Influence of key component interactions in flour on the quality of fried flour products-Reference-Cited by-同舟云学术

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Influence of key component interactions in flour on the quality of fried flour products

Published:2024-06-22 Issue: Volume: Page:1-12
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Li Mengyue¹²,McClements David Julian³,Zhang Zipei⁴,Zhang Ruojie⁴,Jin Zhengyu¹²^ORCID,Chen Long¹²^ORCID

Affiliation:

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

2. State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China

3. Department of Food Science, University of Massachusetts, Amherst, MA, USA

4. Food Science Program, University of Missouri, Columbia, MO, USA

Funder

the Natural Science Foundation of China

National Key Research and Development Program of China - China

the Interdisciplinary Integration Innovation Project

the Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University

China Postdoctoral Science Foundation

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2361838

Reference108 articles.

1. Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

2. Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins

3. Significance of lipid binding on the functional and nutritional profiles of single and multigrain matrices

4. Characterization and modeling of the A- and B-granule starches of wheat, triticale, and barley

5. Toward a Better Understanding of Starch–Monoglyceride–Protein Interactions

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