128 related articles for article (PubMed ID: 38421019)
1. Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles.
Wang J; Liu C; Yang H; Li X; Hong J; Liu M; Sun B; Guan E; Zheng X
Food Funct; 2024 Mar; 15(6):3108-3121. PubMed ID: 38421019
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Effect of sorbitol on the in vitro starch digestibility in semi-dried black highland barley noodles.
Zhu XJ; Guo XN; Zhu KX
Int J Biol Macromol; 2023 May; 236():123959. PubMed ID: 36898464
[TBL] [Abstract][Full Text] [Related]
4. Impact of okara on quality and in vitro starch digestibility of noodles: The view based on physicochemical and structural properties.
Xie L; Zhou W; Zhao L; Peng J; Zhou X; Qian X; Lu L
Int J Biol Macromol; 2023 May; 237():124105. PubMed ID: 36948342
[TBL] [Abstract][Full Text] [Related]
5. New insights into how starch structure synergistically affects the starch digestibility, texture, and flavor quality of rice noodles.
Shen S; Chi C; Zhang Y; Li L; Chen L; Li X
Int J Biol Macromol; 2021 Aug; 184():731-738. PubMed ID: 34175339
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content.
Menon R; Padmaja G; Jyothi AN; Asha V; Sajeev MS
J Food Sci Technol; 2016 Sep; 53(9):3532-3542. PubMed ID: 27777459
[TBL] [Abstract][Full Text] [Related]
8. Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time.
Ye X; Sui Z
Int J Biol Macromol; 2016 Mar; 84():428-33. PubMed ID: 26718868
[TBL] [Abstract][Full Text] [Related]
9. Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles.
Srikaeo K; Laothongsan P; Lerdluksamee C
Int J Biol Macromol; 2018 Apr; 109():517-523. PubMed ID: 29275202
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Effect of adding wheat (Triticum aestivum L.) farina with varied integrity of endosperm cell wall on dough characteristics, dried noodles quality and starch digestibility.
Zhou H; Liu C; Shang J; Zheng X
Int J Biol Macromol; 2023 Jul; 243():125076. PubMed ID: 37244337
[TBL] [Abstract][Full Text] [Related]
12. Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility.
Sun X; Yu C; Fu M; Wu D; Gao C; Feng X; Cheng W; Shen X; Tang X
Food Funct; 2019 Oct; 10(10):6362-6373. PubMed ID: 31508640
[TBL] [Abstract][Full Text] [Related]
13. Exploring the underlying mechanisms on starch restricted swelling-induced reduction in digestion rate of buckwheat noodles.
Du J; Tao H; Qi Y; Hassane Hamadou A; Xu J; An D; Liu M; Xu B
Food Chem; 2023 Mar; 403():134430. PubMed ID: 36183461
[TBL] [Abstract][Full Text] [Related]
14. Effect of thermal treatments on in vitro starch digestibility of sorghum dried noodles.
Liu FY; Guo XN; Xing JJ; Zhu KX
Food Funct; 2020 Apr; 11(4):3420-3431. PubMed ID: 32236175
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Influence of protein type, content and polymerization on in vitro starch digestibility of sorghum noodles.
Liu FY; Yang Z; Guo XN; Xing JJ; Zhu KX
Food Res Int; 2021 Apr; 142():110199. PubMed ID: 33773672
[TBL] [Abstract][Full Text] [Related]
17. Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross-linked phosphorylated RS4 wheat starch.
Hsieh CF; Wang LK; Xu B; Seib PA; Shi YC
J Sci Food Agric; 2020 Dec; 100(15):5334-5343. PubMed ID: 32533775
[TBL] [Abstract][Full Text] [Related]
18. Starch digestibility of various Japanese commercial noodles made from different starch sources.
Saito H; Tamura M; Ogawa Y
Food Chem; 2019 Jun; 283():390-396. PubMed ID: 30722889
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Understanding the texture and digestibility attributes of rice noodles supplemented with common vetch starch.
Geng DH; Zhang X; Gan J; Wang C; Jia X; Tang N; Cheng Y
Int J Biol Macromol; 2022 Dec; 222(Pt A):772-782. PubMed ID: 36179865
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]