Concepedia

Starch-dough Interactions

Starch-Dough Interactions is a rheological construct that characterizes the dynamic interplay between starch granules and the gluten matrix in dough, governing the viscoelastic behavior and structural development during mixing, resting, and deformation processes.

715

Publications

37.7K

Citations

2.1K

Authors

567

Institutions

Publications per year

2017–2026

312

Parents

Publications

715

Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends

Cuihong Yang, Fang Zhong, H. Douglas Goff et al. · Food Chemistry · 2018 · 420 citations

, , +14

Rheological properties of rice dough for making rice bread

Hema P. Sivaramakrishnan, B. Senge, P. K. Chattopadhyay · Journal of Food Engineering · 2003 · 361 citations

, , +14

Gas Cell Stabilisation and Gas Retention in Wheat Bread Dough

Z. Gan, Peter R. Ellis, J.D. Schofield · Journal of Cereal Science · 1995 · 336 citations

, , +12

Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters

P.L. Weegels, Anne M. van de Pijpekamp, A. Graveland et al. · Journal of Cereal Science · 1996 · 286 citations

, , +13

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

Jayne E. Bock, Srinivasan Damodaran · Food Hydrocolloids · 2012 · 280 citations

, , +17

1–5 of 715

Authors

2.1K

  1. JA
    Jan A. Delcour

    KU Leuven, Belgium

    15 publications · 793 citations

    14

    h-index

  2. NM
    Naofumi Morita

    Osaka Prefecture University, Japan

    14 publications · 904 citations

    13

    h-index

  3. CC
    Concha Collar

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    13 publications · 744 citations

    13

    h-index

  4. XX
    Xueming Xu

    Jiangnan University, China

    12 publications · 578 citations

    12

    h-index

  5. KB
    Ke Bian

    Henan University of Technology, China

    11 publications · 733 citations

    11

    h-index

1–5 of 2.1K

Institutions

567

  1. Jiangnan University

    Wuxi, China

    22 h-index

    144 publications

    7.2K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    21 h-index

    107 publications

    6K citations

  3. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    21 h-index

    44 publications

    3.3K citations

  4. Henan University of Technology

    Zhengzhou, China

    21 h-index

    137 publications

    7.9K citations

  5. Northwest A&F University

    Yangling, China

    19 h-index

    107 publications

    4.3K citations

  6. Kansas State University

    Manhattan, United States

    18 h-index

    46 publications

    2.5K citations

  7. KU Leuven

    Leuven, Belgium

    16 h-index

    78 publications

    4K citations

  8. Commonwealth Scientific and Industrial Research Organisation

    Canberra, Australia

    15 h-index

    52 publications

    3.9K citations

1–8 of 567

Venues

  1. Journal of Cereal Science

    89 publications · 5.5K citations

    42

    h-index

  2. Food Chemistry

    63 publications · 4.5K citations

    40

    h-index

  3. Food Hydrocolloids

    48 publications · 3.8K citations

    35

    h-index

  4. LWT

    56 publications · 2.8K citations

    34

    h-index

  5. Cereal Chemistry

    51 publications · 2.8K citations

    30

    h-index

1–5