Effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers during freeze-thawed cycles-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers during freeze-thawed cycles

Published:2024-11 Issue: Volume:195 Page:114957
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yin Lulu,Wu Xinyue,Qin Guolan,Han Jiajing,Liu Mei,Wei Yangkun,Liang Ying,Zhang Jin,Zhang Shenying,Zhu Haojia,Huang Ying,Zheng Xueling,Liu Chong,Li Limin

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference41 articles.

1. Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism;Cao;Food Hydrocolloids,2021

2. Effects of chia seed gum on the physicochemical properties of frozen dough and the quality of dumplings;Gao;International Journal of Biological Macromolecules,2023

3. Wheat flour constituents: How they impact bread quality, and how to impact their functionality;Goesaert;Trends in Food Science & Technology,2005

4. Effects of wheat flour particle size on physicochemical properties and quality of noodles;Guan;Journal of Food Science,2020

5. Insights into the mechanisms underlying ethanol-induced changes in the dough mechanical properties and quality characteristics of fresh noodles;Han;Food Chemistry,2024

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP