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Journal Abstract Search

331 related items for PubMed ID: 30483011

  • 1. The compositional, physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle.
    Liu Y, Xu M, Wu H, Jing L, Gong B, Gou M, Zhao K, Li W.
    J Food Sci Technol; 2018 Dec; 55(12):5142-5152. PubMed ID: 30483011
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods.
    Kaur M, Sandhu KS, Ahlawat R, Sharma S.
    J Food Sci Technol; 2015 Mar; 52(3):1642-8. PubMed ID: 25745235
    [Abstract] [Full Text] [Related]

  • 5. Effects of wheat flour particle size on physicochemical properties and quality of noodles.
    Guan E, Pang J, Yang Y, Zhang T, Li M, Bian K.
    J Food Sci; 2020 Dec; 85(12):4209-4214. PubMed ID: 33151559
    [Abstract] [Full Text] [Related]

  • 6. Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches.
    Kaur A, Shevkani K, Singh N, Sharma P, Kaur S.
    J Food Sci Technol; 2015 Dec; 52(12):8113-21. PubMed ID: 26604384
    [Abstract] [Full Text] [Related]

  • 7. Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles.
    Cao X, Zhou S, Yi C, Wang L, Qian H, Zhang H, Qi X.
    J Texture Stud; 2017 Dec; 48(6):607-615. PubMed ID: 28472852
    [Abstract] [Full Text] [Related]

  • 8. Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles.
    Li PH, Wang CW, Lu WC, Chan YJ, Wang CR.
    Foods; 2022 Mar 12; 11(6):. PubMed ID: 35327238
    [Abstract] [Full Text] [Related]

  • 9. 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 15; 243():125076. PubMed ID: 37244337
    [Abstract] [Full Text] [Related]

  • 10. 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 15; 100(15):5334-5343. PubMed ID: 32533775
    [Abstract] [Full Text] [Related]

  • 11. Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean.
    Kumar SR, Sadiq MB, Anal AK.
    J Food Sci Technol; 2022 Jan 15; 59(1):257-267. PubMed ID: 35068570
    [Abstract] [Full Text] [Related]

  • 12. Effect of germination duration on structural and physicochemical properties of mung bean starch.
    Liu Y, Su C, Saleh ASM, Wu H, Zhao K, Zhang G, Jiang H, Yan W, Li W.
    Int J Biol Macromol; 2020 Jul 01; 154():706-713. PubMed ID: 32194124
    [Abstract] [Full Text] [Related]

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  • 15. Palatable and bio-functional wheat/rice products developed from pre-germinated brown rice of super-hard cultivar EM10.
    Nakamura S, Satoh H, Ohtsubo K.
    Biosci Biotechnol Biochem; 2010 Jul 01; 74(6):1164-72. PubMed ID: 20530881
    [Abstract] [Full Text] [Related]

  • 16. Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment.
    Li M, Zhu KX, Wang BW, Guo XN, Peng W, Zhou HM.
    Food Chem; 2012 Dec 15; 135(4):2163-9. PubMed ID: 22980785
    [Abstract] [Full Text] [Related]

  • 17. 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
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  • 19. The contribution of β-glucan and starch fine structure to texture of oat-fortified wheat noodles.
    Nguyen TTL, Gilbert RG, Gidley MJ, Fox GP.
    Food Chem; 2020 Sep 15; 324():126858. PubMed ID: 32353656
    [Abstract] [Full Text] [Related]

  • 20. Starch digestibility of various Japanese commercial noodles made from different starch sources.
    Saito H, Tamura M, Ogawa Y.
    Food Chem; 2019 Jun 15; 283():390-396. PubMed ID: 30722889
    [Abstract] [Full Text] [Related]

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