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For: Yuan ML, Lu ZH, Cheng YQ, Li LT. Effect of spontaneous fermentation on the physical properties of corn starch and rheological characteristics of corn starch noodle. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.06.019] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Number Cited by Other Article(s)
1
Yan X, McClements DJ, Luo S, Ye J, Liu C. A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods. Crit Rev Food Sci Nutr 2024:1-20. [PMID: 38532611 DOI: 10.1080/10408398.2024.2334269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2024]
2
Gupta R, Gaur S. Investigating the effect of natural fermentation in modifying the physico-functional, structural and thermal characteristics of pearl and finger millet starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024;104:2440-2448. [PMID: 37961840 DOI: 10.1002/jsfa.13129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 09/29/2023] [Accepted: 11/14/2023] [Indexed: 11/15/2023]
3
Zhao G, Liu C, Li L, Li J, Wang J, Fan X, Zheng X. Structural characteristics and paste properties of wheat starch in natural fermentation during traditional Chinese Mianpi processing. Int J Biol Macromol 2024;262:129993. [PMID: 38325684 DOI: 10.1016/j.ijbiomac.2024.129993] [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: 06/09/2023] [Revised: 01/09/2024] [Accepted: 02/03/2024] [Indexed: 02/09/2024]
4
Dou X, Ren X, Zheng Q, He Y, Lv M, Liu L, Yang P, Hao Y, Chen F, Tang X. Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread. Foods 2023;12:3818. [PMID: 37893711 PMCID: PMC10606926 DOI: 10.3390/foods12203818] [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: 09/05/2023] [Revised: 09/29/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023]  Open
5
Atuna RA, Mensah MAS, Koomson G, Akabanda F, Dorvlo SY, Amagloh FK. Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient. Sci Rep 2023;13:16627. [PMID: 37789026 PMCID: PMC10547838 DOI: 10.1038/s41598-023-43607-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Accepted: 09/26/2023] [Indexed: 10/05/2023]  Open
6
Wei P, Fang F, Liu G, Zhang Y, Wei L, Zhou K, You X, Li M, Wang Y, Sun J, Deng S. Effects of composition, thermal, and theological properties of rice raw material on rice noodle quality. Front Nutr 2022;9:1003657. [PMID: 36118753 PMCID: PMC9479187 DOI: 10.3389/fnut.2022.1003657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Accepted: 08/15/2022] [Indexed: 12/04/2022]  Open
7
Luo S, Zhou B, Cheng L, Huang J, Zou P, Zeng Y, Huang S, Chen T, Liu C, Wu J. Pre-fermentation of rice flour for improving the cooking quality of extruded instant rice. Food Chem 2022;386:132757. [PMID: 35367802 DOI: 10.1016/j.foodchem.2022.132757] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 03/13/2022] [Accepted: 03/19/2022] [Indexed: 11/04/2022]
8
Yakubu CM, Sharma R, Sharma S, Singh B. Influence of alkaline fermentation time on in vitro nutrient digestibility, bio- & techno-functionality, secondary protein structure and macromolecular morphology of locust bean (Parkia biglobosa) flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113295] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
9
Xu M, Zou J, Zhao X, Feng Y, Duan R, Yang B. Effect of lactobacteria fermentation on structure and physicochemical properties of Chinese yam starch (Dioscorea opposita Thunb.). Food Chem 2022;387:132873. [PMID: 35390605 DOI: 10.1016/j.foodchem.2022.132873] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 03/31/2022] [Accepted: 03/31/2022] [Indexed: 11/28/2022]
10
Bian X, Chen JR, Yang Y, Yu DH, Ma ZQ, Ren LK, Wu N, Chen FL, Liu XF, Wang B, Zhang N. Effects of fermentation on the structure and physical properties of glutinous proso millet starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107144] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
11
Properties, preparation methods, and application of sour starches in the food. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.029] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
12
