Concepedia

Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles

Binle Zhang, Jacob Ojobi Omedi, Jianxian Zheng, Weining Huang, Chunli Jia, Liyuan Zhou, Qibo Zou, Ning Li, Tiecheng Gao

Food Bioscience · 2021 · 45 citations · 42 references

DOI

Concepts

References

42

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Hans Goesaert, Kristof Brijs, W. S. Veraverbeke et al. · Trends in Food Science & Technology · 2005 · 1K citations

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DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT

T. Beveridge, S.J. Toma, S. Nakai · Journal of Food Science · 1974 · 825 citations

, , +9

Bread Staling: Molecular Basis and Control

Jonathan A. Gray, James N. BeMiller · Comprehensive Reviews in Food Science and Food Safety · 2003 · 731 citations

Mini Review: On the Elasticity of Wheat Gluten

P.S. Belton · Journal of Cereal Science · 1999 · 596 citations

, , +6

Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation

Kaiqiang Wang, Shuizhong Luo, Xiyang Zhong et al. · Food Chemistry · 2016 · 380 citations

, , +8