Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs
• Significant differences were found among model doughs made with different starches. • The Jmax of model doughs made with different starches is closely related to the z′. • Moisture distributions in starch–HPMC model doughs affect the network structure. • Rheological properties largely depend on in...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Zhang, Duqin [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2017 |
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| Schlagwörter: |
sodium chloride (PubChem CID: 5234) acetic acid (PubChem CID: 176) copper sulfate (PubChem CID: 24462) sodium acetate (PubChem CID: 517045) sulfuric acid (PubChem CID: 1118) |
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| Umfang: |
11 |
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| Übergeordnetes Werk: |
Enthalten in: Residue co-evolution helps predict interaction sites in α-helical membrane proteins - Zeng, Bo ELSEVIER, 2019, an international journal devoted to scientific and technological aspects of industrially important polysaccharides, Amsterdam [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:176 ; year:2017 ; day:15 ; month:11 ; pages:345-355 ; extent:11 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.carbpol.2017.08.025 |
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| 520 | |a • Significant differences were found among model doughs made with different starches. • The Jmax of model doughs made with different starches is closely related to the z′. • Moisture distributions in starch–HPMC model doughs affect the network structure. • Rheological properties largely depend on interaction of different starch and HPMC. | ||
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10.1016/j.carbpol.2017.08.025 doi GBV00000000000254A.pica (DE-627)ELV020002459 (ELSEVIER)S0144-8617(17)30879-2 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ BIODIV DE-30 fid 42.13 bkl Zhang, Duqin verfasserin aut Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs 2017 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Significant differences were found among model doughs made with different starches. • The Jmax of model doughs made with different starches is closely related to the z′. • Moisture distributions in starch–HPMC model doughs affect the network structure. • Rheological properties largely depend on interaction of different starch and HPMC. sodium chloride (PubChem CID: 5234) Elsevier acetic acid (PubChem CID: 176) Elsevier glucose (PubChem CID: 79025) Elsevier ethanol (PubChem CID: 702) Elsevier copper sulfate (PubChem CID: 24462) Elsevier sodium acetate (PubChem CID: 517045) Elsevier sulfuric acid (PubChem CID: 1118) Elsevier sodium hydroxide (PubChem CID: 14798) Elsevier water (Pubchem CID: 962) Elsevier boric acid (PubChem CID: 7628) Elsevier Mu, Taihua oth Sun, Hongnan oth Enthalten in Elsevier Science Zeng, Bo ELSEVIER Residue co-evolution helps predict interaction sites in α-helical membrane proteins 2019 an international journal devoted to scientific and technological aspects of industrially important polysaccharides Amsterdam [u.a.] (DE-627)ELV002183382 volume:176 year:2017 day:15 month:11 pages:345-355 extent:11 https://doi.org/10.1016/j.carbpol.2017.08.025 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA 42.13 Molekularbiologie VZ AR 176 2017 15 1115 345-355 11 045F 540 |
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10.1016/j.carbpol.2017.08.025 doi GBV00000000000254A.pica (DE-627)ELV020002459 (ELSEVIER)S0144-8617(17)30879-2 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ BIODIV DE-30 fid 42.13 bkl Zhang, Duqin verfasserin aut Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs 2017 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Significant differences were found among model doughs made with different starches. • The Jmax of model doughs made with different starches is closely related to the z′. • Moisture distributions in starch–HPMC model doughs affect the network structure. • Rheological properties largely depend on interaction of different starch and HPMC. sodium chloride (PubChem CID: 5234) Elsevier acetic acid (PubChem CID: 176) Elsevier glucose (PubChem CID: 79025) Elsevier ethanol (PubChem CID: 702) Elsevier copper sulfate (PubChem CID: 24462) Elsevier sodium acetate (PubChem CID: 517045) Elsevier sulfuric acid (PubChem CID: 1118) Elsevier sodium hydroxide (PubChem CID: 14798) Elsevier water (Pubchem CID: 962) Elsevier boric acid (PubChem CID: 7628) Elsevier Mu, Taihua oth Sun, Hongnan oth Enthalten in Elsevier Science Zeng, Bo ELSEVIER Residue co-evolution helps predict interaction sites in α-helical membrane proteins 2019 an international journal devoted to scientific and technological aspects of industrially important polysaccharides Amsterdam [u.a.] (DE-627)ELV002183382 volume:176 year:2017 day:15 month:11 pages:345-355 extent:11 https://doi.org/10.1016/j.carbpol.2017.08.025 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA 42.13 Molekularbiologie VZ AR 176 2017 15 1115 345-355 11 045F 540 |
