Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds

Utilization of Amylose−Lipid Complexes as Molecular Nanocapsules for Conjugated Linoleic Acid

Inbal Lalush, Hagit Bar, Imad Zakaria et al. · Biomacromolecules · 2004 · 257 citations

Pharmacy, Biochemistry, Chemistry +17

Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality

Yijie He, Jinying Guo, Guoyan Ren et al. · Food Chemistry · 2020 · 225 citations

Agriculture, Biochemistry, Food Science +17

Effect of extruded wheat bran on dough rheology and bread quality

Manuel Gómez, Sara Jiménez, Elena Ruiz et al. · LWT · 2011 · 176 citations

Agriculture, Food Science, Cereal Science +13

Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids

E. Silva, M. Birkenhake, Elke Scholten et al. · Food Hydrocolloids · 2012 · 168 citations

Agriculture, Food Science, Food Engineering +13

Mechanism of gas cell stabilization in bread making. I. The primary gluten–starch matrix

Baninder S. Sroan, Scott R. Bean, Finlay MacRitchie · Journal of Cereal Science · 2008 · 154 citations

Agriculture, Biochemistry, Food Science +12