Effects of multi-frequency ultrasound on physicochemical properties, structural characteristics of gluten protein and the quality of noodle.

Zhang, Hongxin; Chen, Guangjing; Liu, Min; Mei, Xiaofei; Yu, Qingqing; Kan, Jianquan

Zhang, Hongxin; Chen, Guangjing; Liu, Min; Mei, Xiaofei; Yu, Qingqing; Kan, Jianquan.

Afiliação

Zhang H; College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China.
Chen G; Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou 550005, PR China. Electronic address: gjchen1989@126.com.
Liu M; College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China.
Mei X; College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China.
Yu Q; College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China.
Kan J; College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 40

Ultrason Sonochem ; 67: 105135, 2020 Oct.

Article em En | MEDLINE | ID: mdl-32330688

Assuntos

Manipulação de Alimentos; Glutens/química; Sonicação; Conformação Proteica; Análise Espectral Raman

Palavras-chave

Cooking characteristics and texture characteristic; Multi-frequency ultrasound; Noodles; Structural properties and physicochemical characterization; Wheat gluten protein

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Sonicação / Manipulação de Alimentos / Glutens Idioma: En Revista: Ultrason Sonochem Assunto da revista: DIAGNOSTICO POR IMAGEM Ano de publicação: 2020 Tipo de documento: Article País de publicação: Holanda

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