Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles-Reference-Cited by-同舟云学术

Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles

Published:2023-03 Issue: Volume:94 Page:106322
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Cao Geng,Chen Xueting,Hu Bingbing,Yang Zuoqian,Wang Man,Song Shuang,Wang Lei,Wen Chengrong

Funder

Natural Science Foundation of Liaoning Province

Dalian Polytechnic University

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference34 articles.

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2. Effects of multi-frequency ultrasound on physicochemical properties, structural characteristics of gluten protein and the quality of noodle;Zhang;Ultrason. Sonochem.,2020

3. Formation of advanced glycation end-products in silver carp (Hypophthalmichthys molitrix) surimi products during heat treatment as affected by freezing-thawing cycles;Li;Food Chem.,2022

4. Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp;Zhang;Ultrason. Sonochem.,2022

5. Effects of washing step and salt-addition levels on textural and quality properties in the chicken-surimi products;Wu;Poultry Sci.,2022

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