Preparation of white salted noodles using rice flour as the principal ingredient and the effects of transglutaminase on noodle qualities-Reference-Cited by-同舟云学术

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Preparation of white salted noodles using rice flour as the principal ingredient and the effects of transglutaminase on noodle qualities

Published:2020-02 Issue: Volume:33 Page:100501
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Weng Zi-Jun,Wang Be-Jen,Weng Yih-Ming

Funder

Ministry of Science and Technology, Taiwan

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference31 articles.

1. American association of cereal chemists approved methods;AACC,2000

2. Purification and characteristics of novel transglutaminase derived from microorganisms;Ando;Agricultural & Biological Chemistry,1989

3. Discoloration of dough for oriental noodle;Baik;Cereal Chemistry,1995

4. Technology profile analysis;Bourne;Food Technology,1978

5. Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles;Cai;Journal of Food Engineering,2016

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1. Effect of transglutaminase on the structure, properties and oil absorption of wheat flour;Food Chemistry;2025-01

2. The effect of corn starch and transglutaminase on quality improvement of soybean-based analog rice;Future Foods;2024-12

3. Synergistic effect of cinnamaldehyde and eugenol on the inhibition of Bacillus velezensis and the shelf life on quinoa fresh noodles;Journal of Food Safety;2024-04

4. Fundamental opportunities and challenges of nutraceutical noodles enriched with agri-food by-products;Trends in Food Science & Technology;2024-01

5. Transglutaminase in noodles, pastas, and baked products;Transglutaminase;2024

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