Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Merve Yildirim Erturk"'
Publikováno v:
Frontiers in Food Science and Technology, Vol 3 (2023)
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-quality, stable end products, to predict textural and sensory properties,
Externí odkaz:
https://doaj.org/article/f5a365430a184b6fa1a15bb910535de5
Publikováno v:
Journal of Food Engineering. 336:111193
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a7422b263f0e0efb929696e137bac6b
https://doi.org/10.1016/j.jfoodeng.2022.111193
https://doi.org/10.1016/j.jfoodeng.2022.111193
Publikováno v:
Food Hydrocolloids. 128:107558
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::906b68839e97ebebfb5ce31de46ad82d
https://doi.org/10.1016/j.foodhyd.2022.107558
https://doi.org/10.1016/j.foodhyd.2022.107558
Changes in large amplitude oscillatory shear (LAOS) were used to compare the dough strength and resilience during aging at 4 degrees C and 25 degrees C for hard wheat soft wheat and semolina (from durum wheat) flour doughs (from t = 0 to t = 108h). A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8700ab5eb7c4e879c93926f51b1c258f
https://hdl.handle.net/11491/7398
https://hdl.handle.net/11491/7398
The effects of aging from t = 0–108 h at two different temperatures (4 and 25 °C) on the non-linear viscoelastic rheological properties and secondary protein structure of hard wheat flour dough (HWD) were investigated using large amplitude oscilla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::419dc5088df3bbdc43c6aedfa2c0529e
https://hdl.handle.net/11491/5733
https://hdl.handle.net/11491/5733
Publikováno v:
Food Engineering Series ISBN: 9783030271336
The rheological behavior of semisolid foods under large amplitude oscillatory shear (LAOS) can offer more detailed understanding of structural changes occurring during processing and consumption compared to traditional rheometry. This chapter focuses
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb103c950e4c439b5ba9b95dd7be1be2
https://doi.org/10.1007/978-3-030-27134-3_4
https://doi.org/10.1007/978-3-030-27134-3_4
Publikováno v:
Food Hydrocolloids. 108:106002
The differences in viscoelastic properties of gluten from two very different wheat flours, a weak soft flour dough and a strong semolina dough, primarily caused by their gliadin and glutenin content including gliadin to glutenin ratio were studied. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42eeaa821e5d25ff107dcbf78ac57c7d
https://doi.org/10.1016/j.foodhyd.2020.106002
https://doi.org/10.1016/j.foodhyd.2020.106002
Publikováno v:
Journal of Cereal Science. 93:102931
The different gluten subunits, gliadins, LMW glutenins, and HMW glutenins have been reported to play different key roles in different type of wheat products. This paper studied the interaction between gliadin, LMW and HMW glutenins in soft, hard and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::508510f70a43affda027d7974c73f1e4
https://doi.org/10.1016/j.jcs.2020.102931
https://doi.org/10.1016/j.jcs.2020.102931