Effects of wheat cultivar, bran concentration and endoxylanase on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough

Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms

Yun Zhou, Sushil Dhital, Chenyang Zhao et al. · Food Hydrocolloids · 2020 · 248 citations

Agriculture, Food Science, Nutritional Sciences +14

Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges

Sen Ma, Zhen Wang, Hua‐Min Liu et al. · Trends in Food Science & Technology · 2022 · 128 citations

Agriculture, Nutrition, Nutritional Sciences +12

Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations

Xinyang Sun, Filiz Köksel, Michael T. Nickerson et al. · Food Hydrocolloids · 2019 · 66 citations

Agriculture, Food Science, Materials Engineering +16

The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough

Xinyang Sun, Fei Pei, Yong Fang · Food Chemistry · 2021 · 62 citations

Agriculture, Food Science, Food Engineering +13

Effect of extrusion treatment on enzymatic hydrolysis of wheat bran

Eda Aktas‐Akyildiz, M. Tugrul Masatcioglu, Hamit Köksel · Journal of Cereal Science · 2020 · 56 citations · Full text

Agriculture, Biochemistry, Food Science +15