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Journal Abstract Search

290 related items for PubMed ID: 37254271

  • 1. 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; 88(7):3063-3074. PubMed ID: 37254271
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Developing high resistant starch content rice noodles with superior quality: A method using modified rice flour and psyllium fiber.
    Gong X, Li J, Liu Z, Xu X, Wang A, Nie M, Lin R, Tian Y, Zhang X, Wang L, Liu L, Li Y, Wang F, Tong LT.
    Int J Biol Macromol; 2024 Jun; 272(Pt 1):132779. PubMed ID: 38825268
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. 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
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  • 6. Mechanistic insights into the enhanced texture of potato noodles by incorporation of small granule starches.
    Ma M, Zhang X, Zhu Y, Li Z, Sui Z, Corke H.
    Int J Biol Macromol; 2024 Feb 15; 257(Pt 2):128535. PubMed ID: 38048925
    [Abstract] [Full Text] [Related]

  • 7. Quality assessment of noodles made from blends of rice flour and canna starch.
    Wandee Y, Uttapap D, Puncha-arnon S, Puttanlek C, Rungsardthong V, Wetprasit N.
    Food Chem; 2015 Jul 15; 179():85-93. PubMed ID: 25722142
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  • 8. Investigating potato flour processing methods and ratios for noodle production.
    Buzera A, Gikundi E, Kajunju N, Ishara J, Orina I, Sila D.
    Food Sci Nutr; 2024 Jun 15; 12(6):4005-4018. PubMed ID: 38873450
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  • 9. 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 15; 29(3):243-254. PubMed ID: 34964378
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. 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]

  • 12. 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]

  • 13. Increasing Protein Content of Rice Flour with Maintained Processability by Using Granular Starch Hydrolyzing Enzyme.
    Zhai J, Li X, Svensson B, Jin Z, Bai Y.
    Molecules; 2023 Apr 17; 28(8):. PubMed ID: 37110757
    [Abstract] [Full Text] [Related]

  • 14. Influence of physicochemical properties and starch fine structure on the eating quality of hybrid rice with similar apparent amylose content.
    Peng Y, Mao B, Zhang C, Shao Y, Wu T, Hu L, Hu Y, Tang L, Li Y, Tang W, Xiao Y, Zhao B.
    Food Chem; 2021 Aug 15; 353():129461. PubMed ID: 33735769
    [Abstract] [Full Text] [Related]

  • 15. 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 01; 222(Pt A):772-782. PubMed ID: 36179865
    [Abstract] [Full Text] [Related]

  • 16. 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 01; 86(12):5188-5199. PubMed ID: 34755896
    [Abstract] [Full Text] [Related]

  • 17. 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 01; 87(8):3419-3432. PubMed ID: 35788935
    [Abstract] [Full Text] [Related]

  • 18. Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysis.
    Li Q, Obadi M, Qi Y, Liu S, Jiang Y, Zhang Q, Sun J, Jiang S, Xu B.
    J Texture Stud; 2020 Jun 01; 51(3):444-452. PubMed ID: 31804705
    [Abstract] [Full Text] [Related]

  • 19. Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content.
    Ma M, Liu Y, Chen X, Brennan C, Xu X, Sui Z, Corke H.
    Int J Biol Macromol; 2020 Dec 15; 165(Pt A):321-332. PubMed ID: 32980408
    [Abstract] [Full Text] [Related]

  • 20. Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures.
    Shahsavani Mojarrad L, Rafe A, Sadeghian A, Niazmand R.
    J Texture Stud; 2017 Dec 15; 48(6):624-632. PubMed ID: 28557021
    [Abstract] [Full Text] [Related]

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