Dynamic characteristics of dough during the fermentation process of Chinese steamed bread

Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems

Geertrui M. Bosmans, Bert Lagrain, Lomme J. Deleu et al. · Journal of Agricultural and Food Chemistry · 2012 · 234 citations

Agriculture, Biochemistry, Food Science +17

Aroma formation and dynamic changes during white tea processing

Qincao Chen, Yin Zhu, Weidong Dai et al. · Food Chemistry · 2018 · 229 citations

Agriculture, Food Science, Food Processing +14

Influence of ingredients and chemical components on the quality of Chinese steamed bread

Fan Zhu · Food Chemistry · 2014 · 190 citations

Agriculture, Food Science, Food Analysis +11

Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour

Xingli Liu, Taihua Mu, Hongnan Sun et al. · Food Chemistry · 2017 · 164 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

A Three Component Interaction among Starch, Protein, and Free Fatty Acids Revealed by Pasting Profiles

Genyi Zhang, Bruce R. Hamaker · Journal of Agricultural and Food Chemistry · 2003 · 136 citations

Agriculture, Biochemistry, Food Science +16