On the public citation graph
Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat
0 signed · 103 inferred · view as graph
Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.
Is this your work? Sign in with ORCID and put your name on the
claims that are yours.
Reference health. See whether every reference in this work resolves to a
known work and none has been retracted — and get a dated CiteStamped
badge you can embed.
What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/jsfa.1176openalex-snapshot
Effect of prebaking and frozen storage on the sensory quality and instrumental texture of bread
inferredcites →https://doi.org/10.1002/jsfa.2740530208openalex-snapshot
Suitability of various australian wheats for chinese‐style steamed bread
inferredcites →https://doi.org/10.1006/jcrs.1996.0004openalex-snapshot
Fundamental and Empirical Rheological Behaviour of Wheat Flour Doughs and Comparison with Bread Making Performance
inferredcites →https://doi.org/10.1006/jcrs.2002.0471openalex-snapshot
Effect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs
inferredcites →https://doi.org/10.1007/bf02128747openalex-snapshot
Tannic acid inhibits insulin-stimulated lipogenesis in rat adipose tissue and insulin receptor function in vitro
inferredcites →https://doi.org/10.1007/bf02536175openalex-snapshot
Effects of polyphenolic natural products on the lipid profiles of rats fed high fat diets
inferredcites →https://doi.org/10.1007/s00217-002-0515-0openalex-snapshot
Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis
inferredcites →https://doi.org/10.1016/0003-2697(66)90275-2openalex-snapshot
Determination of free amino groups in proteins by trinitrobenzenesulfonic acid
inferredcites →https://doi.org/10.1016/0003-9861(59)90090-6openalex-snapshot
Tissue sulfhydryl groups
inferredcites →https://doi.org/10.1016/0300-9629(93)90326-yopenalex-snapshot
The effects of tannic acid on serum and liver lipids of RAIF and RICO rats fed on high fat diet
inferredcites →https://doi.org/10.1016/0924-2244(93)90109-nopenalex-snapshot
Viscoelastic properties of foods
inferredcites →https://doi.org/10.1016/j.foodchem.2004.02.052openalex-snapshot
Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants
inferredcites →https://doi.org/10.1016/j.foodres.2003.08.001openalex-snapshot
Improvement of the breadmaking quality of rice flour by glucose oxidase
inferredcites →https://doi.org/10.1016/j.jcs.2004.08.013openalex-snapshot
Effect of freeze-dried gluten addition on texture of hamburger buns
inferredcites →https://doi.org/10.1016/j.tifs.2006.11.003openalex-snapshot
Dynamic rheological properties of wheat flour dough and proteins
inferredcites →https://doi.org/10.1016/s0002-8223(99)00051-6openalex-snapshot
Characteristics and Occurrence of Phenolic Phytochemicals
inferredcites →https://doi.org/10.1016/s0065-2628(08)60299-2openalex-snapshot
Naturally Occurring Food Toxicants: Phenolic Substances of Plant Origin Common in Foods
inferredcites →https://doi.org/10.1016/s0304-3835(99)00400-0openalex-snapshot
Green tea polyphenols and tannic acid act as potent inhibitors of phorbol ester-induced nitric oxide generation in rat hepatocytes independent of their antioxidant properties
inferredcites →https://doi.org/10.1016/s0304-4165(99)00117-8openalex-snapshot
Polyphenol tannic acid inhibits hydroxyl radical formation from Fenton reaction by complexing ferrous ions1This study is dedicated to the memory of Botany Professor Luiz F.G. Labouriau (1921–1996).1
inferredcites →https://doi.org/10.1016/s0308-8146(00)00077-7openalex-snapshot
Crosslinkage of proteins by dehydroascorbic acid and its degradation products
inferredcites →https://doi.org/10.1016/s0308-8146(96)00011-8openalex-snapshot
Effects of emulsifiers on farinograph and extensograph measurements
inferredcites →https://doi.org/10.1055/s-2006-959598openalex-snapshot
The Effects of Tannic Acid on Serum Lipid Parameters and Tissue Lipid Peroxides in the Spontaneously Hypertensive and Wistar Kyoto Rats
inferredcites →https://doi.org/10.1094/cchem.1998.75.1.51openalex-snapshot
Purification and Characterization of a Hexose Oxidase with Excellent Strengthening Effects in Bread
inferredcites →https://doi.org/10.1094/cchem.1998.75.3.331openalex-snapshot
Effects of Enzymes and Oxidizing Agents on Shear Stress Relaxation of Wheat Flour Dough: Additions of Protease, Glucose Oxidase, Ascorbic Acid, and Potassium Bromate
