2017
DOI: 10.1063/1.4978123
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Mocaf cross-linking with gluten to improve the quality of mocaf dough

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Cited by 6 publications
(8 citation statements)
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“…Peak 2923.57 cm −1 in 15% concentration of BF noodles showed symmetrical stretching in the CH 3 bond (Durazzo et al ., 2018). Peaks 2361.29 cm −1 , 2361.16 cm −1 , 2361.24 cm −1 and 2361.29 cm −1 showed the N + ‐H stretching of vibrational bond in 5%, 10%, 15% and 20% concentrations of BF noodles (Raharja et al ., 2017). Strong stretching of the C=O vibrational bond occurs at peaks 1771.82 cm −1 , 1771.73 cm −1 , 1771.49 cm −1 and 1771.68 cm −1 in 5%, 10%, 15% and 20% concentrations of BF noodles.…”
Section: Resultsmentioning
confidence: 99%
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“…Peak 2923.57 cm −1 in 15% concentration of BF noodles showed symmetrical stretching in the CH 3 bond (Durazzo et al ., 2018). Peaks 2361.29 cm −1 , 2361.16 cm −1 , 2361.24 cm −1 and 2361.29 cm −1 showed the N + ‐H stretching of vibrational bond in 5%, 10%, 15% and 20% concentrations of BF noodles (Raharja et al ., 2017). Strong stretching of the C=O vibrational bond occurs at peaks 1771.82 cm −1 , 1771.73 cm −1 , 1771.49 cm −1 and 1771.68 cm −1 in 5%, 10%, 15% and 20% concentrations of BF noodles.…”
Section: Resultsmentioning
confidence: 99%
“…The 5%, 10%, 15% and 20% concentration of BW noodles showed stretching vibration of the OH group at peaks 3273.58 cm −1 , 3273.73 cm −1 , 3276.17 cm −1 and 3274.97 cm −1 (Tabugon et al ., 2021). Peaks 2360.86 cm −1 , 2361.20 cm −1 and 2360.98 cm −1 showed the N + ‐H stretching of vibrational bond in 5%, 10% and 20% concentrations of BW noodles (Raharja et al ., 2017). Strong stretching of the C=O vibrational bond occur at peaks 1771.91 cm −1 , 1772.11 cm −1 and 1771.96 cm −1 in 5%, 10% and 20% concentrations of BW noodles.…”
Section: Resultsmentioning
confidence: 99%
“…The presence of amide group reflected the presence of protein in the sample (protein enriched pasta). The visible carbonyl group C = O bond at peak 1,651.12 cm −1 was due to the presence of protein in the sample (Raharja et al., 2018; Shevkani et al., 2015). Liu et al.…”
Section: Resultsmentioning
confidence: 99%
“…The plasma treated rice flour showed lower peak viscosity, breakdown and setback. A decrease in peak viscosity might be caused by the starch lipid complexes, while the breakdown reduction indicates that it was caused by crosslink formation in rice flour (Raharja et al, 2018), resulting in the stability of starch pastes (Okyere et al, 2022) and higher shear stability at high temperature. The setback viscosity indicates starch retrogradation (Hazarika and Sit, 2016).…”
Section: Discussionmentioning
confidence: 99%