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Moisture, Rheology and Structure of Deacetylated Konjac Glucomannan-Treated Dough and the Performance of Steamed Bread Under Frozen Storage Times

https://doi.org/10.2139/ssrn.4637919
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Deacetylation enhances the properties of konjac glucomannan/agar composites
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Effects of Deacetylated Konjac Glucomannan on the pasting, rheological and retrogradation properties of wheat starch
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Aggregation of gluten proteins in model dough after fibre polysaccharide addition
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Effect of various hydrocolloids on the physical and fermentation properties of dough
inferredcites →https://doi.org/10.1016/j.foodchem.2020.127243openalex-extracted
Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality
inferredcites →https://doi.org/10.1016/j.foodchem.2021.130853openalex-extracted
Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132854openalex-extracted
Effect of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough
inferredcites →https://doi.org/10.1016/j.foodchem.2023.135516openalex-extracted
Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough
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The mechanism of sodium hydroxide solution promoting the gelation of Konjac glucomannan (KGM)
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Preparation and characterization of heterogeneous deacetylated konjac glucomannan
inferredcites →https://doi.org/10.1016/j.foodhyd.2015.02.007openalex-extracted
Analysis of deacetylated konjac glucomannan and xanthan gum phase separation by film forming
inferredcites →https://doi.org/10.1016/j.foodhyd.2018.01.030openalex-extracted
Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough
inferredcites →https://doi.org/10.1016/j.foodhyd.2018.04.022openalex-extracted
Characterization of calcium alginate/ deacetylated konjac glucomannan blend films prepared by Ca2+ crosslinking and deacetylation
inferredcites →https://doi.org/10.1016/j.foodhyd.2019.105467openalex-extracted
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inferredcites →https://doi.org/10.1016/j.foodhyd.2021.106791openalex-extracted
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inferredcites →https://doi.org/10.1016/j.foodhyd.2022.107889openalex-extracted
Effect of desalted egg white and gelatin mixture system on frozen dough
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.108111openalex-extracted
Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism
inferredcites →https://doi.org/10.1016/j.foodres.2011.12.015openalex-extracted
Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan
inferredcites →https://doi.org/10.1016/j.foostr.2022.100288openalex-extracted
Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough
inferredcites →https://doi.org/10.1016/j.jcs.2017.07.003openalex-extracted
Effect of inulin with different degree of polymerization on water redistribution of steamed bread
inferredcites →https://doi.org/10.1016/j.lwt.2020.110634openalex-extracted
Glycosylation fish gelatin with gum Arabic: Functional and structural properties
inferredcites →https://doi.org/10.1016/j.lwt.2023.114505openalex-extracted
The alleviative effect of sweet potato protein hydrolysates on the quality deterioration of frozen dough bread in comparison to trehalose
inferredcites →https://doi.org/10.1016/j.molliq.2021.117009openalex-extracted
Effects of deacetylation on properties and conformation of xanthan gum
inferredcites →https://doi.org/10.1016/j.partic.2010.11.003openalex-extracted
Effect of alkalis on deacetylation of konjac glucomannan in mechano-chemical treatment
inferredcites →https://doi.org/10.1016/j.tifs.2017.11.017openalex-extracted
Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods
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Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification
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Dodecenylsuccinic Anhydride Derivatives of Gum Karaya (Sterculia urens): Preparation, Characterization, and Their Antibacterial Properties
inferredcites →https://doi.org/10.1039/c9ra03517fopenalex-extracted
Effects of deacetylation of konjac glucomannan on the physico-chemical properties of surimi gels from silver carp ( Hypophthalmichthys molitrix )
inferredcites →https://doi.org/10.1111/ijfs.15551openalex-extracted
Effect of black rice flour with different particle sizes on frozen dough and steamed bread quality
inferredcites →https://doi.org/10.1590/fst.44620openalex-extracted
Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran
inferredcites →https://doi.org/10.3389/fpls.2022.992772openalex-extracted
Wide belt sowing improves the grain yield of bread wheat by maintaining grain weight at the backdrop of increases in spike number
inferredcites →https://doi.org/10.3390/foods11020195openalex-extracted
Antifungal Activity of Lactobacillus plantarum ZZUA493 and Its Application to Extend the Shelf Life of Chinese Steamed Buns
inferredcites →https://doi.org/10.3390/foods12010080openalex-extracted
Effect of Tea Polyphenols on the Storage Stability of Non-Fermented Frozen Dough: Protein Structures and State of Water
inferredcites →https://doi.org/10.3390/polym11050794openalex-extracted
Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough
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