Cover Image

Modified starch on quality of low moisture extruded soybean protein‐wheat gluten

Fuente: Wiley Open Access

Saved in:

Bibliographic Details
Main Authors:	Tian Zhang, Yuyang Huang, Linlin Liu, Mingshou Lv, Ying Zhu, Bingyu Sun, Xiuqing Zhu
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Effects of soybean insoluble dietary fiber and CaCl2 on the structure and properties of low‐moisture extruded products
by: Wentao Lian, et al.
Published: (2024)

Effect of changes in oil bodies during frozen storage on the quality of yuba
by: Lidan Qiu, et al.
Published: (2025)

Structural characterization and stability studies of hemp peptides and chelates for efficient chelation of ferrous ions
by: Yuexin An, et al.
Published: (2025)

Effects of black soybean peel anthocyanins on the structural and functional properties of wheat gluten
by: Tongyun Wu, et al.
Published: (2024)

Effect and mechanism of freezing on the quality and structure of soymilk gel induced by different salt ions
by: Xiaoyu Xia, et al.
Published: (2024)

Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein
by: Jie Zhang, et al.
Published: (2024)

The modification of wheat gluten and its application in flour
by: Yongling Song, et al.
Published: (2025)

Engineering waxy wheat with customized starch properties by integrated breeding and identification of key residues governing Granule‐bound starch synthase I TaGBSSI function
by: Na Lin, et al.
Published: (2026)

Effect of whey protein fibrous aggregates on swallowing properties and retrogradation behavior of whey protein–wheat starch composite soft gel
by: Zixiang Shen, et al.
Published: (2025)

Sub‐high amylose maize starch: an ideal substrate to generate starch with lower digestibility by fermentation of Qu
by: Wenhao Wu, et al.
Published: (2024)

Effects of wheat gluten–soy protein ratios and moisture levels on high‐moisture extruded meat analogues for burger patties
by: Aishwary Dubey, et al.
Published: (2024)

Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high‐gluten dough
by: Li Xie, et al.
Published: (2024)

Securing soybean seed quality: the critical role of postharvest temperature and atmosphere management on vigor and longevity
by: Xi Zhu, et al.
Published: (2026)

The effect of extruded green banana flour substitution on the physicochemical and functional properties of composite doughs and noodle quality
by: Yujie Chen, et al.
Published: (2026)

Molecular docking and molecular dynamics simulation of wheat gluten‐derived antioxidant peptides acting through the Keap1–Nrf2 pathway
by: Wenying Liu, et al.
Published: (2024)

Characteristics of OSA modified starch‐based Pickering emulsion and its application to myofibrillar protein gel
by: Mangang Wu, et al.
Published: (2024)

Elevated ozone concentration reduces grain protein accumulation in wheat by decreasing nitrogen accumulation and nitrogen metabolism enzyme activities
by: Yinsen Qian, et al.
Published: (2025)

Gamma irradiation induced structure changes of corn starch: a combined effects of amylose and moisture contents
by: Benxi Wei, et al.
Published: (2025)

Preparation of composite film based on corn starch and soybean fiber composites blended in 1‐ethyl‐3‐methylimidazolium chloride
by: Zhe Zhao, et al.
Published: (2024)

Structural modification of starch by pullulanase improves the quality of sweet potato starch noodles
by: Xue Li, et al.
Published: (2025)

Removal of proteins and lipids affects structure, in vitro digestion and physicochemical properties of rice flour modified by heat‐moisture treatment
by: Guiyuan Xiang, et al.
Published: (2024)

Strategy for enhancing Cistanche deserticola drying efficiency and quality based on novel freeze–infrared hybrid drying: moisture transition points control
by: Wenchao Liu, et al.
Published: (2025)

Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility
by: Clelia Covino, et al.
Published: (2024)

Stress analysis and crack prediction of microwave vacuum drying of wheat
by: Tongsheng Sun, et al.
Published: (2026)

Effects of nano‐MoO3 on growth, quality and toxicity of soybean
by: Yining Liu, et al.
Published: (2024)

Understanding regulating effects of protein–anionic octenyl succinic anhydride‐modified starch interactions on the structural, rheological, digestibility and release properties of starch
by: Yihui Li, et al.
Published: (2024)

Modulating chestnut starch digestibility by heat–moisture synergistic recrystallization treatment: from condition optimization, physical properties to structural aspects
by: Lu Li, et al.
Published: (2026)

Kudzu resistant starch effectively ameliorates non‐alcoholic fatty liver disease by protecting the gut microbiota intestinal barrier and suppressing inflammatory responses
by: Huanhuan Dong, et al.
Published: (2025)

Effects of separation method of rice starch granules on their properties and structure
by: Xinyu Wang, et al.
Published: (2026)

Effects of soy protein isolate interaction with brown rice starch on the multiscale structure of brown rice bread
by: Yuan‐yuan Wang, et al.
Published: (2024)

Molecular elucidation of the identification of novel saltiness‐enhancing peptides and taste mechanism from soybean protein isolate based on transmembrane channel‐like 4 (TMC4)
by: Peng Wang, et al.
Published: (2025)

Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures
by: Jiawei Zhang, et al.
Published: (2024)

Exploring wheat and pulse protein fractionation: techniques and applications in sustainable food systems
by: Ishika Jain, et al.
Published: (2026)

Application of ultrasound combined water holding agents assisted marination beef steaks: effects on quality, moisture migration and microstructure
by: Tian Tong, et al.
Published: (2025)

Adhesion properties of soybean protein/transglutaminase/pectin composite adhesives improved by adjusting tannic acid content
by: Ziyang Zhang, et al.
Published: (2025)

Novel calcium‐binding peptides from wheat protein hydrolysates: isolation, identification and mechanistic insights into calcium chelation
by: Ruilin Gong, et al.
Published: (2025)

Effects of airflow superfine pulverization on the structure, functional properties, and flavor quality of wheat bran
by: Ying Mao, et al.
Published: (2024)

Tailoring the physicochemical properties of starch: impact of integrated ultrasonic and ethanol pretreatment on the oil uptake of infrared fried ginkgo seeds
by: Ya Su, et al.
Published: (2024)

Role of pea protein isolate in modulating pea starch digestibility: insights from physicochemical and microstructural analysis
by: Jiwei Kuang, et al.
Published: (2024)

Protein plant factories: production and resource use efficiency of soybean proteins in vertical farming
by: Isabella Righini, et al.
Published: (2024)