Changes in overall digital structure, starch properties and moisture distribution reveal how the hardness of wheat noodles evolves under different cooking status-Reference-Cited by-同舟云学术

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Changes in overall digital structure, starch properties and moisture distribution reveal how the hardness of wheat noodles evolves under different cooking status

Published:2024-09 Issue: Volume:192 Page:114781
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

An Di,Qi Yajing,Liu Shuyi,Xu Bin^ORCID

Publisher

Elsevier BV

Reference36 articles.

1. The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network;An;Food Chemistry,2022

2. Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structure;An;Food Research International,2022

3. Multiple hydrogen-bonding interactions enhance the solubility of starch in natural deep eutectic solvents: Molecule and macroscopic scale insights;Cao;Journal of Agricultural and Food Chemistry,2019

4. Characterization of starch by size-exclusion chromatography: The limitations imposed by shear scission;Cave;Biomacromolecules,2009

5. (1)H NMR studies of starch-water interactions during microwave heating;Fan;Carbohydrate Polymers,2013

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