DOUGH

作品数：61被引量：159H指数：5
导出分析报告
相关领域：轻工技术与工程农业科学更多>>
相关机构：深圳创维数字技术有限公司华中农业大学更多>>
相关期刊：《Advances in Microbiology》《Agricultural Sciences》《Chemical Research in Chinese Universities》《Food and Nutrition Sciences》更多>>
相关基金：国家自然科学基金国家重点基础研究发展计划更多>>
-
在结果中检索

检索结果分析

结果分析中...
共 条 记 录，以下是1-10
全选清除导出
参考文献引证文献引用追踪
视图：
排序：
Dynamics and functionalities of bacterial community during foxtail millet dough fermentation by metagenomic analysis
《Journal of Future Foods》2024年第4期343-352,共10页Junli Liu Wei Zhao Aixia Zhang Pengliang Li Jingke Liu 
supported by the Earmarked Fund for China Agricultural Research System (CARS-06-14.5-A29);HAAFS Science and Technology Innovation Special Project (2022KJCXZX-SSS-1);S&T Program of Hebei (20327124D).
Sourdough flavors were closely related to microbial metabolism.The microbial diversity of foxtail millet dough during fermentation has never been studied.Here,the metabolic potential and diversity of the bactenial com...
关键词：SOURDOUGH Foxtail millet METAGENOMICS Gilycolysis Amino acid biosynthesis 
Kneadable dough-type hydrogel transforming from dynamic to rigid network to repair irregular bone defects
《Bioactive Materials》2024年第10期430-444,共15页Ningtao Wang Jie Chen Yanyang Chen Liang Chen Luhan Bao Zhengmei Huang Xiaoyu Han Jiangkuo Lu Zhengwei Cai Wenguo Cui Zhengwei Huang 
supported by the National Natural Science Foundation of China(82071104/32101104/82202663);Science and Technology Commission of Shanghai Municipality(23XD1434200/22Y21901000);Program of Shanghai Academic/Technology Research Leader(22XD1422600);Shanghai Municipal Health Planning Commission(202140127);Shanghai Hospital Development Center(SHDC12022120).
Irregular bone defects,characterized by unpredictable size,shape,and depth,pose a major challenge to clinical treatment.Although various bone grafts are available,none can fully meet the repair needs of the defective ...
关键词：Kneadable Dough-type hydrogel Dynamic network Rigid network Irregular bone defect 
Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough被引量：1
《Food Science and Human Wellness》2024年第4期2090-2101,共12页Dengyu Wang Linlin Liu Bing Wang Wenjian Xie Yanguo Shi Na Zhang Hongchen Fan 
supported by the National Key Research and Development Program of China(2021YFD2100902-3);the National Natural Science Foundation of China(32072258);Major Science and Technology Program of Heilongjiang(2020ZX08B02);Harbin University of Commerce“Young Innovative Talents”Support Program(2019CX06;2020CX26;2020CX27);the Central Financial Support for the Development of Local Colleges and Universities,Graduate Innovation Research Project of Harbin University of Commerce(YJSCX2021-698HSD);Training plan of Young Innovative Talents in Universities of Heilongjiang(UNPYSCT-2020218).
The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,an...
关键词：Glutinous rice flour Glutinous rice dough Lactic acid bacteria compound starter cultures Pasting properties VISCOELASTICITY 
Influence of Production Factors on the Physico-Chemical Characteristics of Fermented Cassava Dough and Sensory Evaluation of Attieke
《Food and Nutrition Sciences》2024年第5期361-376,共16页Weiléko Hélène Dougba Djedjro Clément Akmel Emmanuel Aya Diane Boudouin Dibi Nogbou Emmanuel Assidjo 
Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in...
关键词：INFLUENCE PRODUCTION Fermented Dough Attieke 
Nutritional assessment,glycemic indices and anti-diabetic potentials of dough meal generated from optimized blends of matured plantain,soya cake and wheat bran flours
《Journal of Future Foods》2023年第4期374-382,共9页Adedamola Iyioluwa Akinyede Ebenezer Oladipupo Ayibiowu Titilope Fakologbon Olugbenga Olufemi Awolu Tayo Nathaniel Fagbemi 
Management of blood glucose levels associated with type 2 diabetes using nutrients derived from food without having a harmful effect on one’s health is gradually gaining research interest.Plantain dough meal blends w...
关键词：Dough meal Amino acids Glycaemic indices α-Amylase inhibition α-Glucosidase inhibition 
