Structural, rheological and gelatinization properties of wheat starch granules separated from different noodle-making process-Reference-Cited by-同舟云学术

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Structural, rheological and gelatinization properties of wheat starch granules separated from different noodle-making process

Published:2020-01 Issue: Volume:91 Page:102897
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Hong Jing,An Di,Li Limin,Liu Chong,Li Mingfei,Buckow Roman,Zheng Xueling,Bian Ke

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Henan Provincial Colleges and Universities

Henan University of Technology

Province Key Laboratory of Cereal Resource Transformation and Utilization

Doctoral Scientific Research Start-up Foundation from Henan University of Technology

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference32 articles.

1. Approved Methods of American Association of Cereal Chemists,2000

2. Swelling capacity of starch and its relationship to suspension vicosity-effect of cooking time, temperature and concentration;Bagley;J. Texture Stud.,2010

3. Study of the impact of wheat flour type, flour particle size and protein content in a cake-like dough: proton mobility and rheological properties assessment;Blanchard;J. Cereal Sci.,2012

4. Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved;Borght;J. Cereal Sci.,2005

5. Rheology of starch-clay nanocomposites;Chiou;Carbohydr. Polym.,2005

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1. A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten;Foods;2024-05-13

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

3. Modelling dried noodle quality: Contribution of starch and protein physicochemical properties of 32 wheat cultivars;Food Research International;2023-12

4. Suitability of corn flour in steamed bread matrices of corn‐wheat composite flour: a thermal, rheological and nutritional approach;International Journal of Food Science & Technology;2023-08-21

5. Preparation of starch‐lipid complexes under wet grinding and its mechanism analysis;Cereal Chemistry;2023-06-20

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