Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles-Reference-Cited by-同舟云学术

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Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles

Published:2022-11 Issue: Volume:221 Page:1228-1237
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Cao Geng,Chen Xueting,Wang Nan,Tian Jie,Song Shuang,Wu Xinyu,Wang Lei,Wen Chengrong

Funder

Dalian Polytechnic University

Dalian High-Level Talent Innovation Program

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference39 articles.

1. Effect of phosphate salts on the shelf-life and quality characteristics of semi-dried noodles;Zhao;Food Chem.,2022

2. Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough;Wang;Food Hydrocoll.,2021

3. The role of inorganic salts in dough properties and noodle quality -a review;Mohammed Obadi;Food Res. Int.,2022

4. Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp;Zhang;Ultrason. Sonochem.,2022

5. Impact of protein network restructured with soy protein and transglutaminase on the structural and functional characteristics of whole-grain highland barley noodle;Zhu;Food Hydrocoll.,2022

Cited by 11 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

1. Corrigendum to “Effect of konjac glucomannan with different viscosity on the quality of surimi wheat dough and noodles” [Int. J. Biol. Macromol. 221 (2022) 1228–1237];International Journal of Biological Macromolecules;2024-06

2. Konjac Glucomannan: A functional food additive for preventing metabolic syndrome;Journal of Functional Foods;2024-04

3. Insights into the quality and structure of dried wheat noodles as affected by monascus pigments;Journal of Cereal Science;2024-03

4. Rheo-fermentation properties of bread dough with different gluten contents processed by 3D printing;Food Chemistry;2024-02

5. NaCl stress enhances pigment accumulation and synthesis in red rice during the germination stage;Food Bioscience;2023-12

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