accepted: 02/01/2017] [Indexed: 11/30/2022]
142
Qin XS, Chen SS, Li XJ, Luo SZ, Zhong XY, Jiang ST, Zhao YY, Zheng Z. Gelation Properties of Transglutaminase-Induced Soy Protein Isolate and Wheat Gluten Mixture with Ultrahigh Pressure Pretreatment. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1864-9] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
143
Lee NY. Effects of Blends of Low-Protein Winter Wheat Flour and Barley Byproducts on Quality Changes in Noodles. Prev Nutr Food Sci 2017;21:361-366. [PMID: 28078259 PMCID: PMC5216888 DOI: 10.3746/pnf.2016.21.4.361] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Accepted: 11/23/2016] [Indexed: 11/30/2022]  Open
144
Huang L, Chen X, Rui X, Li W, Li T, Xu X, Dong M. Use of fermented glutinous rice as a natural enzyme cocktail for improving dough quality and bread staling. RSC Adv 2017. [DOI: 10.1039/c6ra25805k] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]  Open
145
Wang P, Tao H, Jin Z, Xu X. Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality. Food Chem 2016;200:117-24. [DOI: 10.1016/j.foodchem.2016.01.027] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2015] [Revised: 01/04/2016] [Accepted: 01/08/2016] [Indexed: 11/17/2022]
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