The effect of hydroxypropyl starch on the improvement of mechanical and cooking properties of rice noodles
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
The effect of hydroxypropyl starch on the improvement of mechanical and cooking properties of rice noodles
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 162, Issue -, Pages 111922
Publisher
Elsevier BV
Online
2022-09-14
DOI
10.1016/j.foodres.2022.111922
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles
- (2022) Jin Chen et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths
- (2021) Xuemin Kang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Potato Starch: a Review of Physicochemical, Functional and Nutritional Properties
- (2019) John H. Dupuis et al. AMERICAN JOURNAL OF POTATO RESEARCH
- Preparation and Characterization of Composites of Hydroxypropyl Tapioca Starch and Zein
- (2019) Jie Liu et al. STARCH-STARKE
- Green preparation and characterization of starch nanoparticles using a vacuum cold plasma process combined with ultrasonication treatment
- (2019) Ranran Chang et al. ULTRASONICS SONOCHEMISTRY
- Effect of Mesona chinensis polysaccharide on pasting, rheological and structural properties of corn starches varying in amylose contents
- (2019) Yu Luo et al. CARBOHYDRATE POLYMERS
- Study on optimization of removing cadmium by lactobacillus fermentation and its effect on physicochemical and quality properties of rice noodles
- (2019) Jihe Zhu et al. FOOD CONTROL
- Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH
- (2018) Junhua Li et al. FOOD CHEMISTRY
- Effect of porcine plasma protein hydrolysates on long-term retrogradation of corn starch
- (2018) Haili Niu et al. FOOD CHEMISTRY
- The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate
- (2018) Zhen Yu et al. FOOD HYDROCOLLOIDS
- Quality Characteristics of Extruded Brown Rice Noodles with Different Amylose Contents
- (2018) Na-Na Wu et al. FOOD SCIENCE AND TECHNOLOGY RESEARCH
- 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
- The Influence of Hydrocolloids on the Properties Organic Red Jasmine Rice Noodles, Namely on Antioxidant Activity, Cooking, Texture, and Sensory Properties
- (2018) Supaluck Kraithong et al. STARCH-STARKE
- Effect of glutaraldehyde crosslinking on degree of substitution, thermal, structural and physicochemical properties of corn starch
- (2018) İlknur Gönenç et al. STARCH-STARKE
- Exploring structural variations of hydrogen-bonding patterns in cellulose during mechanical pulp refining of tobacco stems
- (2018) Deqing Zhao et al. CARBOHYDRATE POLYMERS
- Effect of sodium carbonate on the gelation, rheology, texture and structural properties of maize starch-Mesona chinensis polysaccharide gel
- (2018) Suchen Liu et al. FOOD HYDROCOLLOIDS
- Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins
- (2018) Juanjuan Guo et al. FOOD CHEMISTRY
- Changes in color and texture of wheat noodles during chilled storage
- (2016) Soma Fukuzawa et al. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
- Studies on Quality of Potato Flour Blends with Rice Flour for Making Extruded Noodles
- (2016) Li Wang et al. CEREAL CHEMISTRY
- Effect of ethanol-water solution on the crystallization of short chain amylose from potato starch
- (2016) Yanqi Liu et al. STARCH-STARKE
- Quality assessment of noodles made from blends of rice flour and canna starch
- (2015) Yuree Wandee et al. FOOD CHEMISTRY
- Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure
- (2015) Ziye Zhang et al. FOOD CHEMISTRY
- Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China
- (2015) Li-Tao Tong et al. JOURNAL OF CEREAL SCIENCE
- The effect of sodium chloride on microstructure, water migration, and texture of rice noodle
- (2015) Yada Sangpring et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Rheological and gel properties of hydroxypropyl methylcellulose/hydroxypropyl starch blends
- (2014) Liang Zhang et al. COLLOID AND POLYMER SCIENCE
- Enhanced adsorption of synthetic dyes from aqueous solution by a semi-interpenetrating network hydrogel based on starch
- (2014) Ruma Bhattacharyya et al. JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
- The effect of xanthan on short and long-term retrogradation of rice starch
- (2014) Minmin Tang et al. STARCH-STARKE
- Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase
- (2013) Yang Kim et al. FOOD CHEMISTRY
- Starch and chitosan oligosaccharides as interpenetrating phases in poly(N-isopropylacrylamide) injectable gels
- (2013) Jacquelin N. Vieira et al. Materials Science & Engineering C-Materials for Biological Applications
- Pea starch noodles: Effect of processing variables on characteristics and optimisation of twin-screw extrusion process
- (2012) Ning Wang et al. FOOD CHEMISTRY
- Supramolecular structure of A- and B-type granules of wheat starch
- (2012) Binjia Zhang et al. FOOD HYDROCOLLOIDS
- Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles
- (2012) Soojung Heo et al. JOURNAL OF FOOD ENGINEERING
- Utilization of rice starch with gums in Asian starch noodle preparation as substitute for sweet potato starch
- (2011) Jung-Ah Han et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Effect of hydrothermal treatment of rice flour on various rice noodles quality
- (2010) Supawadee Cham et al. JOURNAL OF CEREAL SCIENCE
- Preparation of spherulites from amylose–palmitic acid complexes
- (2009) Rajesh G. Bhosale et al. CARBOHYDRATE POLYMERS
- Form and functionality of starch
- (2008) Les Copeland et al. FOOD HYDROCOLLOIDS
- QUALITY CHARACTERISTICS OF CORN NOODLES CONTAINING GELATINIZED STARCH, TRANSGLUTAMINASE AND GUM
- (2008) SEDA YALCIN et al. JOURNAL OF FOOD QUALITY
- Asian noodles: History, classification, raw materials, and processing
- (2007) Bin Xiao Fu FOOD RESEARCH INTERNATIONAL
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationPublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More