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Investigation of Arabinoxylan on the Interfacial Properties of Imitation Dough Liquor and Rheological Properties of Model Doughs

https://doi.org/10.2139/ssrn.4871572
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inferredcites →https://doi.org/10.1006/jcrs.2001.0439openalex-snapshot
Structural Characterisation of Water-extractable and Water-unextractable Arabinoxylans in Wheat Bran
inferredcites →https://doi.org/10.1007/s11483-006-9008-1openalex-snapshot
Surface Layer Properties of Dough Liquor Components: Are They Key Parameters in Gas Retention in Bread Dough?
inferredcites →https://doi.org/10.1016/j.carbpol.2024.121845openalex-snapshot
Unveiling the breadmaking transformation: Structural and functional insights into Arabinoxylan
inferredcites →https://doi.org/10.1016/j.foodchem.2013.07.088openalex-snapshot
Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing
inferredcites →https://doi.org/10.1016/j.foodchem.2016.01.027openalex-snapshot
Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality
inferredcites →https://doi.org/10.1016/j.foodchem.2018.05.016openalex-snapshot
Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor
inferredcites →https://doi.org/10.1016/j.foodchem.2019.02.077openalex-snapshot
Arabinoxylan–starch–protein interactions in specially modified rye dough during a simulated baking process
inferredcites →https://doi.org/10.1016/j.foodchem.2020.126565openalex-snapshot
The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents
inferredcites →https://doi.org/10.1016/j.foodchem.2020.128785openalex-snapshot
Interactions between gluten and water-unextractable arabinoxylan during the thermal treatment
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132831openalex-snapshot
Relating the protein composition and air-water interfacial properties of aqueous flour extracts from wheats grown at different nitrogen fertilization levels
inferredcites →https://doi.org/10.1016/j.foodchem.2023.138144openalex-snapshot
Interfacial adsorption of soybean phosphatidylethanolamine in different oil phase and the stability of water-in-oil emulsion
inferredcites →https://doi.org/10.1016/j.foodhyd.2004.04.020openalex-snapshot
Instability and structural change in an aerated system containing egg albumen and invert sugar
inferredcites →https://doi.org/10.1016/j.foodhyd.2010.08.023openalex-snapshot
Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil–water interface
inferredcites →https://doi.org/10.1016/j.foodhyd.2011.10.007openalex-snapshot
Sodium caseinate/xanthan gum interactions in aqueous solution: Effect on protein adsorption at the oil–water interface
inferredcites →https://doi.org/10.1016/j.foodhyd.2014.05.003openalex-snapshot
Foaming and rheological properties of the liquid phase extracted from wheat flour dough
inferredcites →https://doi.org/10.1016/j.foodhyd.2014.05.009openalex-snapshot
Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.105771openalex-snapshot
The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106050openalex-snapshot
Composition and foam properties of whole wheat dough liquor as affected by xylanase and glucose oxidase
inferredcites →https://doi.org/10.1016/j.foodhyd.2021.106624openalex-snapshot
Thin film drainage dynamics of wheat and rye dough liquors and oat batter liquor
inferredcites →https://doi.org/10.1016/j.foodhyd.2024.109801openalex-snapshot
Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates
inferredcites →https://doi.org/10.1016/j.foodhyd.2024.109966openalex-snapshot
Interaction and complex formation of sonicated soluble lentil protein and Tremella fuciformis polysaccharide
inferredcites →https://doi.org/10.1016/j.foodres.2017.10.023openalex-snapshot
Effects of starch from five different botanical sources on the rheological and structural properties of starch–gluten model doughs
inferredcites →https://doi.org/10.1016/j.foodres.2021.110397openalex-snapshot
Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten
inferredcites →https://doi.org/10.1016/j.foodres.2022.111112openalex-snapshot
Effects of particle size distribution of potato starch granules on rheological properties of model dough underwent multiple freezing-thawing cycles
inferredcites →https://doi.org/10.1016/j.ijbiomac.2019.12.225openalex-snapshot
Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli
inferredcites →https://doi.org/10.1016/j.ijbiomac.2020.02.020openalex-snapshot
Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation and in vitro starch digestibility of wet sweet potato vermicelli
inferredcites →https://doi.org/10.1016/j.jcs.2023.103683openalex-snapshot
Behavior of protein aggregates via electrostatic interactions or hydrogen bonds during dough formation
inferredcites →https://doi.org/10.1016/j.lwt.2021.112515openalex-snapshot
Preparation of camellia oil pickering emulsion stabilized by glycated whey protein isolate and chitooligosaccharide: Effect on interfacial behavior and emulsion stability
inferredcites →https://doi.org/10.1021/acs.jafc.7b00837openalex-snapshot
Effects of Water-Extractable Arabinoxylan on the Physicochemical Properties and Structure of Wheat Gluten by Thermal Treatment
inferredcites →https://doi.org/10.1063/1.1724167openalex-snapshot
Time-Dependence of Boundary Tensions of Solutions I. The Role of Diffusion in Time-Effects
inferredcites →https://doi.org/10.1111/1541-4337.12761openalex-snapshot
Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system
inferredcites →https://doi.org/10.1111/ijfs.15429openalex-snapshot
Critical role of glutelin in ultrasound‐assisted isolation of corn starch
inferredcites →https://doi.org/10.1111/ijfs.15646openalex-snapshot
The influence of xylanase and thermal treatment on the composition and interfacial rheology properties of whole wheat dough liquor
inferredcites →https://doi.org/10.1134/s0003683818090107openalex-snapshot
Wheat Gluten and Its Hydrolysates. Possible Fields of Practical Use
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