Effects of Phosphate Salts and Hydrocolloids on Rheological, Microstructural, and Cooking Properties of Dough Sheets During Boiling Process-Reference-Cited by-同舟云学术

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Effects of Phosphate Salts and Hydrocolloids on Rheological, Microstructural, and Cooking Properties of Dough Sheets During Boiling Process

Published:2024-04-23 Issue:3 Volume:19 Page:585-597
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Wei Kaidong,Hu Xuan,Zheng Xin,Li Guanglei,Li Peng,Yuan Jian,Xing Changrui

Funder

the National Key Research and Development Program of China

the General Project of Natural Science Research in Universities of Jiangsu Province

the National Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11483-024-09842-w.pdf

Reference40 articles.

1. S. Liu, Y. Jiang, B. Xu, S. Jiang, Food Chem. 404 (Pt A). 134359 (2023). https://doi.org/10.1016/j.foodchem.2022.134359

2. T. Liu, M. Niu, G.G. Hou, Food Chem. 305, 125500 (2020). https://doi.org/10.1016/j.foodchem.2019.125500

3. E. Aydin, D. Gocmen, Food Sci. Biotechnol. 20(2), 507–511 (2011). https://doi.org/10.1007/s10068-011-0070-1

4. S. Zhang, X. Sun, X. Xu et al., J. Cereal Sci. 108, 103584 (2022). https://doi.org/10.1016/j.jcs.2022.103584

5. S. Kraithong, A. Theppawong, S. Lee, R. Huang, Food Hydrocoll. 142, 108821 (2023). https://doi.org/10.1016/j.foodhyd.2023.108821

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