Author:
Bai Ni,Guo Xiao-Na,Xing Jun-Jie,Zhu Ke-Xue
Funder
National Natural Science Foundation of China
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. Baier-Schenk, A., Handschin, S., Schonau, M. v., Bittermann, A. G., Bachi, T., & Conde-Petit, B. (2005). In situ observation of the freezing process in wheat dough by confocal laser scanning microscopy (CLSM): Formation of ice and changes in the gluten network. Journal of Cereal Science, 42(2), 255-260. https://doi.org/10.1016/j.jcs.2005.04.006.
2. Structural, textural and sensory impact of sodium reduction on long fermented pizza;Bernklau;Food Chemistry,2017
3. Determination of SH and SS groups in some food proteins using Ellman’s reagent;Beveridge;Journal of Food Science,1974
4. The role of cyclodextrinase and glucose oxidase in obtaining gluten-free laminated baked products;de la Horra;European Food Research and Technology,2018
5. Wheat gluten functionality as a quality determinant in cereal-based food products;Delcour;Annual Review of Food Science and Technology,2012
Cited by
29 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献