Interaction of hydroxypropylmethylcellulose with gluten proteins: Small deformation properties during thermal treatment
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Methylcellulose and its derivatives may interfere with gluten network formation by reducing cross-linking.
“Several studies have suggested that MC and its derivates may interfere with gluten network formation by reducing cross-linking (Rosell & Foegeding, 2007).”
From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Rosell & Foegeding, 2007
Cites
Influence of hydrocolloids on dough rheology and bread quality
Rosell, C. M., Rojas, J. A., & Benedito de Barber, C. (2001) · Food Hydrocolloids · doi:10.1016/s0268-005x(00)00054-0 · Cited by 866 · see citing works
Self-citation
Flagged first, then by citations
Cited by
Sorted by citations
Hydrocolloids in wheat breadmaking: A concise review
Ferrero, C. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.11.044 · Cited by 144 · see citing works
Crockett, R., Ie, P., & Vodovotz, Y. (2011) · Journal of Food Science · doi:10.1111/j.1750-3841.2011.02088.x · Cited by 97 · see citing works
Improving the quality of dough obtained with old durum wheat using hydrocolloids
Farbo, M. G., Fadda, C., Marceddu, S., Conte, P., Del Caro, A., & Piga, A. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105467 · Cited by 67 · see citing works
- Authors
- Rosell, C. M., & Foegeding, A.
- Affiliations
- Consejo Superior de Investigaciones Científicas (ES)
- Corresponding author
- Rosell, Cristina M.
- ORCID
- Rosell, Cristina M.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2007-10
- Volume
- 21
- Issue
- 7
- Pages
- 1092-1100
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W1972530614
- Cited by
- 129
- References
- 1
- Citations by year
- 2026: 3 · 2025: 6 · 2024: 9 · 2023: 6 · 2022: 9 · 2021: 9 · 2020: 7 · 2019: 7 · 2018: 5 · 2017: 5 · 2016: 8 · 2015: 9 · 2014: 5 · 2013: 10 · 2012: 3
- FWCI
- 3.81
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Hydrocolloids (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- hydroxypropyl methylcellulose, gluten proteins, viscoelasticity, small deformations, heat treatment (food and biological processing), gluten network, protein solubility, sodium dodecyl sulfate, protein self-association, bakery products
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
