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For: Jia F, Ma Z, Hu X. Controlling dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles with different levels of Artemisia sphaerocephala Krasch. gum addition. Int J Biol Macromol 2020;150:605-616. [DOI: 10.1016/j.ijbiomac.2020.02.101] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 02/09/2020] [Accepted: 02/10/2020] [Indexed: 11/24/2022]
Number Cited by Other Article(s)
1
Amadeu CAA, Conti AC, Oliveira CAF, Martelli SM, Vanin FM. Safflower cake as an ingredient for a composite flour development towards a circular economy: extrusion versus conventional mixing. Food Res Int 2024;191:114609. [PMID: 39059893 DOI: 10.1016/j.foodres.2024.114609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 06/04/2024] [Accepted: 06/04/2024] [Indexed: 07/28/2024]
2
Huang J, Lai P, Xiang L, Lin B, Li W, Yu W, Wang Q. Influences of Weizmannia coagulans PR06 Fermentation on Texture, Cooking Quality and Starch Digestibility of Oolong Tea-Fortified Rice Noodles. Foods 2024;13:2673. [PMID: 39272438 PMCID: PMC11394531 DOI: 10.3390/foods13172673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2024] [Revised: 08/09/2024] [Accepted: 08/13/2024] [Indexed: 09/15/2024]  Open
3
Li Y, Niu L, Sun C, Li D, Zeng Z, Xiao J. Effect of Medium Chain Triglycerides on the Digestion and Quality Characteristics of Tea Polyphenols-Fortified Cooked Rice. Foods 2023;12:4366. [PMID: 38231872 DOI: 10.3390/foods12234366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 11/30/2023] [Accepted: 12/01/2023] [Indexed: 01/19/2024]  Open
4
Liu Y, Yang L, Zhao S, Zhao Y, Kang Z, Zhu M, He H, Ma H. Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters. J Texture Stud 2023;54:571-581. [PMID: 36793251 DOI: 10.1111/jtxs.12746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 10/09/2022] [Accepted: 02/06/2023] [Indexed: 02/17/2023]
5
Shen H, Yan M, Liu X, Ge X, Zeng J, Gao H, Zhang G, Li W. Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing. Int J Biol Macromol 2023;244:125371. [PMID: 37330103 DOI: 10.1016/j.ijbiomac.2023.125371] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 06/08/2023] [Accepted: 06/11/2023] [Indexed: 06/19/2023]
6
Liu H, Duan J, Zhu J, Liu X. Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles. Foods 2023;12:1074. [PMID: 36900591 PMCID: PMC10001254 DOI: 10.3390/foods12051074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/07/2023] [Accepted: 02/22/2023] [Indexed: 03/06/2023]  Open
7
Sun Z, Lyu Q, Zhuang K, Chen L, Wang G, Wang Y, Chen X, Ding W. Impact of different preparation methods on the properties of brown rice flour and the cooking stability of brown rice noodles and the underlying mechanism: Microstructure, starch-protein distribution, moisture migration. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
8
Bangar SP, Ali NA, Olagunju AI, Pastor K, Ashogbon AO, Dash KK, Lorenzo JM, Ozogul F. Starch-based noodles: Current technologies, properties, and challenges. J Texture Stud 2023;54:21-53. [PMID: 36268569 DOI: 10.1111/jtxs.12730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 10/02/2022] [Accepted: 10/11/2022] [Indexed: 11/29/2022]
9
Effect of Tremella fuciformis and Different Hydrocolloids on the Quality Characteristics of Wheat Noodles. Foods 2022;11:foods11172617. [PMID: 36076803 PMCID: PMC9455474 DOI: 10.3390/foods11172617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/20/2022] [Accepted: 08/24/2022] [Indexed: 11/20/2022]  Open
10
Yang YL, Guan EQ, Zhang LL, Li MM, Bian K. Mechanical action on the development of dough and its influence on rheological properties and protein network structure. Food Res Int 2022;158:111495. [DOI: 10.1016/j.foodres.2022.111495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 06/01/2022] [Accepted: 06/07/2022] [Indexed: 11/26/2022]
11
