Effect of sodium alginate on the quality of highland barley fortified wheat noodles

Exploring microbial dynamics associated with flavours production during highland barley wine fermentation

(2020) Lingxi Guo et al.   FOOD RESEARCH INTERNATIONAL

Controlling dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles with different levels of Artemisia sphaerocephala Krasch. gum addition

(2020) Fangyuan Jia et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The contribution of β-glucan and starch fine structure to texture of oat-fortified wheat noodles

(2020) Thoa T.L. Nguyen et al.   FOOD CHEMISTRY

Effects of chitosan on the physicochemical properties, in vitro starch digestibility, antimicrobial potentials, and antioxidant activities of purple highland barley noodles

(2020) Yongzhu Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of different hydrocolloids on gluten proteins, starch and dough microstructure

(2019) Jinxin Li et al.   JOURNAL OF CEREAL SCIENCE

Roles of dextran, weak acidification and their combination in the quality of wheat bread

(2019) Yao Zhang et al.   FOOD CHEMISTRY

Effect of pigskin-originated gelatin on properties of wheat flour dough and bread

(2019) Wenjie Yu et al.   FOOD HYDROCOLLOIDS

Effects of vacuum mixing and mixing time on the processing quality of noodle dough with high oat flour content

(2019) Shuyi Liu et al.   JOURNAL OF CEREAL SCIENCE

Structural and quality evaluation of soy enriched functional noodles

(2019) Savita Rani et al.   Food Bioscience

Improving the quality of dough obtained with old durum wheat using hydrocolloids

(2019) Maria Grazia Farbo et al.   FOOD HYDROCOLLOIDS

Effects of dextran with different molecular weights on the quality of wheat sourdough breads

(2018) Yao Zhang et al.   FOOD CHEMISTRY

Rice noodle enriched with okara: Cooking property, texture, and in vitro starch digestibility

(2018) Min Je Kang et al.   Food Bioscience

Effects of flour dynamic viscosity on the quality properties of buckwheat noodles

(2018) Ruibin Wang et al.   CARBOHYDRATE POLYMERS

Effect of soybean milk addition on the quality of frozen-cooked noodles

(2018) Lu-Dan He et al.   FOOD HYDROCOLLOIDS

Effect of organic acids on bread quality improvement

(2018) Xueqian Su et al.   FOOD CHEMISTRY

Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pasta

(2018) Karima Tazrart et al.   FOOD CHEMISTRY

Structural Orders of Wheat Starch Do Not Determine the In Vitro Enzymatic Digestibility

(2017) Shujun Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical properties, protein and starch digestibility of lentil based noodle prepared by using extrusion processing

(2017) Rahul P. Rathod et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Starch digestibility and bioactivity of high altitude hulless barley

(2016) Jessy Moza et al.   FOOD CHEMISTRY

Effect of steaming on the quality characteristics of frozen cooked noodles

(2015) Li-Jun Luo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro starch digestibility of noodles with various cereal flours and hydrocolloids

(2015) Hye Lim Jang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties

(2014) Man Li et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids

(2012) E. Silva et al.   FOOD HYDROCOLLOIDS

Characterization of bread dough: Rheological properties and microstructure

(2011) Rutuja Upadhyay et al.   JOURNAL OF FOOD ENGINEERING

Rheological behaviors of doughs reconstituted from wheat gluten and starch

(2011) Yanyan Yang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan

(2010) S.Y. Sim et al.   FOOD HYDROCOLLOIDS

Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties

(2009) Biljana Škrbić 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

PHYSICOCHEMICAL, TEXTURAL AND NOODLE-MAKING PROPERTIES OF WHEAT DOUGH CONTAINING ALGINATE

(2008) SUYONG LEE et al.   JOURNAL OF TEXTURE STUDIES