Impact of A/B-type wheat starch granule ratio on rehydration behavior and cooking quality of noodles and the underlying mechanisms-Reference-Cited by-同舟云学术

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Impact of A/B-type wheat starch granule ratio on rehydration behavior and cooking quality of noodles and the underlying mechanisms

Published:2023-03 Issue: Volume:405 Page:134896
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shang Jiaying,Zhao Bo,Li Limin,Liu Mei,Hong Jing,Fan Xiangqi,Wu Tengfei,Liu Chong,Zheng Xueling

Funder

Henan University of Technology

Agriculture Research System of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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

2. Effect of small and large wheat starch granules on thermomechanical behavior of starch;Chiotelli;Cereal Chemistry,2002

3. State diagrams to help describe wheat bread processing;Cuq;International Journal of Food Science and Technology,2003

4. Modeling of water sorption kinetics in spaghetti during overcooking;Del Nobile;Cereal Chemistry,2000

5. Scanning electron microscopy of cooked spaghetti;Dexter;Cereal Chemistry,1978

Cited by 20 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. Rheological, textural, and pasting properties of A- and B-type wheat starches in relation to their molecular structures;Food Chemistry;2024-12

2. Relationship between internal structure and in vitro digestibility of A- and B-type wheat starch revealed by chemical surface gelatinization;International Journal of Biological Macromolecules;2024-11

3. Changes in overall digital structure, starch properties and moisture distribution reveal how the hardness of wheat noodles evolves under different cooking status;Food Research International;2024-09

4. Effect of water cooling treatment on structure and cooking characteristics of frozen extruded whole buckwheat noodles;International Journal of Food Science & Technology;2024-07-18

5. Physicochemical properties of wheat granular flour and quality characteristics of the corresponding fresh noodles as affected by particle size;LWT;2024-07

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