Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles-Reference-Cited by-同舟云学术

Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles

Published:2024 Issue:6 Volume:15 Page:3108-3121
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wang Jiasheng¹,Liu Chong¹^ORCID,Yang Hanrui¹,Li Xuedong¹,Hong Jing¹^ORCID,Liu Mei¹,Sun Binghua¹,Guan Erqi¹,Zheng Xueling¹

Affiliation:

1. College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China

Abstract

Quantitative analysis of multi-scale structural and starch digestibility changes of cooked dried noodles during pre-meal immersion by mathematical modeling.

Funder

China Agricultural Research System

Henan University of Technology

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO04289H

Reference44 articles.

1. Preparation and evaluation of a sustained-release buckwheat noodle

2. Influence of Starch and Gluten Characteristics on Rheological Properties of Wheat Flour Gel at Small and Large Deformation

3. Involvement of the Protein Network in thein vitroDegradation of Starch from Spaghetti and Lasagne: a Microscopic and Enzymic Study

4. Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure

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