Effects of freeze-thaw cycles on the quality of frozen raw noodles-Reference-Cited by-同舟云学术

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Effects of freeze-thaw cycles on the quality of frozen raw noodles

Published:2022-09 Issue: Volume:387 Page:132940
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Hui,Guo Xiao-Na,Zhu Ke-Xue

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. AACC. (2009a). Approved methods of the AACC. Method 46-12. St. Paul, MN: AACC International.

2. AACC. (2009b). Approved methods of the AACC. Method 38-10. St. Paul, MN: AACC International.

3. AACC. (2009c). Approved methods of the AACC. Method 44-01. St. Paul, MN: AACC International.

4. AACC. (2009d). Approved methods of the AACC. Method 66-50. St. Paul, MN: AACC International.

5. Water sorption kinetics of gluten-added wheat noodle;Adachi;Food Science and Technology Research,2016

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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. Mechanistic study on the effect of hydroxypropyl corn starch, guar gum and compound phosphates on the freeze-thaw quality of quick-frozen kuey teow;International Journal of Biological Macromolecules;2024-11

3. Insights into the effect mechanism of freeze-thaw cycles on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles;International Journal of Biological Macromolecules;2024-10

4. Freezing rate's impact on starch retrogradation, ice recrystallization, and quality of water-added and water-free quick-frozen rice noodles;International Journal of Biological Macromolecules;2024-09

5. Effects of sanxan on water and ice crystal status of salt free frozen cooked noodles during freeze-thaw cycles;Food Chemistry;2024-08

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