347 related articles for article (PubMed ID: 29291858)
1. Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms.
Li M; Sun QJ; Han CW; Chen HH; Tang WT
Food Chem; 2018 Apr; 246():335-342. PubMed ID: 29291858
[TBL] [Abstract][Full Text] [Related]
2. The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles.
Guo XN; Wei XM; Zhu KX
Food Chem; 2017 Apr; 221():1178-1185. PubMed ID: 27979076
[TBL] [Abstract][Full Text] [Related]
3. The role of inorganic salts in dough properties and noodle quality-A review.
Obadi M; Zhang J; Xu B
Food Res Int; 2022 Jul; 157():111278. PubMed ID: 35761589
[TBL] [Abstract][Full Text] [Related]
4. The impact of sodium carbonate on physico-chemical properties and cooking qualities of starches isolated from alkaline yellow noodles.
Tao H; Li M; Deng HD; Ren KX; Zhuang GQ; Xu XM; Wang HL
Int J Biol Macromol; 2019 Sep; 137():697-702. PubMed ID: 31276727
[TBL] [Abstract][Full Text] [Related]
5. Effect of soy protein hydrolysates incorporation on dough rheology, protein characteristic, noodle quality, and their correlations.
Guo X; Sun X; Zhang Y; Zhu T
J Food Sci; 2022 Aug; 87(8):3419-3432. PubMed ID: 35788935
[TBL] [Abstract][Full Text] [Related]
6. Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles.
Zhang C; Zhang S; Bie X; Zhao H; Lu F; Lu Z
J Sci Food Agric; 2016 Jul; 96(9):3249-55. PubMed ID: 26498333
[TBL] [Abstract][Full Text] [Related]
7. Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism.
Jia F; Ma Z; Wang X; Li X; Liu L; Hu X
Food Chem; 2019 Nov; 298():125081. PubMed ID: 31260952
[TBL] [Abstract][Full Text] [Related]
8. Quality characteristics of fresh noodles with low-sodium salt and the underlying mechanisms.
Wang X; Gong W; Chen Y; Liu H; Liang Y; Wang J
J Texture Stud; 2023 Apr; 54(2):288-298. PubMed ID: 36502517
[TBL] [Abstract][Full Text] [Related]
9. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.
Gulia N; Khatkar BS
Food Sci Technol Int; 2014 Apr; 20(3):171-82. PubMed ID: 23744117
[TBL] [Abstract][Full Text] [Related]
10. Texture and digestion of noodles with varied gluten contents and cooking time: The view from protein matrix and inner structure.
Yao M; Li M; Dhital S; Tian Y; Guo B
Food Chem; 2020 Jun; 315():126230. PubMed ID: 32014665
[TBL] [Abstract][Full Text] [Related]
11. Explaining the improving effect of dough crumb-sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective.
Zhou X; Chen J; Zheng H; An D; Obadi M; Xu B
J Texture Stud; 2024 Jun; 55(3):e12836. PubMed ID: 38702990
[TBL] [Abstract][Full Text] [Related]
12. Effect of phosphate salts on the gluten network structure and quality of wheat noodles.
Sun J; Chen M; Hou X; Li T; Qian H; Zhang H; Li Y; Qi X; Wang L
Food Chem; 2021 Oct; 358():129895. PubMed ID: 33933957
[TBL] [Abstract][Full Text] [Related]
13. Elucidation of rheological, microstructural, water mobility, and noodle-making properties of rice flour affected by turanose.
Park Y; Oh IK; Park SW; Ryu K; Lee S
Food Chem; 2019 Mar; 276():9-14. PubMed ID: 30409667
[TBL] [Abstract][Full Text] [Related]
14. Revealing the effect mechanism of NaCl on the rheological properties of dough of Chinese traditional hand-stretched dried noodles.
Wang JR; Guo XN; Xing JJ; Zhu KX
Food Chem; 2020 Aug; 320():126606. PubMed ID: 32203831
[TBL] [Abstract][Full Text] [Related]
15. Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids.
Zhang T; Guan E; Yang Y; Zhang L; Liu Y; Bian K
Food Chem; 2022 Dec; 397():133567. PubMed ID: 35940090
[TBL] [Abstract][Full Text] [Related]
16. Inhibitory effects of sorbitol on the collapse and deterioration of gluten network in fresh noodles during storage.
Zhang M; Zhang L; Li M; Sun Q
Food Chem; 2021 May; 344():128638. PubMed ID: 33248846
[TBL] [Abstract][Full Text] [Related]
17. Insights into the mechanisms underlying ethanol-induced changes in the dough mechanical properties and quality characteristics of fresh noodles.
Han TY; Guo XN; Zhu KX
Food Chem; 2024 May; 440():138205. PubMed ID: 38113647
[TBL] [Abstract][Full Text] [Related]
18. The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles.
Yeoh SY; Lubowa M; Tan TC; Murad M; Mat Easa A
Food Chem; 2020 Dec; 333():127425. PubMed ID: 32683254
[TBL] [Abstract][Full Text] [Related]
19. In vitro digestibility and quality attributes of white salted noodles supplemented with pullulanase-treated flour.
Qian H; Ye R; Wang L; Li Y; Zhang H; Wu G; Qi X
Int J Biol Macromol; 2019 Feb; 123():1157-1164. PubMed ID: 30419327
[TBL] [Abstract][Full Text] [Related]
20. The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network.
An D; Li H; Li D; Zhang D; Huang Y; Obadi M; Xu B
Food Chem; 2022 Nov; 393():133396. PubMed ID: 35679703
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
