Effect of tea extract on starch gelatinisation, gluten aggregation and quality characteristics of dry yellow alkaline noodle-Reference-Cited by-同舟云学术

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Effect of tea extract on starch gelatinisation, gluten aggregation and quality characteristics of dry yellow alkaline noodle

Published:2023-01-11 Issue:3 Volume:58 Page:1263-1274
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Xu Min¹²^ORCID,Du Jingjing²³^ORCID,Hou Gary G.⁴^ORCID,Du Xianfeng²

Affiliation:

1. Anhui Vocational College of Grain Engineering Hefei People's Republic of China

2. State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei People's Republic of China

3. Institute of Agro‐Products Processing, Anhui Academy of Agricultural Sciences Hefei People's Republic of China

4. SPC Group Seoul South Korea

Funder

National Natural Science Foundation of China

Wheat Marketing Center

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16277

Reference49 articles.

1. Effects of Flour Protein and Starch on Noodle Quality

2. The chemistry of tea flavonoids;Balentine D.A.;Food Science and Nutrition,1997

3. Impact of Bran Addition on Water Properties and Gluten Secondary Structure in Wheat Flour Doughs Studied by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy

4. Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods

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