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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.139712-139712, Article 139712 [Periódico revisado por pares]

England: Elsevier Ltd

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2
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.139699-139699, Article 139699 [Periódico revisado por pares]

England: Elsevier Ltd

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3
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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4
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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5
Dynamic behaviors of protein and water associated with fresh noodle quality during processing based on different HMW-GSs at Glu-D1
Dynamic behaviors of protein and water associated with fresh noodle quality during processing based on different HMW-GSs at Glu-D1
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Dynamic behaviors of protein and water associated with fresh noodle quality during processing based on different HMW-GSs at Glu-D1

Zhang, Yuyan ; Zhou, Hongwei ; Zhao, Haiyan ; Zhang, Xiaoke ; Guo, Boli ; Zhang, Yingquan

Food chemistry, 2024-09, Vol.453, p.139598-139598 [Periódico revisado por pares]

England

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6
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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7
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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8
Effects of zein extractions on the structural properties of SPI-zein composite gels: Implications for gluten-free plant-based products
Effects of zein extractions on the structural properties of SPI-zein composite gels: Implications for gluten-free plant-based products
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Effects of zein extractions on the structural properties of SPI-zein composite gels: Implications for gluten-free plant-based products

Peng, Yu ; Wu, Yuqing ; Shan, Ziming ; Li, Mo ; Wen, Xin ; Ni, Yuanying

Food chemistry, 2024-09, Vol.452, p.139562-139562, Article 139562 [Periódico revisado por pares]

England: Elsevier Ltd

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9
Isotopic, mycotoxin, and pesticide analysis for organic authentication along the production chain of wheat-derived products
Isotopic, mycotoxin, and pesticide analysis for organic authentication along the production chain of wheat-derived products
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Isotopic, mycotoxin, and pesticide analysis for organic authentication along the production chain of wheat-derived products

Giannioti, Zoe ; Suman, Michele ; Roncone, Alberto ; Rollo, Eleonora ; Tonidandel, Loris ; Barbero, Alice ; Catellani, Dante ; Larcher, Roberto ; Bontempo, Luana

Food chemistry, 2024-09, Vol.452, p.139519-139519, Article 139519 [Periódico revisado por pares]

England: Elsevier Ltd

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10
Heat-moisture treatment can modulate all-purpose wheat flour for short dough biscuit making: Evidences and mechanism
Heat-moisture treatment can modulate all-purpose wheat flour for short dough biscuit making: Evidences and mechanism
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Heat-moisture treatment can modulate all-purpose wheat flour for short dough biscuit making: Evidences and mechanism

Zou, Yiyuan ; Ye, Fayin ; Zhang, Zehua ; Liu, Xiaoqing ; Zhao, Guohua

Food chemistry, 2024-09, Vol.451, p.139512-139512, Article 139512 [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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