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Physicochemical and fermentation properties of pre-fermented frozen dough: Comparative study of frozen storage and freeze–thaw cycles

Food hydrocolloids, 2023-03, Vol.136, p.108253, Article 108253

2023

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The addition of alpha amylase improves the quality of Chinese dried noodles

Journal of food science, 2021-03, Vol.86 (3), p.860-866

2021

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Changes of lipids in noodle dough and dried noodles during industrial processing

Journal of food science, 2021-08, Vol.86 (8), p.3517-3528

2021

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Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ

Food chemistry, 2011-06, Vol.126 (3), p.1122-1126

2011

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Effect of steaming on the quality characteristics of frozen cooked noodles

Food science & technology, 2015-07, Vol.62 (2), p.1134-1140

2015

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Structural changes and components’ interactions alter the digestion property of in-kernel starch from thermally processed Tibetan Qingke

Food research international, 2022-12, Vol.162, p.111950-111950, Article 111950

2022

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Isolation and characterization of zinc-chelating peptides from wheat germ protein hydrolysates

Journal of functional foods, 2015-01, Vol.12, p.23-32

2015

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Inhibition of aspartic acid on the darkening of fresh wet noodles

International journal of food science & technology, 2022-01, Vol.57 (1), p.390-399

2022

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Effects of ultrasound‐assisted resting on the qualities of whole wheat dough sheets and noodles

International journal of food science & technology, 2021-11, Vol.56 (11), p.5609-5618

2021

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Effect of deamidation‐induced modification on umami and bitter taste of wheat gluten hydrolysates

Journal of the science of food and agriculture, 2017-08, Vol.97 (10), p.3181-3188

2017

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Natural Additives in Wheat‐Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties

Comprehensive reviews in food science and food safety, 2014-07, Vol.13 (4), p.347-357

2014

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Effect of barley β‐glucan on water redistribution and thermal properties of dough

International journal of food science & technology, 2019-07, Vol.54 (7), p.2329-2337

2019

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Impact of Characteristics of Different Wheat Flours on the Quality of Frozen Cooked Noodles

Cereal chemistry, 2017-09, Vol.94 (5), p.881-886

2017

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Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment

Food chemistry, 2012-12, Vol.135 (4), p.2163-2169

2012

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

Food chemistry, 2019-06, Vol.283, p.522-529

2019

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Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles

Foods, 2021-05, Vol.10 (6), p.1156

2021

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Combined effect of NaCl and resting on dough rheology of Chinese traditional hand‐stretched dried noodles and the underlying mechanism

Cereal chemistry, 2021-05, Vol.98 (3), p.774-783

2021

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The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread

Foods, 2024-03, Vol.13 (6), p.870

2024

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Effect of vacuum mixing on the quality characteristics of fresh noodles

Journal of food engineering, 2012-06, Vol.110 (4), p.525-531

2012

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Critical conditions accelerating the deterioration of fresh noodles: A study on temperature, pH, water content, and water activity

Journal of food processing and preservation, 2017-08, Vol.41 (4), p.n/a

2017

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The Effect of Ultrasound on the Functional Properties of Wheat Gluten

Molecules (Basel, Switzerland), 2011-05, Vol.16 (5), p.4231-4240

2011

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Insight into the Relationship Between Quality Characteristics and Major Chemical Components of Chinese Traditional Hand-Stretched Dried Noodles: a Comparative Study

Food and bioprocess technology, 2021-05, Vol.14 (5), p.945-955

2021

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Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles

Food chemistry, 2020-11, Vol.330, p.127319-127319, Article 127319

2020

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Proteins extracted from defatted wheat germ: nutritional and structural properties

Cereal chemistry, 2006, Vol.83 (1), p.69-75

2006

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Shelf life characteristics of bread produced from ozonated wheat flour

Journal of texture studies, 2018-10, Vol.49 (5), p.492-502

2018

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Physicochemical and fermentation properties of pre-fermented frozen dough: Comparative study of frozen storage and freeze–thaw cycles

The addition of alpha amylase improves the quality of Chinese dried noodles

Changes of lipids in noodle dough and dried noodles during industrial processing

Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ

Effect of steaming on the quality characteristics of frozen cooked noodles

Structural changes and components’ interactions alter the digestion property of in-kernel starch from thermally processed Tibetan Qingke

Isolation and characterization of zinc-chelating peptides from wheat germ protein hydrolysates

Inhibition of aspartic acid on the darkening of fresh wet noodles

Effects of ultrasound‐assisted resting on the qualities of whole wheat dough sheets and noodles

Effect of deamidation‐induced modification on umami and bitter taste of wheat gluten hydrolysates

Natural Additives in Wheat‐Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties

Effect of barley β‐glucan on water redistribution and thermal properties of dough

Impact of Characteristics of Different Wheat Flours on the Quality of Frozen Cooked Noodles

Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment

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

Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles

Combined effect of NaCl and resting on dough rheology of Chinese traditional hand‐stretched dried noodles and the underlying mechanism

The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread

Effect of vacuum mixing on the quality characteristics of fresh noodles

Critical conditions accelerating the deterioration of fresh noodles: A study on temperature, pH, water content, and water activity

The Effect of Ultrasound on the Functional Properties of Wheat Gluten

Insight into the Relationship Between Quality Characteristics and Major Chemical Components of Chinese Traditional Hand-Stretched Dried Noodles: a Comparative Study

Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles

Proteins extracted from defatted wheat germ: nutritional and structural properties

Shelf life characteristics of bread produced from ozonated wheat flour

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