Insights into the effects of frozen storage on the rheology, texture and in vitro digestibility of frozen Liangpi (starch gel food)-Reference-Cited by-同舟云学术

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Insights into the effects of frozen storage on the rheology, texture and in vitro digestibility of frozen Liangpi (starch gel food)

Published:2024-08 Issue: Volume: Page:114904
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zheng Shuaishuai,Zhang Bobo,Ai Zhilu,Cheng Lilin,Yang Yong

Funder

Utah Science Technology and Research

Foundation for Distinguished Young Talents in Higher Education of Henan

National Key Clinical Specialty Discipline Construction Program of China

Henan Province Key Laboratory of Fruits and Melons Biology

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Reference57 articles.

1. Approved Methods of the AACC;Aacc,2000

2. Varietal differences in the effect of rice ageing on starch digestion;Azizi;Food Hydrocolloids,2019

3. Effects of egg white on physicochemical and functional characteristics of steamed cold noodles (a wheat starch gel food);Bai;LWT - Food Science and Technology,2022

4. Impact of long-term frozen storage on the dynamics of water and ice in wheat bread;Chen;Journal of Cereal Science,2013

5. The alleviative effect of sweet potato protein hydrolysates on the quality deterioration of frozen dough bread in comparison to trehalose;Chen;LWT - Food Science and Technology,2023

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