The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheat noodles-Reference-Cited by-同舟云学术

The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheat noodles

Published:2020-11 Issue: Volume:108 Page:105996
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Tan Hui-Ling,Tan Thuan-Chew,Easa Azhar Mat

Funder

Research University Grant

Universiti Sains Malaysia

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference58 articles.

1. Official methods of analysis;AOAC,2000

2. Impact of protein on darkening in yellow alkaline noodles;Asenstorfer;Journal of Agricultural and Food Chemistry,2010

3. Methods for the microbiological examination of food;Australian Standard,1993

4. Sensory analysis of the taste of NaCl Biological and behavioral aspects of salt intake. Kare MR;Bartoshuk,1980

5. Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles;Bellido;Food Chemistry,2011

Cited by 35 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

2. Impact of fermented wheat flour on the quality of dried white salted noodles: cooking, physicochemical, structural breakdown, microstructure and sensory evaluations;2024-07-12

3. A methodological study of the hardness of cooked Chinese noodles based on the texture analyzer;International Journal of Food Engineering;2024-06-21

4. Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate;Foods;2024-05-16

5. Explaining the improving effect of dough crumb–sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective;Journal of Texture Studies;2024-05-04