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Highland barley: Chemical composition, bioactive compounds, health effects, and applications

Food research international, 2021-02, Vol.140, p.110065-110065, Article 110065

2021

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Effects of single-mode microwave heating and dextran conjugation on the structure and functionality of ovalbumin–dextran conjugates

Food research international, 2020-11, Vol.137, p.109468-109468, Article 109468

2020

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Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products

Food hydrocolloids, 2021-03, Vol.112, p.106286, Article 106286

2021

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Effects of different pre-gelatinized starch on the processing quality of high value-added Tartary buckwheat noodles

Journal of food measurement & characterization, 2020-12, Vol.14 (6), p.3462-3472

2020

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Predict the Gelling Properties of Alkali-Induced Egg White Gel Based on the Freshness of Duck Eggs

Foods, 2023-11, Vol.12 (21), p.4028

2023

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High-amylose maize starch: Structure, properties, modifications and industrial applications

Carbohydrate polymers, 2023-01, Vol.299, p.120185-120185, Article 120185

2023

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A review of the effects of physical processing techniques on the characteristics of legume starches and their application in low-glycemic index foods

International journal of biological macromolecules, 2024-11, Vol.279 (Pt 1), p.135124, Article 135124

2024

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Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review

International journal of biological macromolecules, 2024-01, Vol.255, p.128202-128202, Article 128202

2024

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Highland barley starch (Qingke): Structures, properties, modifications, and applications

International journal of biological macromolecules, 2021-08, Vol.185, p.725-738

2021

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The role of inorganic salts in dough properties and noodle quality—A review

Food research international, 2022-07, Vol.157, p.111278-111278, Article 111278

2022

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Effect of processing methods and storage on the bioactive compounds of black rice ( L.): a review

Food & function, 2023-10, Vol.14 (2), p.91-9122

2023

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Effect of the Addition of Alhydwan Seed Flour on the Dough Rheology, Bread Quality, Texture Profile and Microstructure of Wheat Bread

Journal of texture studies, 2016-12, Vol.47 (6), p.484-495

2016

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Factors affecting frozen cooked noodle quality: A review

Trends in food science & technology, 2021-03, Vol.109, p.662-673

2021

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Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies

Journal of food science, 2023-09, Vol.88 (9), p.3626-3648

2023

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Identifying key factors and strategies for reducing oil content in fried instant noodles

Journal of food science, 2022-10, Vol.87 (10), p.4329-4347

2022

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The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network

Food chemistry, 2022-11, Vol.393, p.133396-133396, Article 133396

2022

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Effects of saccharides on the rheological and gelling properties and water mobility of egg white protein

Food hydrocolloids, 2020-11, Vol.108, p.106038, Article 106038

2020

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Evaluation of crossing-linking sites of egg white protein–polyphenol conjugates: Fabricated using a conventional and ultrasound-assisted free radical technique

Food chemistry, 2022-08, Vol.386, p.132606-132606, Article 132606

2022

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A study of vacuum mixing parameters for high-water-added dried noodles using color difference method and gluten network quantitative analysis

Journal of cereal science, 2022-03, Vol.104, p.103427, Article 103427

2022

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Recent developments in the application of physical processing techniques for controlling browning in fresh wet noodles: A review

Journal of cereal science, 2024-07, Vol.118, p.103951, Article 103951

2024

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The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodles

Food chemistry, 2020-01, Vol.302, p.125267-125267, Article 125267

2020

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Effects of single- and dual-frequency ultrasound on the functionality of egg white protein

Journal of food engineering, 2020-07, Vol.277, p.109902, Article 109902

2020

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Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough

Food science & technology, 2021-04, Vol.141, p.110920, Article 110920

2021

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The resting process: a comprehensive review of the effects on dough properties and resulting noodles quality, including improvement strategies

International journal of food science & technology, 2023-11, Vol.58 (11), p.5637-5647

2023

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Ultrasound-enhanced egg white proteins conjugated with polyphenols: The structure of the polyphenols on their functional properties

Food science & technology, 2022-07, Vol.164, p.113600, Article 113600

2022

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Highland barley: Chemical composition, bioactive compounds, health effects, and applications

Effects of single-mode microwave heating and dextran conjugation on the structure and functionality of ovalbumin–dextran conjugates

Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products

Effects of different pre-gelatinized starch on the processing quality of high value-added Tartary buckwheat noodles

Predict the Gelling Properties of Alkali-Induced Egg White Gel Based on the Freshness of Duck Eggs

High-amylose maize starch: Structure, properties, modifications and industrial applications

A review of the effects of physical processing techniques on the characteristics of legume starches and their application in low-glycemic index foods

Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review

Highland barley starch (Qingke): Structures, properties, modifications, and applications

The role of inorganic salts in dough properties and noodle quality—A review

Effect of processing methods and storage on the bioactive compounds of black rice ( L.): a review

Effect of the Addition of Alhydwan Seed Flour on the Dough Rheology, Bread Quality, Texture Profile and Microstructure of Wheat Bread

Factors affecting frozen cooked noodle quality: A review

Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies

Identifying key factors and strategies for reducing oil content in fried instant noodles

The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network

Effects of saccharides on the rheological and gelling properties and water mobility of egg white protein

Evaluation of crossing-linking sites of egg white protein–polyphenol conjugates: Fabricated using a conventional and ultrasound-assisted free radical technique

A study of vacuum mixing parameters for high-water-added dried noodles using color difference method and gluten network quantitative analysis

Recent developments in the application of physical processing techniques for controlling browning in fresh wet noodles: A review

The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodles

Effects of single- and dual-frequency ultrasound on the functionality of egg white protein

Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough

The resting process: a comprehensive review of the effects on dough properties and resulting noodles quality, including improvement strategies

Ultrasound-enhanced egg white proteins conjugated with polyphenols: The structure of the polyphenols on their functional properties

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