Effect of different starch acetates on the quality characteristics of frozen cooked noodles-Reference-Cited by-同舟云学术

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Effect of different starch acetates on the quality characteristics of frozen cooked noodles

Published:2022-01-28 Issue:3 Volume:10 Page:678-688
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Zhang Kangyi¹,Zhao Di¹^ORCID,Ma Xiaojing²,Guo Dongxu¹,Tong Xiaofeng²,Zhang Yun³,Qu Lingbo⁴

Affiliation:

1. Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China

2. Henan Agricultural University Zhengzhou China

3. Henan University of Technology Zhengzhou China

4. School of Chemistry and Molecular Engineering Zhengzhou University Zhengzhou China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2692

Reference41 articles.

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

2. Effects of acetylated cassava starch on the physical and rheological properties of multicomponent protein emulsions

3. Acetylated starch-based biodegradable materials with potential biomedical applications as drug delivery systems

4. Synergistic Effects of Calcium Hydroxide and Konjac Glucomannan (KGM) on the Thermomechanical Properties of Buckwheat Flour and the Quality of Buckwheat Noodles

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1. Identification and characterization of a novel Wx-B1 allele in a waxy wheat (Triticum aestivum L.);Plant Biotechnology Reports;2024-09-11

2. Quality improvement of frozen cooked noodles by protein addition;Cryobiology;2024-09

3. Effect of heating method on some characteristics of chive garlic dumplings;Applied Food Research;2024-06

4. Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles;Foods;2024-02-09

5. Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage;International Journal of Food Science & Technology;2024-01-13

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