Insights into the quality and structure of dried wheat noodles as affected by monascus pigments-Reference-Cited by-同舟云学术

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Insights into the quality and structure of dried wheat noodles as affected by monascus pigments

Published:2024-03 Issue: Volume:116 Page:103869
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Li Guanghui^ORCID,Wang Yonghui,Zhang Yangyang,He Shenghua,Guo Weiyun,Gao Xueli,Huang Jihong

Funder

Xuchang University

Publisher

Elsevier BV

Reference31 articles.

1. Optimization of Monascus purpureus for natural food pigments production on potato wastes and their application in ice lolly;Abdel-Raheam;Front. Microbiol.,2022

2. Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles;Cao;Int. J. Biol. Macromol.,2022

3. The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles;Chen;Carbohydr. Polym.,2023

4. Insights into the textural properties and starch digestibility on rice noodles as affected by the addition of maize starch and rice starch;Geng;LWT--Food Sci. Technol.,2023

5. Recent advances in monascus pigments produced by Monascus purpureus: biosynthesis, fermentation, function, and application;Gong;LWT--Food Sci. Technol.,2023

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of fermented wheat flour on the quality of dried white salted noodles: cooking, physicochemical, structural breakdown, microstructure and sensory evaluations;2024-07-12

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