Effects of quantity and rheological properties of glutenin macropolymer on the physical properties of extruded noodles made from flour mill streams-Reference-Cited by-同舟云学术

Effects of quantity and rheological properties of glutenin macropolymer on the physical properties of extruded noodles made from flour mill streams

Published:2022-07-02 Issue:9 Volume:57 Page:5827-5836
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Hu Chongxue¹,Zhang Yingquan¹,Don Clyde²,Zhang Bo¹^ORCID,Guo Boli¹

Affiliation:

1. Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agricultural Products Processing, Ministry of Agricultural and Rural Affairs Beijing 100193 China

2. Clyde Don Consultancy Food Physical Lab Ambachtsweg 5, 6581 AX Malden The Netherlands

Funder

Earmarked Fund for China Agriculture Research System

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15897

Reference26 articles.

1. Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles

2. Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour–yoghurt mixture

3. The low-molecular-weight glutenin subunits of wheat gluten

4. Physicochemical properties of protein from pearling fractions of wheat kernels

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