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Journal Abstract Search

152 related items for PubMed ID: 38702990

  • 1. Explaining the improving effect of dough crumb-sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective.
    Zhou X, Chen J, Zheng H, An D, Obadi M, Xu B.
    J Texture Stud; 2024 Jun; 55(3):e12836. PubMed ID: 38702990
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  • 2. Sandwich-type sheeting improved the processing and eating qualities of potato noodles.
    Liao M, Qi Y, Liu S, Obadi M, Xu B.
    J Texture Stud; 2021 Feb; 52(1):81-90. PubMed ID: 32984954
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  • 6. 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; 85(4):956-963. PubMed ID: 32159235
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  • 7. The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network.
    An D, Li H, Li D, Zhang D, Huang Y, Obadi M, Xu B.
    Food Chem; 2022 Nov 01; 393():133396. PubMed ID: 35679703
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  • 10. 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
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  • 11. Impact of pomegranate fruit powder on dough, textural and functional properties of fresh noodle.
    Zhang M, Peng H, Li B, Tian J.
    J Sci Food Agric; 2023 Nov 25; 103(14):6895-6904. PubMed ID: 37309203
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  • 16. 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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  • 17. Bubbles in noodle dough: Characterization by X-ray microtomography.
    Guillermic RM, Koksel F, Sun X, Hatcher DW, Nickerson MT, Belev GS, Webb MA, Page JH, Scanlon MG.
    Food Res Int; 2018 Mar 30; 105():548-555. PubMed ID: 29433246
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