Inhibitory effects of sorbitol on the collapse and deterioration of gluten network in fresh noodles during storage-Reference-Cited by-同舟云学术

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Inhibitory effects of sorbitol on the collapse and deterioration of gluten network in fresh noodles during storage

Published:2021-05 Issue: Volume:344 Page:128638
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Mengli,Zhang Lingtao,Li Man,Sun Qingjie

Funder

Taishan Scholar Foundation of Shandong Province

National Natural Science Foundation of China

China Academy of Space Technology

Science and Technology Support Plan for Youth Innovation of Colleges and Universities of Shandong Province of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Properties of triticale protein films and their relation to plasticizing-antiplasticizing effects of glycerol and sorbitol;Aguirre;Industrial Crops and Products,2013

2. Approved methods of the AACCI;American Association of Cereal Chemists,2000

3. Effect of polyols on the rheological and sensory parameters of frozen dough pizza;Asghar;Food Science and Technology Research,2012

4. Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging;Bai;Food Chemistry,2017

5. Postharvest and postmilling changes in wheat grain and flour quality characteristics;Baik;Cereal Chemistry,2018

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