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Journal Abstract Search

473 related items for PubMed ID: 30409667

  • 1. 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 15; 276():9-14. PubMed ID: 30409667
    [Abstract] [Full Text] [Related]

  • 2. Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars.
    Woo HD, We GJ, Kang TY, Shon KH, Chung HW, Yoon MR, Lee JS, Ko S.
    J Food Sci; 2015 Oct 15; 80(10):E2208-16. PubMed ID: 26352343
    [Abstract] [Full Text] [Related]

  • 3. Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities.
    Lin Z, Geng DH, Qin W, Huang J, Wang L, Liu L, Tong LT.
    Int J Biol Macromol; 2021 Jun 30; 181():390-397. PubMed ID: 33794237
    [Abstract] [Full Text] [Related]

  • 4. Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling.
    Shanthilal J, Bhattacharya S.
    J Food Sci; 2015 Aug 30; 80(8):E1735-45. PubMed ID: 26248962
    [Abstract] [Full Text] [Related]

  • 5. Physicochemical and rheological properties of flour and starch from Thai pigmented rice cultivars.
    Tangsrianugul N, Wongsagonsup R, Suphantharika M.
    Int J Biol Macromol; 2019 Sep 15; 137():666-675. PubMed ID: 31252009
    [Abstract] [Full Text] [Related]

  • 6. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct 15; 21(7):523-36. PubMed ID: 25231269
    [Abstract] [Full Text] [Related]

  • 7. Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.
    Pătraşcu L, Banu I, Vasilean I, Aprodu I.
    Food Sci Technol Int; 2017 Mar 15; 23(2):142-155. PubMed ID: 27565175
    [Abstract] [Full Text] [Related]

  • 8. Tomographical, rheological, and structural effects of soy protein concentrate in a gluten-free extruded noodle system.
    Yang G, Jeong S, Lee S.
    J Texture Stud; 2023 Oct 15; 54(5):745-754. PubMed ID: 37160268
    [Abstract] [Full Text] [Related]

  • 9. 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 25; 246():335-342. PubMed ID: 29291858
    [Abstract] [Full Text] [Related]

  • 10. 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 25; 20(3):171-82. PubMed ID: 23744117
    [Abstract] [Full Text] [Related]

  • 11. Effect of the addition of modified starch on gelatinization and gelation properties of rice flour.
    Hu WX, Chen J, Zhao JW, Chen L, Wang YH.
    Int J Biol Macromol; 2020 Jun 15; 153():26-35. PubMed ID: 32135250
    [Abstract] [Full Text] [Related]

  • 12. Effect of various pretreatments of potato on the cooking and texture properties of the developed potato-rice noodle.
    Shi C, Wei Z, Zhang Y, Deng Y, Liu G, Li P, Zhao Z, Zhou P, Luo L, Luo L, Tang X, Zhang M.
    J Food Sci; 2023 Jul 15; 88(7):3063-3074. PubMed ID: 37254271
    [Abstract] [Full Text] [Related]

  • 13. Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch.
    Lubowa M, Yeoh SY, Easa AM.
    Food Sci Technol Int; 2018 Sep 15; 24(6):476-486. PubMed ID: 29600879
    [Abstract] [Full Text] [Related]

  • 14. Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami.
    Bae IY, Oh IK, Jung DS, Lee HG.
    Int J Biol Macromol; 2019 Mar 15; 125():668-673. PubMed ID: 30521903
    [Abstract] [Full Text] [Related]

  • 15. Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough.
    Jeong S, Kim HW, Lee S.
    Food Chem; 2017 Apr 15; 221():1539-1545. PubMed ID: 27979127
    [Abstract] [Full Text] [Related]

  • 16. Characteristics of pasting properties and morphology changes of rice starch and flour under different heating modes.
    Zhu L, Zhang Y, Wu G, Qi X, Dag D, Kong F, Zhang H.
    Int J Biol Macromol; 2020 Apr 15; 149():246-255. PubMed ID: 31958556
    [Abstract] [Full Text] [Related]

  • 17. Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatment.
    Ding J, Hou GG, Dong M, Xiong S, Zhao S, Feng H.
    Ultrason Sonochem; 2018 Mar 15; 41():484-491. PubMed ID: 29137779
    [Abstract] [Full Text] [Related]

  • 18. Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers.
    Yang Y, Guan E, Zhang T, Li M, Bian K.
    J Food Sci; 2020 Apr 15; 85(4):956-963. PubMed ID: 32159235
    [Abstract] [Full Text] [Related]

  • 19. 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 15; 87(8):3419-3432. PubMed ID: 35788935
    [Abstract] [Full Text] [Related]

  • 20. Rheological and microstructural characterization of wheat dough formulated with konjac glucomannan.
    Meng K, Gao H, Zeng J, Zhao J, Qin Y, Li G, Su T.
    J Sci Food Agric; 2021 Aug 15; 101(10):4373-4379. PubMed ID: 33417243
    [Abstract] [Full Text] [Related]

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