ArticleCurrent research in food science2024
Effect of vanillin-conjugated chitosan-stabilized emulsions on dough and bread characteristics.
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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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
2 citing papers in PubMed, 8 citations in OpenAlex.
- Impact of Fermented Soy Beverages Containing Selected Vaginal Probiotics on the In Vitro Fecal Microbiota of Post-Menopausal Women.Foods (Basel, Switzerland) · 2025Article
- Technological and microbiological characterization of an industrial soft-sliced bread enriched with chitosan and its prebiotic activity.Current research in food science · 2024Article
Corrections and comments
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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
In this study, the effect of chitosan-vanillin Schiff base emulsions (CSVAEs) on dough and bread characteristics was investigated. The results revealed that CSVAEs were embedded in the gluten and that the viscoelasticity and mechanical strength of the dough gradually increased with increasing CSVAEs concentration, α-helical and β-fold content, and elastic structure in the dough increased with the same patterns. The basic properties of bread were measured, and it was found that low concentrations of CSVAEs were effective in improving the quality of bread and slowing the staling rate. As the storage time increased, CSVAEs had less effect on the rate of moisture loss, hardness and springiness of the bread and more effect on the inhibition of the acidity of the bread. The addition of CSVAEs slowed the increase in bacteria and molds and extended the shelf life of the bread.
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Registered trials
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