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Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein
Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein
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Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein

Yang, Bailu ; Wang, Xinnuo ; Li, Weiwei ; Liu, Guannan ; Li, Dandan ; Xie, Chong ; Yang, Runqiang ; Jiang, Dong ; Zhou, Qin ; Wang, Pei

Food chemistry, 2024-10, Vol.456, p.139984, Article 139984 [Periódico revisado por pares]

Elsevier Ltd

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12
Control of the oil content of fried dough sticks through modulating structure change by reconstituted gluten fractions
Control of the oil content of fried dough sticks through modulating structure change by reconstituted gluten fractions
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Control of the oil content of fried dough sticks through modulating structure change by reconstituted gluten fractions

Wang, Jing ; Wen, Jiping ; Fan, Xiangqi ; Zheng, Xueling

Food chemistry, 2024-10, Vol.455, p.139909-139909, Article 139909 [Periódico revisado por pares]

Elsevier Ltd

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13
Using salted egg white in steamed bread: Impact on functional and structural characteristics
Using salted egg white in steamed bread: Impact on functional and structural characteristics
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Using salted egg white in steamed bread: Impact on functional and structural characteristics

Abker, Adil M. ; Xia, Zhijun ; Hu, Gan ; Fu, Xiaowen ; Zhang, Yixin ; Jin, Yongguo ; Ma, Meihu ; Fu, Xing

Food chemistry, 2024-10, Vol.454, p.139609, Article 139609 [Periódico revisado por pares]

England: Elsevier Ltd

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14
Enhanced B-type starch granules proportion modulates starch-gluten interactions during the thermal processing of reconstituted doughs
Enhanced B-type starch granules proportion modulates starch-gluten interactions during the thermal processing of reconstituted doughs
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Enhanced B-type starch granules proportion modulates starch-gluten interactions during the thermal processing of reconstituted doughs

Lin, Qian ; Liang, Wei ; Shen, Huishan ; Niu, Li ; Zhao, Wenqing ; Li, Wenhao

Food chemistry, 2024-10, Vol.454, p.139712, Article 139712 [Periódico revisado por pares]

England: Elsevier Ltd

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15
Effect of 3D printing and traditional molding on phenolic compounds and antioxidant activity in steamed bread
Effect of 3D printing and traditional molding on phenolic compounds and antioxidant activity in steamed bread
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Effect of 3D printing and traditional molding on phenolic compounds and antioxidant activity in steamed bread

Ma, Shu ; Bao, Yanru ; Xu, Ming ; Yu, Xiuzhu ; Jiang, Hao

Food chemistry, 2024-10, Vol.454, p.139699, Article 139699 [Periódico revisado por pares]

England: Elsevier Ltd

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16
Preparation of molecularly imprinted polymer for the specific adsorption and selective extraction of alkylresorcinols from whole wheat flour
Preparation of molecularly imprinted polymer for the specific adsorption and selective extraction of alkylresorcinols from whole wheat flour
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Preparation of molecularly imprinted polymer for the specific adsorption and selective extraction of alkylresorcinols from whole wheat flour

Wen, Yangyang ; Zhao, Shichao ; Yu, Zhenjia ; Gong, Weiwei ; Lu, Shiyi ; Li, Hongyan ; Wang, Jing

Food chemistry, 2024-10, Vol.454, p.139815, Article 139815 [Periódico revisado por pares]

England: Elsevier Ltd

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17
Blueberry anthocyanin based active intelligent wheat gluten protein films: Preparation, characterization, and applications for shrimp freshness monitoring
Blueberry anthocyanin based active intelligent wheat gluten protein films: Preparation, characterization, and applications for shrimp freshness monitoring
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Blueberry anthocyanin based active intelligent wheat gluten protein films: Preparation, characterization, and applications for shrimp freshness monitoring

Hu, Fei ; Song, Yu-Zhu ; Thakur, Kiran ; Zhang, Jian-Guo ; Khan, Mohammad Rizwan ; Ma, Yi-Long ; Wei, Zhao-Jun

Food chemistry, 2024-09, Vol.453, p.139676-139676, Article 139676 [Periódico revisado por pares]

England: Elsevier Ltd

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18
In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis
In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis
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In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis

Tufariello, Maria ; Palombi, Lorenzo ; Baiano, Antonietta ; Grieco, Francesco

Food chemistry, 2024-09, Vol.453, p.139702-139702, Article 139702 [Periódico revisado por pares]

England: Elsevier Ltd

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19
Effect of magnetic fields on the structure, properties, baking performance of frozen wheat dough at different frozen stage
Effect of magnetic fields on the structure, properties, baking performance of frozen wheat dough at different frozen stage
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Effect of magnetic fields on the structure, properties, baking performance of frozen wheat dough at different frozen stage

Jin, Yamei ; Wei, Liwen ; Yang, Na ; Xu, Xueming ; Jin, Zhengyu

Food chemistry, 2024-09, Vol.453, p.139709-139709, Article 139709 [Periódico revisado por pares]

England: Elsevier Ltd

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20
Simultaneous quantification of seven B vitamins from wheat grains using UHPLC-MS/MS
Simultaneous quantification of seven B vitamins from wheat grains using UHPLC-MS/MS
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Simultaneous quantification of seven B vitamins from wheat grains using UHPLC-MS/MS

Cao, Da ; Heughebaert, Liesl ; Boffel, Laura ; Stove, Christophe ; Van Der Straeten, Dominique

Food chemistry, 2024-09, Vol.453, p.139667-139667, Article 139667 [Periódico revisado por pares]

England: Elsevier Ltd

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Deste Autor:

  1. Oliveira, K
  2. Scholz, M
  3. Mendes, S
  4. Silva, A
  5. Castro, I

Neste Assunto:

  1. Chemistry, Applied
  2. Life Sciences & Biomedicine
  3. Nutrition & Dietetics
  4. Physical Sciences
  5. Food Science & Technology

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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