Food rheology applications of large amplitude oscillation shear (LAOS)
Y Wang, C Selomulya - Trends in Food Science & Technology, 2022 - Elsevier
Background Classical flow and small amplitude oscillation shear (SAOS) often do not meet
the emerging needs of food research in practical scenarios to provide food texture …
the emerging needs of food research in practical scenarios to provide food texture …
Comparison of sequence of physical processes (SPP) and Fourier transform coupled with Chebyshev polynomials (FTC) methods to interpret large amplitude …
Abstract Fourier Transform coupled with Chebyshev Polynomials (FTC) and Sequence of
Physical Processes (SPP) are used to study and interpret the large amplitude oscillatory …
Physical Processes (SPP) are used to study and interpret the large amplitude oscillatory …
Advances in large amplitude oscillatory shear Rheology of food materials
Molecular interactions determine the microstructure of food, as well as its response to
deformation and flow. In order to design efficient processing equipment, to produce high …
deformation and flow. In order to design efficient processing equipment, to produce high …
Interpreting the correlation between repeated sheeting process and wheat noodle qualities: From water molecules movement perspective
Water, composed by hydrogen and oxygen elements, plays a prominent role in noodle
production, especially in the sheeting process. To reveal the influence mechanism of water …
production, especially in the sheeting process. To reveal the influence mechanism of water …
Behavior of wheat flour dough at different pretreated temperatures through rheological characteristics and molecular interactions of proteins
Y Yang, E Guan, T Zhang, F Xu, M Li, K Bian - Food Chemistry, 2023 - Elsevier
Rheological properties and chemical interactions of doughs prepared at different
temperatures were evaluated. The results showed that the rigidity of pretreated doughs was …
temperatures were evaluated. The results showed that the rigidity of pretreated doughs was …
The differentiation between condensed and hydrolyzable tannins with different molecular weights in affecting the rheological property of wheat flour-based dough
W Ge, Y Xu, M Niu, C Jia, S Zhao - Journal of Cereal Science, 2023 - Elsevier
The rheological property of wheat flour-based dough (WFD) has an important influence on
its processing characteristics, which is crucial to the end-products. With the aim of improving …
its processing characteristics, which is crucial to the end-products. With the aim of improving …
Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation
L Guo, F Fang, Y Zhang, D Xu, Z **… - International Journal of …, 2021 - Wiley Online Library
The effects of reduced glutathione (GSH) on dough rheology, water state and distribution,
gluten conformation, and protein molecular weight distribution were investigated. Addition of …
gluten conformation, and protein molecular weight distribution were investigated. Addition of …
Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins
Abstract Changes in large amplitude oscillatory shear (LAOS) were used to compare the
dough strength and resilience during aging at 4° C and 25° C for hard wheat soft wheat and …
dough strength and resilience during aging at 4° C and 25° C for hard wheat soft wheat and …
Contribution of yeast freezing to the quality of frozen dough: Rheological properties, protein depolymerization, gluten conformation and water state
L Guo, X He, Y Wang, G Liu, C Wu, X Xu, JY Qian - Food Bioscience, 2024 - Elsevier
The present study has comparatively investigated the variation in yeast leachates in frozen
suspension and dough systems and assessed the effects of leachate released from frozen …
suspension and dough systems and assessed the effects of leachate released from frozen …
[HTML][HTML] Valorization of the under-utilized apricot kernels protein based on the rheology and texture properties of dough
MJ Liu, QA Zhang - LWT, 2022 - Elsevier
As an under-utilized resource of the apricot kernel by-product, the apricot kernel flour (AKF)
and its derivatives were analyzed and partially substituted for the wheat flour of the bread …
and its derivatives were analyzed and partially substituted for the wheat flour of the bread …