Matches in SemOpenAlex for { <https://semopenalex.org/work/W4287448252> ?p ?o ?g. }
- W4287448252 endingPage "111739" @default.
- W4287448252 startingPage "111739" @default.
- W4287448252 abstract "Three oligosaccharides, namely single clove garlic (SGOS), purple garlic (PGOS), and Cangshan hybrid garlic (HGOS), were prepared by water extraction and ethanol precipitation. The chemical composition and molecular weight of garlic oligosaccharides were elucidated by gas chromatograph, high-performance liquid chromatography, Fourier-transform infrared (FTIR), and nuclear magnetic resonance (NMR) analyses. Moreover, fortified dough was prepared by adding garlic oligosaccharides at different proportions to evaluate the interaction of the obtained oligosaccharides with gluten proteins. Additionally, the microcosmic, mesoscopic, and macroscopic characteristics of the fortified dough were investigated in terms of the physical and rheological properties, thermodynamic parameters, moisture distribution, morphology, and protein secondary structure using texture profile analysis, rheology, differential scanning calorimetry, low-field NMR, scanning electron microscopy, confocal laser scanning microscopy and FTIR analyses. The results indicated that SGOS was mainly composed of galactose. SGOS fraction had a slightly higher molecular weight (3.00 × 103 Da) compared to the HGOS and PGOS fractions (2.90 × 103 Da), which showed the most compatibility with the dough matrix, thereby improving the dough quality. The present study results can provide a theoretical basis for the application of garlic oligosaccharides in the development of flour-based products." @default.
- W4287448252 created "2022-07-25" @default.
- W4287448252 creator A5023260855 @default.
- W4287448252 creator A5043930198 @default.
- W4287448252 creator A5053204257 @default.
- W4287448252 creator A5072916760 @default.
- W4287448252 creator A5086182505 @default.
- W4287448252 date "2022-10-01" @default.
- W4287448252 modified "2023-10-12" @default.
- W4287448252 title "Impact of garlic oligosaccharide fractions on microcosmic, mesoscopic, or macroscopic characteristics of dough" @default.
- W4287448252 cites W1997508706 @default.
- W4287448252 cites W2044534842 @default.
- W4287448252 cites W2335028689 @default.
- W4287448252 cites W2535146992 @default.
- W4287448252 cites W2602081691 @default.
- W4287448252 cites W2793124513 @default.
- W4287448252 cites W2887242106 @default.
- W4287448252 cites W2904969265 @default.
- W4287448252 cites W2916291479 @default.
- W4287448252 cites W2925995880 @default.
- W4287448252 cites W2937015324 @default.
- W4287448252 cites W2948224882 @default.
- W4287448252 cites W2950421927 @default.
- W4287448252 cites W2953502352 @default.
- W4287448252 cites W2966062478 @default.
- W4287448252 cites W2996621801 @default.
- W4287448252 cites W2999372363 @default.
- W4287448252 cites W3013025666 @default.
- W4287448252 cites W3033054992 @default.
- W4287448252 cites W3033266171 @default.
- W4287448252 cites W3043836668 @default.
- W4287448252 cites W3046189609 @default.
- W4287448252 cites W3046779084 @default.
- W4287448252 cites W3087394964 @default.
- W4287448252 cites W3089333119 @default.
- W4287448252 cites W3093749723 @default.
- W4287448252 cites W3093792849 @default.
- W4287448252 cites W3102387688 @default.
- W4287448252 cites W3110362870 @default.
- W4287448252 cites W3120509995 @default.
- W4287448252 cites W3122511710 @default.
- W4287448252 cites W3133607363 @default.
- W4287448252 cites W3143301540 @default.
- W4287448252 cites W3150268420 @default.
- W4287448252 cites W3155546785 @default.
- W4287448252 cites W3156784812 @default.
- W4287448252 cites W3160661859 @default.
- W4287448252 cites W3163218474 @default.
- W4287448252 cites W3169164648 @default.
- W4287448252 cites W3176632432 @default.
- W4287448252 cites W3192694848 @default.
- W4287448252 cites W3193734628 @default.
- W4287448252 cites W3195116917 @default.
- W4287448252 cites W3196740548 @default.
- W4287448252 cites W3198656454 @default.
- W4287448252 cites W3205483428 @default.
- W4287448252 cites W3216993943 @default.
- W4287448252 cites W4200378607 @default.
- W4287448252 cites W4206529574 @default.
- W4287448252 cites W4210385199 @default.
- W4287448252 cites W4210960297 @default.
- W4287448252 cites W4226228246 @default.
- W4287448252 doi "https://doi.org/10.1016/j.foodres.2022.111739" @default.
- W4287448252 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/36076467" @default.
- W4287448252 hasPublicationYear "2022" @default.
- W4287448252 type Work @default.
- W4287448252 citedByCount "2" @default.
- W4287448252 countsByYear W42874482522023 @default.
- W4287448252 crossrefType "journal-article" @default.
- W4287448252 hasAuthorship W4287448252A5023260855 @default.
- W4287448252 hasAuthorship W4287448252A5043930198 @default.
- W4287448252 hasAuthorship W4287448252A5053204257 @default.
- W4287448252 hasAuthorship W4287448252A5072916760 @default.
- W4287448252 hasAuthorship W4287448252A5086182505 @default.
- W4287448252 hasConcept C121332964 @default.
- W4287448252 hasConcept C127413603 @default.
- W4287448252 hasConcept C159985019 @default.
- W4287448252 hasConcept C160892712 @default.
- W4287448252 hasConcept C178790620 @default.
- W4287448252 hasConcept C185592680 @default.
- W4287448252 hasConcept C192562407 @default.
- W4287448252 hasConcept C200990466 @default.
- W4287448252 hasConcept C26771246 @default.
- W4287448252 hasConcept C2777726330 @default.
- W4287448252 hasConcept C31903555 @default.
- W4287448252 hasConcept C39519442 @default.
- W4287448252 hasConcept C42360764 @default.
- W4287448252 hasConcept C43617362 @default.
- W4287448252 hasConcept C4725764 @default.
- W4287448252 hasConcept C53941386 @default.
- W4287448252 hasConcept C83029808 @default.
- W4287448252 hasConcept C97355855 @default.
- W4287448252 hasConceptScore W4287448252C121332964 @default.
- W4287448252 hasConceptScore W4287448252C127413603 @default.
- W4287448252 hasConceptScore W4287448252C159985019 @default.
- W4287448252 hasConceptScore W4287448252C160892712 @default.
- W4287448252 hasConceptScore W4287448252C178790620 @default.
- W4287448252 hasConceptScore W4287448252C185592680 @default.