Effects of a commercial peptidase on rheology, microstructure, gluten properties of wheat dough and bread quality
Miaomiao Gu(Jiangnan University), Xueming Xu(Central South University), Dan Xu(Jiangnan University), Yongshuai Ma(Jiangnan University), Tingting Hong(Jiangnan University), Qiyan Zhao(Jiangnan University), Fengfeng Wu(Jiangnan University), Yamei Jin(Jiangnan University), Jinzhong Xi(Jiangnan University)
Cited by 56
Related Papers
Epigenetic modification of nucleic acids: from basic studies to medical applications
|Chemical Society Reviews|2017|278
Antimicrobial peptides towards clinical application: Delivery and formulation
|Advanced Drug Delivery Reviews|2021|263
Fluorescein Derivatives as Bifunctional Molecules for the Simultaneous Inhibiting and Labeling of FTO Protein
|Journal of the American Chemical Society|2015|136
Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network
|Food Hydrocolloids|2019|130
Recent advances in the preparation and application of monolithic capillary columns in separation science
|Analytica Chimica Acta|2016|105