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Journal Abstract Search

178 related items for PubMed ID: 36087756

  • 1. Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles.
    Cao G, Chen X, Wang N, Tian J, Song S, Wu X, Wang L, Wen C.
    Int J Biol Macromol; 2022 Nov 30; 221():1228-1237. PubMed ID: 36087756
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  • 4. Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles.
    Cao G, Chen X, Hu B, Yang Z, Wang M, Song S, Wang L, Wen C.
    Ultrason Sonochem; 2023 Mar 30; 94():106322. PubMed ID: 36774672
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  • 5. Physicochemical characteristics of green banana flour and its use in the development of konjac-green banana noodles.
    Yu AHM, Phoon PY, Ng GCF, Henry CJ.
    J Food Sci; 2020 Oct 30; 85(10):3026-3033. PubMed ID: 32940358
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  • 6. Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread.
    Guo J, Liu F, Gan C, Wang Y, Wang P, Li X, Hao J.
    Food Chem; 2022 Jan 30; 368():130853. PubMed ID: 34425337
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  • 13. Study on the quality characteristics of hot-dry noodles by microbial polysaccharides.
    Liu Y, Liu X, Wan L, Xu P, Deng X, Ding B, Wang X, Fu Y.
    Food Res Int; 2023 Jan 30; 163():112200. PubMed ID: 36596138
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  • 14. Application of Konjac Glucomannan with Chitosan Coating in Yellow Alkaline Noodles.
    Wang S, He J, Huang S, Li B.
    Foods; 2023 Sep 26; 12(19):. PubMed ID: 37835221
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  • 19. Effects of konjac glucomannan on the long-term retrogradation and shelf life of boiled wheat noodles.
    Ge Z, Wang W, Gao S, Xu M, Liu M, Wang X, Zhang L, Zong W.
    J Sci Food Agric; 2022 Jan 30; 102(2):644-652. PubMed ID: 34151431
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  • 20. The effects of phosphate salts on the pasting, mixing and noodle-making performance of wheat flour.
    Chen M, Wang L, Qian H, Zhang H, Li Y, Wu G, Qi X.
    Food Chem; 2019 Jun 15; 283():353-358. PubMed ID: 30722883
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