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10.1016/j.carbpol.2017.08.025 doi GBV00000000000254A.pica (DE-627)ELV020002459 (ELSEVIER)S0144-8617(17)30879-2 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ BIODIV DE-30 fid 42.13 bkl Zhang, Duqin verfasserin aut Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs 2017 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Significant differences were found among model doughs made with different starches. • The Jmax of model doughs made with different starches is closely related to the z′. • Moisture distributions in starch–HPMC model doughs affect the network structure. • Rheological properties largely depend on interaction of different starch and HPMC. sodium chloride (PubChem CID: 5234) Elsevier acetic acid (PubChem CID: 176) Elsevier glucose (PubChem CID: 79025) Elsevier ethanol (PubChem CID: 702) Elsevier copper sulfate (PubChem CID: 24462) Elsevier sodium acetate (PubChem CID: 517045) Elsevier sulfuric acid (PubChem CID: 1118) Elsevier sodium hydroxide (PubChem CID: 14798) Elsevier water (Pubchem CID: 962) Elsevier boric acid (PubChem CID: 7628) Elsevier Mu, Taihua oth Sun, Hongnan oth Enthalten in Elsevier Science Zeng, Bo ELSEVIER Residue co-evolution helps predict interaction sites in α-helical membrane proteins 2019 an international journal devoted to scientific and technological aspects of industrially important polysaccharides Amsterdam [u.a.] (DE-627)ELV002183382 volume:176 year:2017 day:15 month:11 pages:345-355 extent:11 https://doi.org/10.1016/j.carbpol.2017.08.025 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA 42.13 Molekularbiologie VZ AR 176 2017 15 1115 345-355 11 045F 540 |
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10.1016/j.carbpol.2017.08.025 doi GBV00000000000254A.pica (DE-627)ELV020002459 (ELSEVIER)S0144-8617(17)30879-2 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ BIODIV DE-30 fid 42.13 bkl Zhang, Duqin verfasserin aut Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs 2017 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Significant differences were found among model doughs made with different starches. • The Jmax of model doughs made with different starches is closely related to the z′. • Moisture distributions in starch–HPMC model doughs affect the network structure. • Rheological properties largely depend on interaction of different starch and HPMC. sodium chloride (PubChem CID: 5234) Elsevier acetic acid (PubChem CID: 176) Elsevier glucose (PubChem CID: 79025) Elsevier ethanol (PubChem CID: 702) Elsevier copper sulfate (PubChem CID: 24462) Elsevier sodium acetate (PubChem CID: 517045) Elsevier sulfuric acid (PubChem CID: 1118) Elsevier sodium hydroxide (PubChem CID: 14798) Elsevier water (Pubchem CID: 962) Elsevier boric acid (PubChem CID: 7628) Elsevier Mu, Taihua oth Sun, Hongnan oth Enthalten in Elsevier Science Zeng, Bo ELSEVIER Residue co-evolution helps predict interaction sites in α-helical membrane proteins 2019 an international journal devoted to scientific and technological aspects of industrially important polysaccharides Amsterdam [u.a.] (DE-627)ELV002183382 volume:176 year:2017 day:15 month:11 pages:345-355 extent:11 https://doi.org/10.1016/j.carbpol.2017.08.025 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-BIODIV SSG-OLC-PHA 42.13 Molekularbiologie VZ AR 176 2017 15 1115 345-355 11 045F 540 |
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Residue co-evolution helps predict interaction sites in α-helical membrane proteins |
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Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs |
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Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs |
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Zhang, Duqin |
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Residue co-evolution helps predict interaction sites in α-helical membrane proteins |
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10.1016/j.carbpol.2017.08.025 |
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comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs |
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Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs |
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• Significant differences were found among model doughs made with different starches. • The Jmax of model doughs made with different starches is closely related to the z′. • Moisture distributions in starch–HPMC model doughs affect the network structure. • Rheological properties largely depend on interaction of different starch and HPMC. |
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• Significant differences were found among model doughs made with different starches. • The Jmax of model doughs made with different starches is closely related to the z′. • Moisture distributions in starch–HPMC model doughs affect the network structure. • Rheological properties largely depend on interaction of different starch and HPMC. |
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• Significant differences were found among model doughs made with different starches. • The Jmax of model doughs made with different starches is closely related to the z′. • Moisture distributions in starch–HPMC model doughs affect the network structure. • Rheological properties largely depend on interaction of different starch and HPMC. |
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Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs |
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