Effects of freeze-thaw cycles on the quality of frozen raw noodles

Effect of curdlan on the quality of frozen-cooked noodles during frozen storage

(2020) Ying Liang et al.   JOURNAL OF CEREAL SCIENCE

Effects of frozen storage on the quality characteristics of frozen cooked noodles

(2019) Qian Liu et al.   FOOD CHEMISTRY

Effect of extruded mung bean flour on dough rheology and quality of chinese noodles

(2019) Hua Zhang et al.   CEREAL CHEMISTRY

Effects of Hofmeister salt series on gluten network formation: Part I. Cation series

(2016) H.C.D. Tuhumury et al.   FOOD CHEMISTRY

Water Sorption Kinetics of Gluten-added Wheat Noodle

(2016) Soma Fukuzawa et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time

(2016) Xiaoting Ye et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Impact of Flour Protein Content and Freezing Conditions on the Quality of Frozen Dough and Corresponding Steamed Bread

(2015) Turkay Kondakci et al.   Food and Bioprocess Technology

Effect of steaming on the quality characteristics of frozen cooked noodles

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

Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions

(2013) Pei Wang et al.   FOOD HYDROCOLLOIDS

Effect of freeze–thaw cycles on the molecular weight and size distribution of gluten

(2013) Lei Zhao et al.   FOOD RESEARCH INTERNATIONAL

Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing

(2011) Charlotte Bruneel et al.   FOOD CHEMISTRY

Microstructure of hydrated gluten network

(2011) Vassilis Kontogiorgos   FOOD RESEARCH INTERNATIONAL

Relationship of polymeric proteins with pasting, gel dynamic- and dough empirical-rheology in different Indian wheat varieties

(2010) Sandeep Singh et al.   FOOD HYDROCOLLOIDS

Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta

(2009) Eleonora Carini et al.   FOOD CHEMISTRY

Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta

(2008) Daniela F. Olivera et al.   JOURNAL OF FOOD ENGINEERING

Effect of aging and ice-structuring proteins on the physical properties of frozen flour–water mixtures

(2007) Vassilis Kontogiorgos et al.   FOOD HYDROCOLLOIDS