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Cited by in F6Publishing
For: Zhang H, Zhang X, Cao XR, Iftikhar M, Wang J. Semi-solid state fermentation and enzymatic hydrolysis impeded the destroy of wheat bran on gluten polymerization. LWT 2018;98:306-13. [DOI: 10.1016/j.lwt.2018.08.047] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 1.3] [Reference Citation Analysis]
Number Citing Articles
1 Cheng W, Sun Y, Fan M, Li Y, Wang L, Qian H. Wheat bran, as the resource of dietary fiber: a review. Crit Rev Food Sci Nutr 2021;:1-28. [PMID: 33938774 DOI: 10.1080/10408398.2021.1913399] [Reference Citation Analysis]
2 Zhang MY, Liao AM, Thakur K, Huang JH, Zhang JG, Wei ZJ. Modification of wheat bran insoluble dietary fiber with carboxymethylation, complex enzymatic hydrolysis and ultrafine comminution. Food Chem 2019;297:124983. [PMID: 31253271 DOI: 10.1016/j.foodchem.2019.124983] [Cited by in Crossref: 26] [Cited by in F6Publishing: 10] [Article Influence: 8.7] [Reference Citation Analysis]
3 Xu C, Guo X, Zhu K. Effect of pre-treated wheat bran on semi-dried whole wheat noodles for extending shelf-life and improving quality characteristics. LWT 2021;146:111503. [DOI: 10.1016/j.lwt.2021.111503] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Du J, Dang M, Jia Y, Xu Y, Li C. Persimmon tannin unevenly changes the physical properties, morphology, subunits composition and cross-linking types of gliadin and glutenin. Food Chem 2022;387:132913. [PMID: 35421646 DOI: 10.1016/j.foodchem.2022.132913] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Sun X, Ma L, Zhong X, Liang J. Potential of raw and fermented maize gluten feed in bread making: Assess of dough rheological properties and bread quality. LWT 2022;162:113482. [DOI: 10.1016/j.lwt.2022.113482] [Reference Citation Analysis]
6 Fan L, Li L, Xu A, Huang J, Ma S. Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality. Front Nutr 2022;9:952525. [DOI: 10.3389/fnut.2022.952525] [Reference Citation Analysis]
7 Mao H, Xu M, Ji J, Zhou M, Li H, Wen Y, Wang J, Sun B. The utilization of oat for the production of wholegrain foods: Processing technology and products. Food Frontiers 2022;3:28-45. [DOI: 10.1002/fft2.120] [Reference Citation Analysis]
8 Cao TC, Nguyen TP, Nguyen SN, Tran TTT, Ton NMN, Le VVM. Cellulase-treated deoiled rice bran: effects of treatment conditions on dietary fiber content and utilization for formulation of cookies. Food Measure 2022;16:840-8. [DOI: 10.1007/s11694-021-01209-w] [Reference Citation Analysis]
9 Cappelli A, Guerrini L, Cini E, Parenti A. Improving whole wheat dough tenacity and extensibility: A new kneading process. Journal of Cereal Science 2019;90:102852. [DOI: 10.1016/j.jcs.2019.102852] [Cited by in Crossref: 24] [Cited by in F6Publishing: 10] [Article Influence: 8.0] [Reference Citation Analysis]