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Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread

Food chemistry, 2016-06, Vol.201, p.275-283

2016

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Quantitative analysis of Chinese steamed bread staling using NIR, MIR, and Raman spectral data fusion

Food chemistry, 2023-03, Vol.405, p.134821-134821, Article 134821

2023

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Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread

Food chemistry, 2016-03, Vol.194, p.1217-1223

2016

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Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread

Food chemistry, 2018-03, Vol.242, p.404-411

2018

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Effects of deacetylated konjac glucomannan on the quality characteristics, staling and digestion of Chinese steamed bread

Journal of cereal science, 2024-05, Vol.117, p.103910, Article 103910

2024

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Influence of ingredients and chemical components on the quality of Chinese steamed bread

Food chemistry, 2014-11, Vol.163, p.154-162

Zhu, Fan

2014

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Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread

Oil Crop Science, 2024-11, Vol.9 (4), p.211-219

2024

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Main factors affecting the starch digestibility in Chinese steamed bread

Food chemistry, 2022-11, Vol.393, p.133448-133448, Article 133448

2022

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Staling of Chinese steamed bread: Quantification and control

Trends in food science & technology, 2016-09, Vol.55, p.118-127

Zhu, Fan

2016

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Effect of oat β-glucan addition on the staling properties of wheat-oat blended flour Chinese steamed bread

Bioactive carbohydrates and dietary fibre, 2021-11, Vol.26, p.100285, Article 100285

2021

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Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread

Food science & technology, 2017-09, Vol.82, p.147-153

2017

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Antifungal activities of Pediococcus pentosaceus LWQ1 and Lactiplantibacillus plantarum LWQ17 isolated from sourdough and their efficacies on preventing spoilage of Chinese steamed bread

Food control, 2025-02, Vol.168, p.110940, Article 110940

2025

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Effect of Na2CO3 on quality and volatile compounds of steamed bread fermented with yeast or sourdough

Food chemistry, 2020-09, Vol.324, p.126786-126786, Article 126786

2020

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Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties

Journal of cereal science, 2015-07, Vol.64, p.153-158

2015

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Research on the aroma properties and microbial succession patterns in the processing of Chinese yellow sticky rice jiuqu steamed bread

Food science & technology, 2023-04, Vol.180, p.114704, Article 114704

2023

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Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread

Journal of agricultural and food chemistry, 2020-08, Vol.68 (33), p.8907-8914

2020

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Esterified wheat bran: Physicochemical properties, structure and quality improvement of Chinese steamed bread during refrigerated storage

Food chemistry, 2024-05, Vol.441, p.138324-138324, Article 138324

2024

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HMW‐GSs 1Dx3+1Dy12 contribute to a suitable wheat gluten strength that confers superior Chinese steamed bread quality

Journal of food science, 2024-02, Vol.89 (2), p.1047-1057

2024

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Effect of frozen storage on the quality and amylopectin structure of Chinese steamed bread made from different wheat cultivars

Journal of cereal science, 2023-07, Vol.112, p.103705, Article 103705

2023

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Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial Yeast

Journal of agricultural and food chemistry, 2023-12, Vol.71 (48), p.18973-18985

2023

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The formation and in vitro enzymatic digestibility of starch-lipid complexes in steamed bread free from and supplemented with different fatty acids: Effect on textural and retrogradation properties during storage

International journal of biological macromolecules, 2021-01, Vol.166, p.1210-1219

2021

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A novel high maltose-forming α-amylase from Rhizomucor miehei and its application in the food industry

Food chemistry, 2020-02, Vol.305, p.125447-125447, Article 125447

2020

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Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage

Journal of cereal science, 2020-03, Vol.92, p.102921, Article 102921

2020

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Influences of hydrothermal and pressure treatments of wheat bran on the quality and sensory attributes of whole wheat Chinese steamed bread and pancakes

Journal of cereal science, 2021-11, Vol.102, p.103356, Article 103356

2021

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Preparation and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Microstructural characteristics and gastro-small intestinal starch digestion in vitro

Food hydrocolloids for health, 2023-12, Vol.3, p.100111, Article 100111

2023

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Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread

Quantitative analysis of Chinese steamed bread staling using NIR, MIR, and Raman spectral data fusion

Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread

Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread

Effects of deacetylated konjac glucomannan on the quality characteristics, staling and digestion of Chinese steamed bread

Influence of ingredients and chemical components on the quality of Chinese steamed bread

Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread

Main factors affecting the starch digestibility in Chinese steamed bread

Staling of Chinese steamed bread: Quantification and control

Effect of oat β-glucan addition on the staling properties of wheat-oat blended flour Chinese steamed bread

Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread

Antifungal activities of Pediococcus pentosaceus LWQ1 and Lactiplantibacillus plantarum LWQ17 isolated from sourdough and their efficacies on preventing spoilage of Chinese steamed bread

Effect of Na2CO3 on quality and volatile compounds of steamed bread fermented with yeast or sourdough

Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties

Research on the aroma properties and microbial succession patterns in the processing of Chinese yellow sticky rice jiuqu steamed bread

Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread

Esterified wheat bran: Physicochemical properties, structure and quality improvement of Chinese steamed bread during refrigerated storage

HMW‐GSs 1Dx3+1Dy12 contribute to a suitable wheat gluten strength that confers superior Chinese steamed bread quality

Effect of frozen storage on the quality and amylopectin structure of Chinese steamed bread made from different wheat cultivars

Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial Yeast

The formation and in vitro enzymatic digestibility of starch-lipid complexes in steamed bread free from and supplemented with different fatty acids: Effect on textural and retrogradation properties during storage

A novel high maltose-forming α-amylase from Rhizomucor miehei and its application in the food industry

Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage

Influences of hydrothermal and pressure treatments of wheat bran on the quality and sensory attributes of whole wheat Chinese steamed bread and pancakes

Preparation and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Microstructural characteristics and gastro-small intestinal starch digestion in vitro

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