Improving the surface tackiness of frozen cooked noodles by the addition of glutenin, gliadin, and gluten-Reference-Cited by-同舟云学术

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Improving the surface tackiness of frozen cooked noodles by the addition of glutenin, gliadin, and gluten

Published:2023-04 Issue: Volume:179 Page:114637
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Yuan-Hui^ORCID,Zhang Ya-Ru,Wang Xi,Yang Yue-Ying,Guo Wei-Min,Fei Ying-Xiang,Qiao Lin

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structure;An;Food Research International,2022

2. Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking;Bruneel;Food Chemistry,2016

3. Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism;Cao;Food Hydrocolloids,2021

4. The effect of fatty acids on the physicochemical properties of edible films composed of gelatin and gluten proteins;Fakhouri;LWT - Food Science and Technology,2018

5. Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.);Gao;Food Hydrocolloids,2020

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3. Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism;International Journal of Food Science & Technology;2024-05-17

4. Effects of thermal treatment on the physicochemical and structural properties of wheat gluten proteins: insights from gluten, glutenin, and gliadin fractions;International Journal of Food Science & Technology;2024-02-09

5. Effect of high-temperature drying at different moisture levels on texture of dried noodles: Insights into gluten aggregation and pore distribution;Journal of Cereal Science;2024-01

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