Dynamic rheological properties of wheat flour dough and proteins
Integrity signals
Registry
Cites
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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 has an important influence on viscosity at low shear rates.
“Several studies show that MC has an important influence on viscosity at low shear rates (Moreira, Chenlo, Silva, & Torres, 2007; Song & Zheng, 2007).”
From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Song & Zheng, 2007
Cited by
Sorted by citations
Wi, G., Bae, J., Kim, H., Cho, Y., & Choi, M.-J. (2020) · Foods · doi:10.3390/foods9040461 · Cited by 141 · 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
- Song, Y., & Zheng, Q.
- Affiliations
- Zhejiang University (CN)
- Corresponding author
- Song, Yihu
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2007-03
- Volume
- 18
- Issue
- 3
- Pages
- 132-138
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2003519931
- Cited by
- 234
- References
- 0
- Citations by year
- 2026: 11 · 2025: 16 · 2024: 9 · 2023: 20 · 2022: 13 · 2021: 15 · 2020: 22 · 2019: 17 · 2018: 26 · 2017: 11 · 2016: 9 · 2015: 9 · 2014: 10 · 2013: 10 · 2012: 8
- FWCI
- 6.46
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Trends in Food Science & Technology (publishedVersion)
- Funders
- National Natural Science Foundation of China
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Chemical Engineering › Fluid Flow and Transfer Processes › Rheology and Fluid Dynamics Studies
- Keywords
- wheat dough, wheat proteins, gluten proteins, dynamic rheology, dough rheology, additives, protein-protein interaction, structure-property relationships
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.
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