Changes in wheat protein digestibility and allergenicity: role of Pediococcus acidilactici XZ31 and yeast during dough fermentation
《Food Science and Human Wellness》2023年第6期2381-2389,共9页Wenhui Fu Chen Chen Chenglong Liu Sha Tao Wentong Xue 
supported by the National Key Research and Development Program of China(2019YFC1605000);National Natural Science Foundation of China(31872904)。
Wheat flour,as the most important source of food globally,is one of the most common causative agents of food allergy.This study aimed to investigate the effects of fermentation on wheat protein digestibility and aller...
关键词：FERMENTATION DIGESTION Wheat allergen In vitro model ALLERGENICITY 
Highly redispersible CNT dough for better processiblity被引量：1
《Journal of Materials Science & Technology》2023年第21期65-74,共10页Meng Lan Xiaohua Jia Rui Tian Jin Yang Dan Shao Sizhe Wang Yong Li Lei Feng Jiayin Yuan Miao Zhang Haojie Song 
This work was supported by the National Natural Science Foun-dation of China(Nos.51875330 and 51975342);the Natural Science Foundation of Shaanxi Province(Nos.2018JZ5003 and 2019JZ-24).
Carbon nanotubes(CNTs)have received considerable attention for their excellent thermal and electrical conductivity as well as scalable production.However,CNT dispersions are prone to settling and have a short shelf ti...
关键词：Processable doughs Carbon nanotubes Ionic liquid crystals Composite papers Photothermal conversion 
Effect of highland barely germination on thermomechanical,rheological,and micro-structural properties of wheat-oat composite flour dough被引量：1
《Food Bioscience》2023年第3期554-563,共10页Waleed AL-Ansi Jalal Ahmed Fadhl Abdulmageed Bagash Abdullah Abduqader Al-Adeeb Amer Ali Mahdi Qais Ali Al-Maqtari Bilal Sajid Mushtaq Mingcong Fan Yan Li Haifeng Qian Li Wang 
financially supported by the National Natural Science Foundation of China(32072254);the China Scholarship Council(2018GXZ018752);the Research and Development Program of Tianchang(TZY202002);the Six Talent Peaks Project of Jiangsu Province(NY-119);Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University(2022-3-1);the“Qing Lan Project in Jiangsu Province”program.
This study investigated the effects of highland barley’s germination time(24,48,and 72 h)on the thermomechanical,pasting,fermentation,dynamic rheological,molecular mobility,and protein structural properties of oat-wh...
关键词：GERMINATION Mixolab Rheological properties Highland barley Molecular mobility 
Development and characterization of a novel common wheat–Mexico Rye T1DL·1RS translocation line with stripe rust and powdery mildew resistance被引量：2
《Journal of Integrative Agriculture》2023年第5期1291-1307,共17页LI Jiao-jiao ZHAO Li Lü Bo-ya FU Yu ZHANG Shu-fa LIU Shu-hui YANG Qun-hui WU Jun LI Jia-chuang CHEN Xin-hong 
supported by the National Natural Science Foundation of China (31771785);the Key Research and Development Program of Shaanxi, China (2018ZDXM-NY-006)。
Rye(Secale cereale L., 2n=2x=14, RR) is a significant genetic resource for improving common wheat because of its resistance to multiple diseases and abiotic-stress tolerant traits. The 1RS chromosome from the German c...
关键词：common WHEAT disease resistance DOUGH properties RYE TRANSLOCATION LINE 
Changes in the physicochemical and protein distribution properties of dough with the wheat oligopeptide incorporation被引量：1
《Food Bioscience》2023年第2期255-261,共7页Hongyan Liu Liuyu Wan Shensheng Xiao Yang Fu Xuedong Wang 
This work was supported by the Research Funding of Wuhan Polytechnic University NO.2021RZ074;the financial support from the Scientific Research Project of the Education Department of Hubei Province No.B2020065.
The characteristics of the dough modification are crucial to the quality of the final product.This study aimed to investigate the effects of wheat oligopeptide(WOP)on dough rheology,physicochemical,and protein distrib...
关键词：Wheat oligopeptide Dough modification Physicochemical characteristics Gluten network 
全选清除导出
共7页<1234567>
检索报告 对象比较 聚类工具 使用帮助 返回顶部