Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment-Reference-Cited by-同舟云学术

Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment

Published:2019-06 Issue: Volume:283 Page:287-293
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Yi,Wang Li,Li Yan,Qian Hai Feng,Zhang Hui,Cheng Wu Gang,Qi Xi Guang

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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2. Effect of whole wheat flour on the quality, texture profile and oxidation stability of instant fried noodles;Cao;Journal of Texture Studies,2017

3. The physicochemical properties of swelled maize starch granules complexed with lauric acid;Chang;Food Hydrocolloids,2013

4. Effect of frying on the pasting and rheological properties of normal maize starch;Chen;Food Hydrocolloids,2017

5. Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD;Chen;Food Chemistry,2018

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