Wang C, Xu Y, Yu B, Xiao A, Su Y, Guo H, Zhang H, Zhang L. Analysis of Sour Porridge Microbiota and Improvement of Cooking Quality via Pure Culture Fermentation Using Lacticaseibacillus paracasei Strain SZ02. Front Microbiol 2021;12:712189. [PMID: 34512590 PMCID: PMC8428527 DOI: 10.3389/fmicb.2021.712189] [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: 05/20/2021] [Accepted: 08/05/2021] [Indexed: 11/13/2022]  Open
13
Paixão e Silva GDL, Bento JAC, Lião LM, Soares Júnior MS, Caliari M. Starch Modified by Natural Fermentation in Orange‐Fleshed Sweet Potato. STARCH-STARKE 2021. [DOI: 10.1002/star.202100004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
14
Fan X, Li X, Hu J, Cheng Z, Wang X, Hu X. Physicochemical and in vitro digestibility properties on complexes of fermented wheat starches with konjac gum. Int J Biol Macromol 2021;188:197-206. [PMID: 34358604 DOI: 10.1016/j.ijbiomac.2021.08.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 07/15/2021] [Accepted: 08/01/2021] [Indexed: 10/20/2022]
15
Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch. Foods 2021;10:foods10061309. [PMID: 34200263 PMCID: PMC8228979 DOI: 10.3390/foods10061309] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 06/02/2021] [Accepted: 06/04/2021] [Indexed: 02/01/2023]  Open
16
Li ZT, Hu GA, Zhu L, Zhao ZC, Yun Jiang, Gao MJ, Zhan XB. In vitro digestion and fecal fermentation of highly resistant starch rice and its effect on the gut microbiota. Food Chem 2021;361:130095. [PMID: 34091400 DOI: 10.1016/j.foodchem.2021.130095] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 04/09/2021] [Accepted: 05/10/2021] [Indexed: 02/06/2023]
17
Paixão e Silva GDL, Bento JAC, Oliveira AR, Garcia MC, Soares Júnior MS, Caliari M. Pasting and thermal properties of fermented cassava (Manihotesculenta Crantz). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021;58:1441-1448. [PMID: 33746272 PMCID: PMC7925728 DOI: 10.1007/s13197-020-04656-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/10/2020] [Accepted: 07/15/2020] [Indexed: 11/25/2022]
18
Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106286] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
19
Park J, Sung JM, Choi YS, Park JD. Effect of natural fermentation on milled rice grains: Physicochemical and functional properties of rice flour. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106005] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
20
Indrastuti E, Estiasih T, Zubaidah E, Harijono. Physicochemical Characteristics and In Vitro Starch Digestibility of Spontaneously Combined Submerged and Solid State Fermented Cassava (Manihot esculenta Crantz) Flour. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180515112908] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
21
Narsih, Agato. Nutrition Components of Dry Noodles From Substitution of Aloe vera Skin Extract and Maize’s Sprout Flour. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180810145805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
22
Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pasta. Food Chem 2019;278:476-481. [DOI: 10.1016/j.foodchem.2018.11.036] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 11/01/2018] [Accepted: 11/06/2018] [Indexed: 11/21/2022]
23
Ye F, Xiao L, Liang Y, Zhou Y, Zhao G. Spontaneous fermentation tunes the physicochemical properties of sweet potato starch by modifying the structure of starch molecules. Carbohydr Polym 2019;213:79-88. [PMID: 30879692 DOI: 10.1016/j.carbpol.2019.02.077] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Revised: 02/20/2019] [Accepted: 02/21/2019] [Indexed: 11/30/2022]
24
Li J, Jiao A, Rashed MMA, Deng L, Xu X, Jin Z. Effect of Thermostable α-Amylase Addition on Producing the Porous-Structured Noodles Using Extrusion Treatment. J Food Sci 2018;83:332-339. [PMID: 29360152 DOI: 10.1111/1750-3841.14010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2017] [Revised: 10/04/2017] [Accepted: 11/14/2017] [Indexed: 11/29/2022]
25
Astuti SD, Andarwulan N, Fardiaz D, Hari Purnomo E. KARAKTERISTIK TEPUNG TALAS VARIETAS BENTUL DAN SATOIMO HASIL FERMENTASI TERKENDALI DENGAN INOKULUM KOMERSIAL. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2017. [DOI: 10.6066/jtip.2017.28.2.180] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]  Open
26
Effect of modification with 1,4-α-glucan branching enzyme on the rheological properties of cassava starch. Int J Biol Macromol 2017;103:630-639. [DOI: 10.1016/j.ijbiomac.2017.05.045] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2016] [Revised: 04/28/2017] [Accepted: 05/11/2017] [Indexed: 11/18/2022]
