A Comparative Study of Different Freezing Methods on Water Distribution, Retrogradation, and Digestion Properties of Liangpi (Starch Gel Food)-Reference-Cited by-同舟云学术

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A Comparative Study of Different Freezing Methods on Water Distribution, Retrogradation, and Digestion Properties of Liangpi (Starch Gel Food)

Published:2022-02-04 Issue:3-4 Volume:74 Page:2100205
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Zheng Shuaishuai¹²,Yang Yong¹³,Li Zhen¹²³,Pan Zhili¹²³,Huang Zhongmin¹²³,Ai Zhilu¹²³

Affiliation:

1. College of Food Science and Technology Henan Agricultural University Zhengzhou 450002 China

2. National R&D Center For Frozen Rice&Wheat Products Processing Technology Zhengzhou 450002 China

3. Key Laboratory of Staple Grain Processing Ministry of Agriculture and Rural Affairs Zhengzhou 450002 China

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100205

Reference40 articles.

1. Factors affecting frozen cooked noodle quality: A review

2. Quality and microbial stability of part-baked ‘Barbari bread’ during freezing storage

3. Effect of quick-freezing temperature on starch retrogradation and ice crystals properties of steamed oat roll

4. Effect of low temperature on the aging characteristics of a potato starch gel

5. Effects of freezing rates on starch retrogradation and textural properties of cooked rice during storage

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3. Influence of egg yolk-curdlan thermal-driven edible coating on the quality and retrogradation behavior of fried rice;Food Bioscience;2024-10

4. Freezing rate's impact on starch retrogradation, ice recrystallization, and quality of water-added and water-free quick-frozen rice noodles;International Journal of Biological Macromolecules;2024-09

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