Effect of curdlan on the quality of frozen-cooked noodles during frozen storage-Reference-Cited by-同舟云学术

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Effect of curdlan on the quality of frozen-cooked noodles during frozen storage

Published:2020-09 Issue: Volume:95 Page:103019
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Liang Ying,Qu Zhuoting,Liu Mei,Wang Jinshui,Zhu Mengfei,Liu Zhilei,Li Jie,Zhan Xiaobei,Jia Feng

Funder

National Key Research and Development Program of China

Key Scientific Research Projects of High Education Institutions in Henan Province

Henan University of Technology

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference31 articles.

1. CC. Method 66-50;AACC,2000

2. Extraction of carrot (Daucus carota) antifreeze proteins and evaluation of their effects on frozen white salted noodles;Ding;Food Bioprocess Technol.,2014

3. Food additives permitted for direct addition to food for human consumption: curdlan 21 CFR Part 172;FDA;Fed. Regist.,1996

4. Review: confocal scanning laser microscopy. A powerful tool in food science Revision: microscopía laser confocal scanning;Ferrando;Food Sci. Technol. Int.,2016

5. Rheological and thermal studies on gelling characteristics of curdlan;Funami;Food Hydrocolloids,1999

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3. Insights into the in vitro digestibility and rheology properties of myofibrillar protein with different incorporation types of curdlan;Food Chemistry;2024-11

4. Effect of frozen storage on the quality of frozen instant soup rice noodles: From the moisture and starch characteristics;International Journal of Biological Macromolecules;2024-11

5. Influence of egg yolk-curdlan thermal-driven edible coating on the quality and retrogradation behavior of fried rice;Food Bioscience;2024-10

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