inferredcites →https://doi.org/10.1094/cchem.1998.75.4.439openalex-snapshot
Glucose Oxidase in Breadmaking Systems
inferredcites →https://doi.org/10.1094/cchem.1999.76.1.100openalex-snapshot
Effect of Oxidation on the Dynamic Rheological Properties of Wheat Flour‐Water Doughs
inferredcites →https://doi.org/10.1094/cchem.1999.76.1.105openalex-snapshot
Dynamic Rheological Properties of Wheat Starch‐Gluten Doughs
inferredcites →https://doi.org/10.1094/cchem.2003.80.6.654openalex-snapshot
Staling of Bread: Role of Amylose and Amylopectin and Influence of Starch‐Degrading Enzymes
inferredcites →https://doi.org/10.1111/j.1365-2621.1968.tb01465.xopenalex-snapshot
The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid
inferredcites →https://doi.org/10.1111/j.1745-4603.1997.tb00137.xopenalex-snapshot
RHEOLOGICAL PROPERTIES OF ENZYME SUPPLEMENTED DOUGHS
inferredcites →https://doi.org/10.1111/j.1745-4603.1997.tb00143.xopenalex-snapshot
SMALL AMPLITUDE OSCILLATORY SHEAR STUDIES ON MOZZARELLA CHEESE PART I. REGION OF LINEAR VISCOELASTICITY
inferredcites →https://doi.org/10.1111/j.1745-4603.2004.tb00602.xopenalex-snapshot
EFFECT OF SUGAR AND FAT REPLACERS ON THE TEXTURE OF BAKED GOODS
inferredcites →https://doi.org/10.1111/j.1753-4887.1998.tb01670.xopenalex-snapshot
Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4664140openalex-extracted
Effect of Soluble Oat Β-Glucan and Tea Polyphenols on the Rheological Properties and Microstructure of Dough
inferred← citeshttps://doi.org/10.1002/cche.10185openalex-snapshot
The effect of using water sumac (Rhus coriaria L.) extract on wheat pan bread quality characteristics
inferred← citeshttps://doi.org/10.1002/cche.10833openalex-snapshot
Lactic acid bacteria‐fermented Chlamydomonas reinhardtii as an innovative ingredient to produce microalgae‐enriched steamed bread
inferred← citeshttps://doi.org/10.1002/jsfa.11704openalex-snapshot
Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties
inferred← citeshttps://doi.org/10.1002/jsfa.12772openalex-snapshot
Impact of pomegranate fruit powder on dough, textural and functional properties of fresh noodle
inferred← citeshttps://doi.org/10.1002/jsfa.9974openalex-snapshot
In vitro studies on the interactions of blood lipid level‐related biological molecules with gallic acid and tannic acid
inferred← citeshttps://doi.org/10.1007/978-3-031-96610-1_7openalex-snapshot
Fruit and Vegetable Powder as a Functional Food Supplement
inferred← citeshttps://doi.org/10.1007/s00217-021-03767-1openalex-snapshot
Red grape skin extract and oat β-glucan in shortbread cookies: technological and nutritional evaluation
inferred← citeshttps://doi.org/10.1007/s10891-016-1480-yopenalex-snapshot
Moisture Adsorption Isotherms and Thermodynamic Characteristics of Tannic Acid
inferred← citeshttps://doi.org/10.1007/s11130-025-01360-5openalex-snapshot
Evaluation of the Effect of Fuzhuan Brick Tea on Bread Quality and In Vitro Digestion
inferred← citeshttps://doi.org/10.1007/s11483-022-09740-zopenalex-snapshot
Effect of a polyphenol molecular size on the gluten proteins – polyphenols interactions studied with FT-Raman spectroscopy
inferred← citeshttps://doi.org/10.1007/s11483-022-09744-9openalex-snapshot
Effect of Structure Complexity of Catechins on the Properties of Glutenin: the Rule, Action Mechanism and Application
inferred← citeshttps://doi.org/10.1007/s11947-022-02837-wopenalex-snapshot
The Pros and Cons of Incorporating Bioactive Compounds Within Food Networks and Food Contact Materials: a Review
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.22267-1openalex-snapshot
Bread Storage and Preservation
inferred← citeshttps://doi.org/10.1016/j.cis.2025.103425openalex-snapshot
Recent advances in tannic acid-based gels: Design, properties, and applications
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.11.054openalex-snapshot
Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.129500openalex-snapshot
Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.129969openalex-snapshot
Impact of condensed tannin interactions with grain proteins and non-starch polysaccharides on batter system properties
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.132913openalex-snapshot
Persimmon tannin unevenly changes the physical properties, morphology, subunits composition and cross-linking types of gliadin and glutenin
