Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review

Wang, Zhen; Ma, Sen; Sun, Binghua; Wang, Fengcheng; Huang, Jihong; Wang, Xiaoxi; Bao, Qingdan

doi:10.1016/j.ijbiomac.2021.02.175

Cited by 83 publications

(35 citation statements)

References 107 publications

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“…Table 5 shows the natural resource dependence of farmers. The per capita income of farmers from natural resources is 2024.45 yuan, and the average degree of income dependence is 27.91%, indicating that natural resources are an important source of income for farmers in the study area [24][25][26][27]. The average degree of food dependence is 46.32%.…”

Section: Degree Of Natural Resources Dependence and Its Regional Characteristicsmentioning

confidence: 95%

Natural Resource Dependence of Communities around the Giant Panda Protected Land Based on Livelihood Capital

Liu

Qin²,

Zou³

et al. 2021

Agriculture

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As the flagship species of biodiversity protection, the giant panda has an umbrella protection function. China is committed to building a natural protection system with national parks as the main body to achieve sustainable development. In this paper, the sustainable livelihood analysis framework is used to study the livelihood of farmers in the surrounding communities of the giant panda protected land. Based on the data obtained from the field survey, the evaluation index of the natural resource dependence of the community farmers is established, and then the measurement model is constructed to analyze the main factors affecting the natural resource dependence of the communities. The results showed that: (1) The food dependence of farmers around the giant panda protected area is the highest (46.32%), followed by energy dependence (37.67%), and income dependence is the lowest (27.91%). (2) In terms of regional characteristics, the natural resource dependence of farmers is the lowest in Minshan and Qionglai, followed by Daxiangling and Xiaoxiangling, and Liangshan is the highest. (3) Physical capital has no significant effect on the natural resource dependence. The influence of human capital, natural capital, and social capital on the natural resource dependence is significant.

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Section: Degree Of Natural Resources Dependence and Its Regional Characteristicsmentioning

confidence: 95%

Natural Resource Dependence of Communities around the Giant Panda Protected Land Based on Livelihood Capital

Liu

Qin²,

Zou³

et al. 2021

Agriculture

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“…It has been reported that the degree of enzyme inactivation varies depending on the food type and processing conditions [36] , [37] , [38] , [39] , [40] , [41] , [42] . For same fruit or cultivar, the processing time and temperature can be different depending on the type of technology used for enzyme inactivation.…”

Section: Introductionmentioning

confidence: 99%

Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements

Umair

Jabeen

et al. 2022

Ultrasonics Sonochemistry

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“…Contrary to the frozen storage result, the content of free sulphydryl groups of steamed bread decreased, and the crosslinking degree of disulphide bonds increased during steaming. Meanwhile, a-helix structure is reduced, while b-sheet structure and (Duan, 2014;Liu, 2005;Wang et al, 2021;Ding, 2019).…”

Section: Steaming Technologymentioning

confidence: 99%

“…Meanwhile, α‐helix structure is reduced, while β‐sheet structure and irregular coils structure is increased, the ratio of α‐helix to β‐sheet decreased (Zheng, 2015; Wang et al ., 2016b). The thermal treatment results in the fluctuations of secondary structures, attributed to the weakened hydrogen bonds during the initial heating and re‐aggregation via hydrophobic interactions and SS bridges afterward (Wang et al ., 2018, 2021). Under the action of protease, protein is decomposed to generate peptides and amino acids, which make steamed bread rich in flavour substances.…”

Section: Production Technology Of Quick‐frozen Baozimentioning

confidence: 99%

“…Figure4The changes of weight, specific volume, height/diameter and moisture content, the changes of protein and starch structure, the changes of stomatal structure and the change of microstructure in steamed bread during steaming process (S5, S10, S15, S20 and S25 respectively represent the corresponding steaming time, and CSB represents steamed bread. The starch and protein are dyed green and red respectively, and observed under confocal laser scanning microscopy, the black areas are pores or water)(Duan, 2014;Liu, 2005;Wang et al, 2021;Ding, 2019).…”

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confidence: 99%

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Recent advances in the technology of quick‐frozen baozi: a review

Feng

Huang

et al. 2022

Int J of Food Sci Tech

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Baozi is a traditional staple steamed food in China. Current consumer trends urge the production of quick-frozen baozi on large scales and the formulation of healthier varieties. These demands require a better definition of the relationship between the raw material and/or technological factors and the quality of the quick-frozen baozi to be developed. This review summarised the recent advances made in understanding the roles of the production process and the ingredients in the appearance, texture, sensory characteristics, nutrition and shelf-life properties of quick-frozen baozi. The mechanism of the chemical changes of each component and physical changes of the dough blank during each processing stage is reviewed. In addition, suggestions for further research to improve the quality of frozen steamed products have been proposed.

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Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review

Cited by 83 publications

References 107 publications

Natural Resource Dependence of Communities around the Giant Panda Protected Land Based on Livelihood Capital

Natural Resource Dependence of Communities around the Giant Panda Protected Land Based on Livelihood Capital

Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements

Recent advances in the technology of quick‐frozen baozi: a review

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