Effect of Cross-Linking Agents on Physicochemical, Textural Properties and Microstructure of Canned Soy Protein Isolate-Yellow Alkaline Noodles Prepared by Retort Processing

Effect of water activity (aw) and irradiation on the shelf-life of fresh noodles

(2011) Man Li et al.   Innovative Food Science & Emerging Technologies

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

(2011) Shin-Yong Yeoh et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles

(2010) G.G. Bellido et al.   FOOD CHEMISTRY

Flour Particle Size, Starch Damage, and Alkali Reagent: Impact on Uniaxial Stress Relaxation Parameters of Yellow Alkaline Noodles

(2009) D. W. Hatcher et al.   CEREAL CHEMISTRY

The effects of microbial transglutaminase, sodium stearoyl lactylate and water on the quality of instant fried noodles

(2009) Ai-Ling Choy et al.   FOOD CHEMISTRY

Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving

(2009) Hong-Zhuo Tan et al.   FOOD RESEARCH INTERNATIONAL

Effect of Microbial Transglutaminase on Spaghetti Quality

(2008) M. Aalami et al.   JOURNAL OF FOOD SCIENCE

Effects of ribose, microbial transglutaminase and soy protein isolate on physical properties and in-vitro starch digestibility of yellow noodles

(2008) Chee-Yuen Gan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Asian noodles: History, classification, raw materials, and processing

(2007) Bin Xiao Fu   FOOD RESEARCH INTERNATIONAL