27
Chandla NK, Saxena D, Singh S. Processing and evaluation of heat moisture treated (HMT) amaranth starch noodles; An inclusive comparison with corn starch noodles. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.05.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
28
Liao L, Wu W. Fermentation Effect on the Properties of Sweet Potato Starch and its Noodle's Quality byLactobacillus plantarum. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12460] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
29
Wei Z, Zhou J, Sun W, Cui F, Xu Q, Liu C. Improvement of D-Ribose Production from Corn Starch Hydrolysate by a Transketolase-Deficient Strain Bacillus subtilis UJS0717. BIOMED RESEARCH INTERNATIONAL 2015;2015:535097. [PMID: 26759810 PMCID: PMC4681011 DOI: 10.1155/2015/535097] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/16/2015] [Accepted: 11/15/2015] [Indexed: 11/17/2022]
30
Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.063] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
31
Wang D, Fan DC, Ding M, Ge PZ, Zhou CQ. Characteristics of Different Types of Starch in Starch Noodles and Their Effect on Eating Quality. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.983606] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
32
Li X, Wang C, Lu F, Zhang L, Yang Q, Mu J, Li X. Physicochemical properties of corn starch isolated by acid liquid and l-cysteine. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
33
Component and simulation of the 4,000-year-old noodles excavated from the archaeological site of Lajia in Qinghai, China. CHINESE SCIENCE BULLETIN-CHINESE 2014. [DOI: 10.1007/s11434-014-0663-1] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
34
Ge PZ, Fan DC, Ding M, Wang D, Zhou CQ. Characterization and nutritional quality evaluation of several starch noodles. STARCH-STARKE 2014. [DOI: 10.1002/star.201300288] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
35
Sun WJ, Yun QQ, Zhou YZ, Cui FJ, Yu SL, Zhou Q, Sun L. Continuous 2-keto-gluconic acid (2KGA) production from corn starch hydrolysate by Pseudomonas fluorescens AR4. Biochem Eng J 2013. [DOI: 10.1016/j.bej.2013.05.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
36
Cooking, textural, sensorial, and antioxidant properties of common and tartary buckwheat noodles. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0021-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]  Open
37
Deng FM, Mu TH, Zhang M, Abegunde OK. Composition, structure, and physicochemical properties of sweet potato starches isolated by sour liquid processing and centrifugation. STARCH-STARKE 2012. [DOI: 10.1002/star.201200106] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
38
YUAN M, LU Z, LI L. INFLUENCE OF SPONTANEOUS FERMENTATION ON THE PHYSICOCHEMICAL PROPERTIES OF CORNSTARCH. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00618.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
39
HAN LIHONG, QI SHAN, LU ZHANHUI, LI LITE. EFFECTS OF IMMATURE PERSIMMON (DIOSPYROS KAKI LINN. F.) JUICE ON THE PASTING, TEXTURAL, SENSORY AND COLOR PROPERTIES OF RICE NOODLES. J Texture Stud 2011. [DOI: 10.1111/j.1745-4603.2011.00328.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
40
Wang L, Hou GG, Hsu YH, Zhou L. Effect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle. Cereal Chem 2011. [DOI: 10.1094/cchem-07-10-0105] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
41
Wan J, Huang W, Zhong J, Huang L, Rayas-Duarte P, Liu B. Effects of LAB Fermentation on Physical Properties of Oat Flour and Its Suitability for Noodle Making. Cereal Chem 2011. [DOI: 10.1094/cchem-12-09-0160] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
42
Wang M, Chen C, Sun G, Wang W, Fang H. Effects of curdlan on the color, syneresis, cooking qualities, and textural properties of potato starch noodles. STARCH-STARKE 2010. [DOI: 10.1002/star.201000007] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
43
Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.02.015] [Citation(s) in RCA: 154] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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