ArticleFood chemistry: X2023
Inherent molecular characteristics and effect of garlic polysaccharides on dough micro- and mesoscopic properties.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed, 7 citations in OpenAlex.
- Analysis of Research Progress on the Chemical Constituents and Pharmacological Activities of Er-Shiwei Roudoukou Wan.Pharmaceuticals (Basel, Switzerland) · 2025Review
- Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation.Foods (Basel, Switzerland) · 2024Article
- Effect of Fucoidan on Structure and Bioactivity of Chinese Steamed Bread.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Directional control of the process of doughs with nutrition fortification is challenging. Thus, this study aimed to develop non-starch polysaccharides that can modify the quality of flour products. Polysaccharides were extracted from three different garlic cultivars, evaluated for physicochemical properties and used to enrich doughs for microstructure and mesoscopic characteristics analysis. We assessed the moisture distribution, texture characteristics, thermodynamic properties, dynamic viscoelastic properties, protein structure, microstructure and molecular interaction of the doughs and demonstrated a relatively high molecular weight, lower steric hindrance of molecular chains and higher cross-linking ability with the dough network in the supernatant polysaccharide from Yunnan single-clove-garlic (SGSOS) fraction. These features of SGSOS fraction improved the rheological, thermodynamic, texture characteristics, and water distribution of doughs. These findings provide information on the use of garlic polysaccharides during the processing and manufacturing of foods to enhance their processing adaptability and qualities.
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