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.142120openalex-snapshot
Innovative use of wastewater-extracted Arabinoxylans: Elevating steamed bread texture and structure
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.148371openalex-snapshot
Impact of food processing methods and polyphenol interactions on the structural integrity and functionality of wheat gluten proteins
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2018.10.018openalex-snapshot
Effects of condensed vs hydrolysable tannins on gluten film strength and stability
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.107008openalex-snapshot
Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.107448openalex-snapshot
Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.108803openalex-snapshot
Effects of epigallocatechin-3-gallate on the structural hierarchy of the gluten network in dough
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110508openalex-snapshot
Effects of tannic acid on physicochemical properties of gluten-free flour and the underlying mechanisms
inferred← citeshttps://doi.org/10.1016/j.foodres.2014.12.012openalex-snapshot
Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109536openalex-snapshot
Persimmon tannin changes the properties and the morphology of wheat gluten by altering the cross-linking, and the secondary structure in a dose-dependent manner
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.112756openalex-snapshot
The additive interactions between high-molecular-weight glutenin subunits and tannic acid improve the wheat quality
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113269openalex-snapshot
Plant-Based Protein-Phenolic Interactions: Effect on different matrices and in vitro gastrointestinal digestion
inferred← citeshttps://doi.org/10.1016/j.fufo.2025.100674openalex-snapshot
Recent trends in fortifying bread with nutrients: Comprehensive insights into chemical, physical, functional, and nutritional attributes
inferred← citeshttps://doi.org/10.1016/j.jcs.2022.103570openalex-snapshot
The influence of selected polyphenols on the gluten structure - A study on gluten dough with application of FT-IR and FT-Raman spectroscopy
inferred← citeshttps://doi.org/10.1016/j.jff.2018.11.052openalex-snapshot
Dough properties, bread quality, and associated interactions with added phenolic compounds: A review
inferred← citeshttps://doi.org/10.1016/j.jfutfo.2026.06.001openalex-snapshot
Establishing magnetite complex with gluten and phenolic compounds for lead adsorption: properties and functions
inferred← citeshttps://doi.org/10.1016/j.lwt.2019.108395openalex-snapshot
The influence of grasshopper (Schistocerca gregaria) powder enrichment on bread nutritional and sensorial properties
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.109228openalex-snapshot
Effect of gelatinization processing on the antioxidant, digestion, and physicochemical properties of wheat starch enhanced with tannic acid
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.114577openalex-snapshot
Rutin as an alternative to partial salt improves dough structure, microbial communities, and quality traits in traditional fermented dried noodles
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116004openalex-snapshot
Effect of soluble oat β-glucan and tea polyphenols on the rheological properties and microstructure of wheat dough
inferred← citeshttps://doi.org/10.1021/acs.iecr.7b00741openalex-snapshot
Aroma-Loaded Microcapsules with Antibacterial Activity for Eco-Friendly Textile Application: Synthesis, Characterization, Release, and Green Grafting
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b02601openalex-snapshot
Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology
inferred← citeshttps://doi.org/10.1021/jf504112zopenalex-snapshot
Interaction of Sorghum Tannins with Wheat Proteins and Effect on in Vitro Starch and Protein Digestibility in a Baked Product Matrix
inferred← citeshttps://doi.org/10.1039/d0gc02909bopenalex-snapshot
Tannic acid–thioctic acid hydrogel: a novel injectable supramolecular adhesive gel for wound healing
inferred← citeshttps://doi.org/10.1039/d1ra07657dopenalex-snapshot
Tannic acid: a crosslinker leading to versatile functional polymeric networks: a review
