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中国地质文献-英文(1)	SpringerLink电子期刊(9)	ACS电子期刊(15)
Wiley电子期刊(1)	Elsevier电子期刊(31)

在“Elsevier电子期刊”中，命中：31条，耗时：0.0809609 秒

在所有数据库中总计命中：57条

1.Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough

作者：Sungmin Jeong ; Hee Won Kim ; Suyong Lee ; ^{suyonglee@sejong.ac.kr}

关键词：Rice flour-zein composite ; Viscoelasticity ; Gluten-free ; Sheeted dough ; Noodle

刊名：Food Chemistry

出版年：2017

2.Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough

作者：Pei Wang^a ; ^{wangpei@njau.edu.cn} ; Runqiang Yang^a ; ^{yangrq@njau.edu.cn} ; Zhenxin Gu^a ; ^{guzx@njau.edu.cn} ; Xueming Xu^b ; ^{xmxu@jiangnan.edu.cn} ; Zhengyu Jin^b ; ^{jinlab2008@yahoo.com}

关键词：Yeast/chemical leavener ; Frozen dough ; Steamed bread ; Gassing properties ; Gluten deterioration

刊名：Food Chemistry

出版年：2017

3.Influence of high-molecular-weight glutenin subunit composition at Glu-A1 and Glu-D1 loci on secondary and micro structures of gluten in wheat (Triticum aestivum L.)

作者：Xuejun Li ^{xuejun@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Tianhong Liu ^{liutianhong@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Lijun Song ^{1639524496@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Heng Zhang ^{1251844437@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Liqun Li ^{liliqunbangong@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Xin Gao ; ^{bestgaoxin@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：Wheat glutenin subunits ; Glu-A1 and Glu-D1 ; Secondary structure of gluten ; Micro structure ; Dough rheological behaviour

刊名：Food Chemistry

出版年：2016

4.Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.)

作者：Xin Gao ^{bestgaoxin@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Tianhong Liu ^{986083616@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Jing Yu ^{574430638@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Liqun Li ^{liliqunbangong@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Yi Feng ^{307741704@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Xuejun Li ; ^{xuejun@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：Wheat glutenin subunits ; Secondary structure of gluten ; Microstructure ; Dough rheological behavior

刊名：Food Chemistry

出版年：2016

5.Effects of HMW-GS at Glu-B1 locus on the polymerization of glutenin during grain development and on the secondary and micro-structures of gluten in wheat (Triticum aestivum L.)

作者：Tianhong Liu¹ ; Xin Gao¹ ; Liqun Li ; Dengfeng Du ; Xian Cheng ; Yi Zhao ; Yan Liu ; Xuejun Li ; ^{xuejun@nwsuaf.edu.cn}

关键词：High-molecular-weight glutenin subunit ; Grain development ; Polymerization of glutenin ; Secondary and micro-structures of gluten

刊名：Journal of Cereal Science

出版年：2016

6.Effects of inulin on the structure and emulsifying properties of protein components in dough

作者：Juan Liu ^{15236197261@163.com" class="auth_mail" title="E-mail the corresponding author} ; Denglin Luo ; ^{luodenglin@163.com" class="auth_mail" title="E-mail the corresponding author} ; Xuan Li ; Baocheng Xu ; Xiaoyu Zhang ; Jianxue Liu

关键词：Inulin ; Gliadin ; Glutenin ; Gluten ; Emulsifying properties ; Disulfide bonds ; Secondary structure

刊名：Food Chemistry

出版年：2016

7.Surface topography, nano-mechanics and secondary structure of wheat gluten pretreated by alternate dual-frequency ultrasound and the correlation to enzymolysis

作者：Yanyan Zhang^a ; Bei Wang^a ; Cunshan Zhou^a ; Griffiths G. Atungulu^b ; Kangkang Xu^a ; Haile Ma^a ; ^{mhl@ujs.edu.com" class="auth_mail" title="E-mail the corresponding author} ; Xiaofei Ye^a ; Mohammed A.Y. Abdualrahman^a

关键词：ADFU ; alternate dual-frequency ultrasound ; DH ; degree of hydrolysis ; WG ; wheat gluten ; ACE ; angiotensin I-converting enzyme ; AFM ; atomic force microscope ; CD ; circular dichroism (CD)

刊名：Ultrasonics Sonochemistry

出版年：2016

8.Heat-induced interaction between egg white protein and wheat gluten

作者：Yun Luo ; Man Li ; Ke-Xue Zhu ; Xiao-Na Guo ; Wei Peng ; Hui-Ming Zhou ; ^{hmzhou@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：EWP ; Gluten ; Glutenin ; Gliadin ; Aggregation

刊名：Food Chemistry

出版年：2016

9.Effects and mechanism of dual-frequency power ultrasound on the molecular weight distribution of corn gluten meal hydrolysates

作者：Jian Jin^a ; ^b ; Haile Ma^a ; ^c ; ^{mhl@ujs.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Bei Wang^a ; Abu El-Gasim A. Yagoub^a ; ^d ; Kai Wang^a ; Ronghai He^a ; ^c ; Cunshan Zhou^a ; ^c

关键词：AFM ; atomic force microscopy ; CGM ; corn gluten meal ; DH ; degree of hydrolysis ; DPU ; dual-frequency power ultrasound ; FT-IR ; Fourier transform infrared ; MWD ; molecular weight distribution

刊名：Ultrasonics Sonochemistry

出版年：2016

10.Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

作者：Jayne E. Bock ; Srinivasan Damodaran ; ^{sdamodar@wisc.edu}

关键词：Dough ; Gluten ; Bran ; ATR-FTIR spectroscopy ; Gluten secondary structure ; State of water in dough ; Effect of bran addition on gluten structure in dough

刊名：Food Hydrocolloids

出版年：2013

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