ArticleFood chemistry: X2025
Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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
2 citing papers in PubMed.
- Optimizing Hydroalcoholic Extraction of African Medicinal Plants for Enhanced α-Amylase Inhibition and Functional Enrichment of Hypoglycemic Bread Doughs.Foods (Basel, Switzerland) · 2026Article
- Numerical investigation of coupled heat-mass transfer and expansion in wheat starch-gluten systems during microwave processing: Role of power and initial moisture.Current research in food science · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to investigate the effects of the individual and synergistic addition of wheat gluten (WG) and carboxymethyl cellulose (CMC) on the wheat starch (WS)-based batter characteristics to determine the molecular basis of texture formation in the actual batter system. Results showed that adding WG and/or CMC significantly increased the viscosity of WS during pasting. The rheological behavior showed that the WG-treated and CMC-treated group had the highest and lowest viscoelasticity. The addition of WG-CMC helped the WS-based batter obtain moderate viscoelasticity. These outcomes could be attributed to the enhancement of hydrogen bonding. The microstructure suggested that the addition of WG-CMC increased the density and integrity of the gel network. Overall, CMC competed for the binding sites of WG on WS, reducing the increase in viscoelasticity caused by the interaction between WG and WS. This might alleviate the unwanted springiness of fried products.
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Registered trials
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