Effects of non‐thermal plasma treating wheat kernel on the physicochemical properties of wheat flour and the quality of fresh wet noodles-Reference-Cited by-同舟云学术

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Effects of non‐thermal plasma treating wheat kernel on the physicochemical properties of wheat flour and the quality of fresh wet noodles

Published:2021-12-27 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Li Xuejie¹,Wen Yaqing¹,Zhang Jian¹,Ma Dongyun²,Zhang Jie³,An Yanxia¹^ORCID,Song Xiaoyan¹,Ren Xiujuan¹,Zhang Weifeng¹

Affiliation:

1. College of Food Science and Technology Henan Agricultural University 95 Wenhua Road Zhengzhou Henan Province 450000 China

2. Agronomy College Henan Agricultural University 95 Wenhua Road Zhengzhou Henan Province 450000 China

3. School of Food Science and Technology Henan University of Technology 100 Lianhua Street Zhengzhou Henan Province 450000 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15514

Reference38 articles.

1. Impact of Protein on Darkening in Yellow Alkaline Noodles

2. Toward an Understanding of Mechanisms Involved in Non-Polyphenol Oxidase (Non-PPO) Darkening in Yellow Alkaline Noodles (YAN)

3. Retraction: Utility of plasma: a new road from physics to chemistry

4. The effects of atmospheric pressure cold plasma treatment on microbiological, physical-chemical and sensory characteristics of vacuum packaged beef loin

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1. Cold plasma technology: Reshaping food preservation and safety;Food Control;2024-09

2. Changes in physicochemical characteristics of wheat flour and quality of fresh wet noodles induced by microwave treatment;Grain & Oil Science and Technology;2024-09

3. Recent developments in the application of physical processing techniques for controlling browning in fresh wet noodles: A review;Journal of Cereal Science;2024-07

4. Hierarchical structural modification of starch via non-thermal plasma: A state-of-the-art review;Carbohydrate Polymers;2023-07

5. Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough;Foods;2023-05-19

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