Cooking, textural, and mechanical properties of rice flour‐soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono‐δ‐lactone

Role of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powder

(2019) Nicola Gasparre et al.   FOOD HYDROCOLLOIDS

Structural and quality evaluation of soy enriched functional noodles

(2019) Savita Rani et al.   Food Bioscience

Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch

(2018) Muhammad Lubowa et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles

(2018) Khongsak Srikaeo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Comparative study of cooking quality, microstructure, and textural and sensory properties between fresh wheat noodles prepared using sodium chloride and salt substitutes

(2018) Hui-Ling Tan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites

(2018) Ren Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles

(2017) Xiao-Na Guo et al.   FOOD CHEMISTRY

Effects of protein enrichment on the properties of rice flour based gluten-free pasta

(2017) Suphat Phongthai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality, Textural, and Sensory Properties of Yellow Alkaline Noodles Formulated with Salted Duck Egg White

(2016) Thuan-Chew Tan et al.   JOURNAL OF FOOD QUALITY

Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion

(2015) Fengfeng Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation

(2014) M. Vijaykrishnaraj et al.   Journal of Food Measurement and Characterization

Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase

(2013) Yang Kim et al.   FOOD CHEMISTRY

Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour

(2013) Yun Zhou et al.   FOOD RESEARCH INTERNATIONAL

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

(2013) Shin-Yong Yeoh et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The use of microbial transglutaminase and soy protein isolate to enhance retention of capsaicin in capsaicin-enriched layered noodles

(2012) Ling-Yun Li et al.   FOOD HYDROCOLLOIDS

Characteristics of yellow alkaline noodles prepared from Korean wheat cultivar

(2012) Hwayoung Heo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Impact of Protein on Darkening in Yellow Alkaline Noodles

(2010) Robert E. Asenstorfer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of hydrothermal treatment of rice flour on various rice noodles quality

(2010) Supawadee Cham et al.   JOURNAL OF CEREAL SCIENCE

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

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

Physical−Chemical Analysis of Non-Polyphenol Oxidase (Non-PPO) Darkening in Yellow Alkaline Noodles

(2009) Robert E. Asenstorfer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles

(2008) D.W. Hatcher et al.   FOOD CHEMISTRY

Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate

(2008) Lydia J. Campbell et al.   FOOD HYDROCOLLOIDS

Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle

(2008) Seda Yalcin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Isolation, characterization and identification of lactic acid bacteria and yeasts from sourMifen, a traditional fermented rice noodle from China

(2008) Z.-H. Lu et al.   JOURNAL OF APPLIED MICROBIOLOGY

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

Effect of different protein isolates and transglutaminase on rice flour properties

(2007) Cristina Marcoa et al.   JOURNAL OF FOOD ENGINEERING