Moisture molecule migration and quality changes of fresh wet noodles dehydrated by cold plasma treatment-Reference-Cited by-同舟云学术

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Moisture molecule migration and quality changes of fresh wet noodles dehydrated by cold plasma treatment

Published:2020-10 Issue: Volume:328 Page:127053
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Yue,Zhang Yifu,Jiang Lan,Chen Guiyun,Yu Jiaojiao,Li Shuhong,Chen Ye^ORCID

Funder

Natural Science Foundation of Tianjin City

National Natural Science Foundation of China

Innovation Fund

Tianjin University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations;Ajila;Innovative Food Science & Emerging Technologies,2010

2. Impact of protein on darkening in yellow alkaline noodles;Asenstorfer;J Agric Food Chem,2010

3. Retraction: Utility of plasma: A new road from physics to chemistry;Attri;RSC Advances,2017

4. 'B' to 'A' type phase transition in short amylose chains;Bail;Carbohydr Polym,1993

5. Examination of the secondary structure of proteins by deconvolved FTIR spectra;Byler;Biopolymers,1986

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