Insights into the effect mechanism of freeze-thaw cycles on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles

Cheng, Weiwei; Fu, Meixia; Xie, Kaiwen; Meng, Linghan; Gao, Chengcheng; Wu, Di; Feng, Xiao; Wang, Zhenjiong; Tang, Xiaozhi

doi:10.1016/j.ijbiomac.2024.134577

International Journal of Biological Macromolecules

2024

DOI: 10.1016/j.ijbiomac.2024.134577

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Insights into the effect mechanism of freeze-thaw cycles on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles

Weiwei Cheng,

Meixia Fu,

Kaiwen Xie

et al.

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Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: Physicochemical properties, mixed flour quality, steamed bread quality, and flavor

Liu,

Li,

et al. 2024

LWT

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Insights into the effect mechanism of freeze-thaw cycles on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles

Cited by 1 publication

References 30 publications

Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: Physicochemical properties, mixed flour quality, steamed bread quality, and flavor

Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: Physicochemical properties, mixed flour quality, steamed bread quality, and flavor

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