inferred← citeshttps://doi.org/10.1080/09637486.2022.2078283openalex-snapshot
Gliadin interacted with tea polyphenols: potential application and action mechanism
inferred← citeshttps://doi.org/10.1080/19476337.2021.1981458openalex-snapshot
The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough
inferred← citeshttps://doi.org/10.1111/1541-4337.12572openalex-snapshot
Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions
inferred← citeshttps://doi.org/10.1111/1750-3841.16120openalex-snapshot
Effect of tea polyphenols on the quality of Chinese steamed bun and the action mechanism
inferred← citeshttps://doi.org/10.1111/ijfs.14719openalex-snapshot
Effects of catechins on the polymerisation behaviour, conformation and viscoelasticity of wheat gluten
inferred← citeshttps://doi.org/10.1111/ijfs.15585openalex-snapshot
Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread
inferred← citeshttps://doi.org/10.1111/jfq.12201openalex-snapshot
Effects of Short‐Chain Inulin on Quality of Chinese Steamed Bread
inferred← citeshttps://doi.org/10.1186/s43014-021-00068-8openalex-snapshot
Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics
inferred← citeshttps://doi.org/10.1186/s43014-024-00272-2openalex-snapshot
Conformational and processing properties of a high-active ingredient involving soy protein isolates bound with anthocyanins and its application in cake baking
inferred← citeshttps://doi.org/10.12944/crnfsj.11.1.21openalex-snapshot
The Effect of Hot Water Extract of Pluchea indica Leaf Powder on the Physical, Chemical and Sensory Properties of Wet Noodles
inferred← citeshttps://doi.org/10.14419/ijet.v7i1.9.9728openalex-snapshot
Comparative study of energy efficient MAC protocol with channel aware packet Scheduling in MANET
inferred← citeshttps://doi.org/10.1590/fst.78421openalex-snapshot
Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder
inferred← citeshttps://doi.org/10.26599/fmh.2025.9420071openalex-snapshot
Fortification effect of mixed fermentation product of Russula vinosa Lindblad supplementation on physicochemical, sensory and antioxidant properties of wheat bread
inferred← citeshttps://doi.org/10.3109/09637486.2012.738650openalex-snapshot
Grape seed as a functional food ingredient in bread-making
inferred← citeshttps://doi.org/10.33448/rsd-v9i11.9728openalex-snapshot
Nutritional and rheological evaluation of blends based on ora-pro-nóbis (Pereskia aculeata Miller) and wheat flour
inferred← citeshttps://doi.org/10.3390/app112311129openalex-snapshot
Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta
inferred← citeshttps://doi.org/10.3390/app142411730openalex-snapshot
Physical Properties, Health Functionality, and Sensory Evaluation of Bread with the Unused Parts of Waxy Barley
inferred← citeshttps://doi.org/10.3390/app15148067openalex-snapshot
Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread
inferred← citeshttps://doi.org/10.3390/compounds4020024openalex-snapshot
Different Chain Length Tannic Acid Preparations as Coating Agents for Zein Nanoparticles
inferred← citeshttps://doi.org/10.3390/foods12203756openalex-snapshot
Comprehensive Analyses of Breads Supplemented with Tannic Acids
inferred← citeshttps://doi.org/10.3390/foods13162556openalex-snapshot
The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough
inferred← citeshttps://doi.org/10.3390/foods13162639openalex-snapshot
Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks
inferred← citeshttps://doi.org/10.3390/foods14020233openalex-snapshot
Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch Digestion
inferred← citeshttps://doi.org/10.3390/foods14091618openalex-snapshot
Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread
inferred← citeshttps://doi.org/10.3390/foods8120606openalex-snapshot
Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough
inferred← citeshttps://doi.org/10.55147/efse.1288022openalex-snapshot
Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid
inferred← citeshttps://doi.org/10.82308/17397openalex-snapshot
Egg protein interactions with phenolic compounds: effect on protein properties
Editorial review for independent work. ICSAC — the Institute for Complexity
Science and Advanced Computing — runs a structured editorial panel for researchers
publishing outside journals, and publishes on CiteStamp rails. Submission is free
and goes through ORCID: icsacinstitute.org/submit.