Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles-Reference-Cited by-同舟云学术

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Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles

Published:2020-01-01 Issue:1 Volume:23 Page:809-819
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Jiao Aiquan¹²³,Yang Yueyue¹²,Li Yan¹²,Chen Yuan¹²,Xu Xueming²³⁴,Jin Zhengyu¹²³^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China

2. School of Food Science and Technology, Jiangnan University, Wuxi, PR China

3. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China

4. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, PR China

Funder

Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology

Jiangsu Agriculture Science and Technology Innovation Fund

Science & Technology Pillar Program of Jiangsu Province

National “Thirteenth Five-Year“ Plan for Science & Technology Support of China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1761830

Reference31 articles.

1. Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta

2. Sapone, A., Bai, J.C., Ciacci, C. et al. Spectrum of gluten-related disorders: consensus on new nomenclature and classification. BMC Med10, 13 (2012). https://doi.org/10.1186/1741-7015-10-13.

3. Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat

4. Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents

5. Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough

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2. Effects of different fermentation processes on cooking and eating quality of brown rice noodles;LWT;2024-09

3. Different effects of pea protein on the properties and structures of starch gel at low and high solid concentrations;International Journal of Biological Macromolecules;2024-06

4. Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours;Food Chemistry: X;2024-06

5. A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality;Carbohydrate Polymers;2023-12

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