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Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough

机译：食品矩阵物理结构对小麦核，面粉和面团肠球菌NRRL-2356耐热性的影响

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Biying Lin; Yufei Zhu; Lihui Zhang; Ruzhen Xu; Xiangyu Guan; Xiaoxi Kou; Shaojin Wang;
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1. Expression and Development of Wheat Proteins during Maturation of Wheat Kernel and the Rheological Properties of Dough Prepared from the Flour of Mature and Immature Wheat [J] . Mina Katagiri, Tetsuya Masuda, Fumito Tani, Food science and technology research . 2011,第2期

机译：小麦籽粒成熟过程中小麦蛋白的表达和发育以及由未成熟小麦面粉制成的面团的流变特性
2. Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread [J] . Tasleem A. Zafar, Ahmed Aldughpassi, Abdulwahab Al-Mussallam, International Journal of Food Science . 2020,第2S期

机译：全小麦的微观结构与白粉和小麦鹰嘴豆粉混合和面团：对泛面血糖反应的影响
3. High amylose wheat starch increases the resistance to deformation of wheat flour dough [J] . McCann Thu H., Homer Stephen H., Oiseth Sofia K., Journal of Cereal Science . 2018,第期

机译：高淀粉料小麦淀粉增加了小麦面粉面团变形的抗性
4. GLUTEN MACROPOLYMER IN WHEAT FLOUR DOUGHS: STRUCTURE AND FUNCTION FOR WHEAT QUALITY [C] . R. Kuktaite, H. Larsson, S. Marttila, International Workshop on Gluten Proteins . 2004

机译：小麦面粉面团的麸质大聚合物：小麦质量的结构和功能
5. Isothermal Inactivation of Salmonella, Listeria monocytogenes, and Enterococcus faecium NRRL-B 2354 in Peanut Butter, Powder Infant Formula, and Wheat Flour [D] . ?Quinn, Adam Robert 2020

机译：沙门氏菌，histeria单核细胞增生的等温灭活，以及花生酱，粉末婴儿配方和小麦粉的肠球菌粪便NRR1-B 2354
6. Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread [O] . Tasleem A. Zafar, Ahmed Aldughpassi, Abdulwahab Al-Mussallam, 2020

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7. Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products (Part 6). The influence of blending ratio and contens of water on irradiated buckwheat flour in processing of buckwheat noodles to sensory evalution and physical properties. [O] . Nobuyuki MURAMATSU, Hiroshi OHHINATA, Hideyuki KARASAWA, 1989

机译：使用γ辐射对荞麦粉和荞麦食品的微生物失活（第6部分）。混合比和水对辐照荞麦粉对荞麦面加工对感觉评价和物理性质的影响。

Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough

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