Guo X, Sun X, Zhang Y, Zhu T. Effect of soy protein hydrolysates incorporation on dough rheology, protein characteristic, noodle quality, and their correlations. J Food Sci 2022;87:3419-3432. [PMID: 35788935 DOI: 10.1111/1750-3841.16247] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Revised: 06/15/2022] [Accepted: 06/21/2022] [Indexed: 11/30/2022]
12
Meenu M, Padhan B, Zhou J, Ramaswamy HS, Pandey JK, Patel R, Yu Y. A Detailed Review on Quality Parameters of Functional Noodles. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2092747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
13
Liu W, Wang Y, Wang D, Chen H. Effects of sodium alginate and locust bean gum on dough rheology and microstructures, and bread quality. Cereal Chem 2022. [DOI: 10.1002/cche.10576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
14
Losano Richard P, Steffolani ME, Barrera GN, León AE. Effect of alternative hydrocolloids in gluten‐free chickpea pasta. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
15
Zhao S, Li Z, Liu Y, Zhao Y, Yuan X, Kang Z, Zhu M, Ma H. High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum. Food Chem X 2022;14:100320. [PMID: 35571334 PMCID: PMC9092500 DOI: 10.1016/j.fochx.2022.100320] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 04/10/2022] [Accepted: 04/27/2022] [Indexed: 11/25/2022]  Open
16
Zhang NN, Yang S, Kuang YY, Shan CS, Lu QQ, Chen ZG. Effects of different modified starches and gums on the physicochemical, functional, and microstructural properties of tapioca pearls. Int J Biol Macromol 2022;206:222-231. [PMID: 35231533 DOI: 10.1016/j.ijbiomac.2022.02.143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 01/29/2022] [Accepted: 02/24/2022] [Indexed: 11/05/2022]
17
Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina. Foods 2021;10:foods10102510. [PMID: 34681559 PMCID: PMC8536094 DOI: 10.3390/foods10102510] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 10/17/2021] [Accepted: 10/18/2021] [Indexed: 11/17/2022]  Open
18
Zhao SM, Li Z, Li NN, Zhao YY, Kang ZL, Zhu MM, Ma HJ. Effects of high-pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum. J Food Sci 2021;86:4946-4957. [PMID: 34653266 DOI: 10.1111/1750-3841.15921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 08/05/2021] [Accepted: 08/30/2021] [Indexed: 11/30/2022]
19
Li Y, Xiao J, Tu J, Yu L, Niu L. Matcha-fortified rice noodles: Characteristics of in vitro starch digestibility, antioxidant and eating quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111852] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
20
Shi Z, Liu L, Zhang K, Wang X, Ma Z, Ren T, Li X, Xu B, Hu X. Effect of sheeting thickness on the processing quality of wheat-oat blended flour noodles. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103223] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
21
Effect of sodium alginate on the quality of highland barley fortified wheat noodles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110719] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
22
Göksel Saraç M. Evaluation of non-starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach. J Texture Stud 2021;52:368-379. [PMID: 33491201 DOI: 10.1111/jtxs.12588] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 01/22/2021] [Accepted: 01/22/2021] [Indexed: 11/27/2022]
23
Kakar MU, Kakar IU, Mehboob MZ, Zada S, Soomro H, Umair M, Iqbal I, Umer M, Shaheen S, Syed SF, Deng Y, Dai R. A review on polysaccharides from Artemisia sphaerocephala Krasch seeds, their extraction, modification, structure, and applications. Carbohydr Polym 2020;252:117113. [PMID: 33183585 DOI: 10.1016/j.carbpol.2020.117113] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2020] [Revised: 09/10/2020] [Accepted: 09/12/2020] [Indexed: 01/16/2023]
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