Water Sorption Kinetics of Starch Noodles with Different Cross‐Sectional Shapes-Reference-Cited by-同舟云学术

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Water Sorption Kinetics of Starch Noodles with Different Cross‐Sectional Shapes

Published:2021-02-25 Issue:5-6 Volume:73 Page:2000235
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Adachi Shuji¹^ORCID,Miyagawa Yayoi¹,Ariyanto Hermawan Dwi²,Kobayashi Takashi³,Yoshii Hidefumi⁴

Affiliation:

1. Faculty of Bioenvironmental Science Kyoto University of Advanced Science Kameoka Kyoto 621–8555 Japan

2. Graduate School of Agriculture Kagawa University Miki‐cho Kagawa 761‐0701 Japan

3. Division of Food Science and Biotechnology Graduate School of Agriculture Kyoto University Sakyo‐ku Kyoto 606–8502 Japan

4. Faculty of Agriculture Setsunan University Hirakata Osaka 573‐0101 Japan

Funder

Japan Society for the Promotion of Science

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000235

Reference25 articles.

1. Contribution of starch and non-starch parameters to the eating quality of japanese white salted noodles

2. The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours

3. Water status of cooked white salted noodles evaluated by MRI

4. Effects of moisture content and different gelatinization heating temperatures on retrogradation of waxy-type maize starches

Cited by 5 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. Effect of Particle Diameter on Water Sorption by Rice Grains;Starch - Stärke;2024-03

2. Fundamental opportunities and challenges of nutraceutical noodles enriched with agri-food by-products;Trends in Food Science & Technology;2024-01

3. Cooking quality, color, and texture profile analysis of a quinoa and lentil pasta;Ciência e Agrotecnologia;2024

4. A method for estimating the equilibrium moisture content of spaghetti at any temperature by using the change in moisture content during non-isothermal cooking;Food Science and Technology Research;2024

5. Water Sorption Kinetics of Starch Noodles with Different Cross‐Sectional Shapes;Starch - Stärke;2021-02-25

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