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Journal Abstract Search

298 related items for PubMed ID: 33301191

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Cooking, textural, and mechanical properties of rice flour-soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono-δ-lactone.
    Ojukwu M, Tan JS, Easa AM.
    J Food Sci; 2020 Sep; 85(9):2720-2727. PubMed ID: 32776580
    [Abstract] [Full Text] [Related]

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

  • 4. Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents.
    Yeoh SY, Alkarkhi AF, Ramli SB, Easa AM.
    Int J Food Sci Nutr; 2011 Jun; 62(4):410-7. PubMed ID: 21306189
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase.
    Altındağ G, Certel M, Erem F, İlknur Konak Ü.
    Food Sci Technol Int; 2015 Apr; 21(3):213-20. PubMed ID: 24613830
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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; 24(6):476-486. PubMed ID: 29600879
    [Abstract] [Full Text] [Related]

  • 9. Effects of binders combined with glucono-δ-lactone on the quality characteristics of pressure-induced cold-set restructured pork.
    Chun JY, Choi MJ, Min SG, Hong GP.
    Meat Sci; 2014 Oct; 98(2):158-63. PubMed ID: 24954554
    [Abstract] [Full Text] [Related]

  • 10. Changes in physicochemical properties of rice flour by fermentation with koji and its potential use in gluten-free noodles.
    Park J, Woo SH, Park JD, Sung JM.
    J Food Sci; 2021 Dec; 86(12):5188-5199. PubMed ID: 34755896
    [Abstract] [Full Text] [Related]

  • 11. 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; 54(5):745-754. PubMed ID: 37160268
    [Abstract] [Full Text] [Related]

  • 12. Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by CaCl2, glucono-δ-lactone (GDL), and transglutaminase: influence of thermal treatments before and/or after emulsification.
    Tang CH, Chen L, Foegeding EA.
    J Agric Food Chem; 2011 Apr 27; 59(8):4071-7. PubMed ID: 21381784
    [Abstract] [Full Text] [Related]

  • 13. Development of a gluten-free rice noodle by utilizing protein-polyphenol interaction between soy protein isolate and extract of Acanthopanax sessiliflorus.
    Lee DS, Kim Y, Song Y, Lee JH, Lee S, Yoo SH.
    J Sci Food Agric; 2016 Feb 27; 96(3):1037-43. PubMed ID: 25827339
    [Abstract] [Full Text] [Related]

  • 14. Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles.
    Geng DH, Liang T, Yang M, Wang L, Zhou X, Sun X, Liu L, Zhou S, Tong LT.
    Food Res Int; 2019 Dec 27; 126():108612. PubMed ID: 31732041
    [Abstract] [Full Text] [Related]

  • 15. Properties of insect protein concentrate and potential application in seasoned rice noodles.
    Thongkaew C, Singthong J, Klangsinsirikul S.
    Food Sci Technol Int; 2024 Jun 27; 30(4):307-316. PubMed ID: 36514278
    [Abstract] [Full Text] [Related]

  • 16. 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 14; 10(5):. PubMed ID: 34068837
    [Abstract] [Full Text] [Related]

  • 17. Yield and quality of brown rice noodles processed from early-season rice grains.
    Huang M, Xiao Z, Chen J, Cao F.
    Sci Rep; 2021 Sep 21; 11(1):18668. PubMed ID: 34548582
    [Abstract] [Full Text] [Related]

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  • 19. Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour.
    Seetapan N, Leelawat B, Limparyoon N, Yooberg R.
    Food Sci Technol Int; 2023 Apr 21; 29(3):243-254. PubMed ID: 34964378
    [Abstract] [Full Text] [Related]

  • 20. 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 21; 80(8):E1735-45. PubMed ID: 26248962
    [Abstract] [Full Text] [Related]

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