Insights into the mechanisms underlying ethanol-induced changes in the dough mechanical properties and quality characteristics of fresh noodles-Reference-Cited by-同舟云学术

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Insights into the mechanisms underlying ethanol-induced changes in the dough mechanical properties and quality characteristics of fresh noodles

Published:2024-05 Issue: Volume:440 Page:138205
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Han Tian-Yang,Guo Xiao-Na,Zhu Ke-Xue

Funder

Jiangnan University

Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

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

2. Effect of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough;Bai;Food Chemistry,2022

3. Impact of aqueous ozone mixing on microbiological, quality and physicochemical characteristics of semi-dried buckwheat noodles;Bai;Food Chemistry,2021

4. Protein network analysis - A new approach for quantifying wheat dough microstructure;Bernklau;Food Research International,2016

5. Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the relationship with linear and non-linear rheology;Bonilla;Food Hydrocolloids,2020

Cited by 2 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. Effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers during freeze-thawed cycles;Food Research International;2024-11

2. Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate;Foods;2024-05-16

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