180 related articles for article (PubMed ID: 35885373)
1. Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature.
Xiao W; Ding Y; Cheng Y; Xu S; Lin L
Foods; 2022 Jul; 11(14):. PubMed ID: 35885373
[TBL] [Abstract][Full Text] [Related]
2. Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles.
Xiao W; Ding Y; Cheng Y; Xu S; Lin L
Front Nutr; 2023; 10():1100422. PubMed ID: 36875848
[TBL] [Abstract][Full Text] [Related]
3. Quality characteristics, structural changes, and storage stability of semi-dried noodles induced by moderate dehydration: understanding the quality changes in semi-dried noodles.
Li M; Zhu KX; Sun QJ; Amza T; Guo XN; Zhou HM
Food Chem; 2016 Mar; 194():797-804. PubMed ID: 26471620
[TBL] [Abstract][Full Text] [Related]
4. The effect of hydroxypropyl starch on the improvement of mechanical and cooking properties of rice noodles.
Jia Y; Zhang Z; Li M; Ji N; Qin Y; Wang Y; Shi R; Wang T; Xiong L; Sun Q
Food Res Int; 2022 Dec; 162(Pt A):111922. PubMed ID: 36461186
[TBL] [Abstract][Full Text] [Related]
5. Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat.
Zou S; Wang L; Wang A; Zhang Q; Li Z; Qiu J
Foods; 2021 Oct; 10(11):. PubMed ID: 34828823
[TBL] [Abstract][Full Text] [Related]
6. Effect of additives and steaming on quality of air dried noodles.
Gatade AA; Sahoo AK
J Food Sci Technol; 2015 Dec; 52(12):8395-402. PubMed ID: 26604421
[TBL] [Abstract][Full Text] [Related]
7. Quality improvement effects of electrolyzed water on rice noodles prepared with semidry-milled rice flours.
Liu R; Yu ZL; Sun YL; Tong LT; Liu LY; Wang LL; Zhou XR; Zhou SM
Food Sci Biotechnol; 2021 Jun; 30(6):823-832. PubMed ID: 34249388
[TBL] [Abstract][Full Text] [Related]
8. Retrogradation-induced physicochemical changes in pre-cooked rice noodles stored at different temperatures: a viewpoint from water dynamics and structure.
Jeong S; Lee S
J Sci Food Agric; 2024 Mar; 104(4):2406-2416. PubMed ID: 37961837
[TBL] [Abstract][Full Text] [Related]
9. Effects of composition, thermal, and theological properties of rice raw material on rice noodle quality.
Wei P; Fang F; Liu G; Zhang Y; Wei L; Zhou K; You X; Li M; Wang Y; Sun J; Deng S
Front Nutr; 2022; 9():1003657. PubMed ID: 36118753
[TBL] [Abstract][Full Text] [Related]
10. Effect of phosphate salts on the shelf-life and quality characteristics of semi-dried noodles.
Zhao TT; Guo XN; Zhu KX
Food Chem; 2022 Aug; 384():132481. PubMed ID: 35196594
[TBL] [Abstract][Full Text] [Related]
11. Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam.
Ojukwu M; Tan HL; Murad M; Nafchi AM; Easa AM
Food Sci Technol Int; 2023 Dec; 29(8):799-808. PubMed ID: 36000280
[TBL] [Abstract][Full Text] [Related]
12. Effect of Fermentation on the Quality of Dried Hollow Noodles and the Related Starch Properties.
Lu X; Guo X; Zhu K
Foods; 2022 Nov; 11(22):. PubMed ID: 36429276
[TBL] [Abstract][Full Text] [Related]
13. Understanding the deterioration of fresh brown rice noodles from the macro and micro perspectives.
Xue W; Zhang C; Wang K; Guang M; Chen Z; Lu H; Feng X; Xu Z; Wang L
Food Chem; 2021 Apr; 342():128321. PubMed ID: 33069530
[TBL] [Abstract][Full Text] [Related]
14. Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles.
Cao Z; Liu Y; Zhu H; Li Y; Xiao Q; Yi C
Foods; 2021 May; 10(5):. PubMed ID: 34068837
[TBL] [Abstract][Full Text] [Related]
15. Ordered structural changes of retrograded instant rice noodles during the long-term storage.
Chen J; Zhao X; Li S; Chen Z
Food Res Int; 2024 Jan; 175():113727. PubMed ID: 38129042
[TBL] [Abstract][Full Text] [Related]
16. Quality attributes and cooking properties of commercial Thai rice noodles.
Kraithong S; Rawdkuen S
PeerJ; 2021; 9():e11113. PubMed ID: 33868813
[TBL] [Abstract][Full Text] [Related]
17. Effect of Rice Bran and Retrograded Time on the Qualities of Brown Rice Noodles: Edible Quality, Microstructure, and Moisture Migration.
Feng H; Li T; Zhou Y; Lyu Q; Chen L; Wang X; Ding W
Foods; 2023 Dec; 12(24):. PubMed ID: 38137313
[TBL] [Abstract][Full Text] [Related]
18. Folding during sheeting improved qualities of dried noodles through gluten network proteins.
Li Y; Zheng H; Qi Y; Ashraf J; Zhu S; Xu B
J Texture Stud; 2024 Apr; 55(2):e12826. PubMed ID: 38528687
[TBL] [Abstract][Full Text] [Related]
19. Optimization of soy protein isolate, microbial transglutaminase and glucono-δ-lactone in gluten-free rice noodles.
Ojukwu M; Ofoedu C; Seow EK; Easa AM
J Sci Food Agric; 2021 Jul; 101(9):3732-3741. PubMed ID: 33301191
[TBL] [Abstract][Full Text] [Related]
20. Effects of glucono delta lactone dipping and in-pack pasteurization on rice noodles properties.
Shamsudin NA; Low YK; Cheng LH
Curr Res Food Sci; 2022; 5():886-891. PubMed ID: 35669896
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
