Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids.

Zhang, Tingjing; Guan, Erqi; Yang, Yuling; Zhang, Lili; Liu, Yuanxiao; Bian, Ke

Zhang, Tingjing; Guan, Erqi; Yang, Yuling; Zhang, Lili; Liu, Yuanxiao; Bian, Ke.

Afiliação

Zhang T; School of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China.
Guan E; School of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China.
Yang Y; School of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China.
Zhang L; School of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China.
Liu Y; School of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China.
Bian K; School of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China. Electronic address: kebian_lysp@haut.edu.cn.

Food Chem ; 397: 133567, 2022 Dec 15.

Article em En | MEDLINE | ID: mdl-35940090

Assuntos

Farinha; Triticum; Culinária; Farinha/análise; Glutens/química; Lipídeos; Amido/química; Triticum/química

Palavras-chave

Molecule interaction; Noodle texture; Protein aggregation; Viscoelasticity; Wheat flour lipids

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Triticum / Farinha Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article

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