Noodle products are widely consumed worldwide. The acceptance and preference of these
functional products by consumers can be promoted through the exploration of new …

Starch noodles, produced from purified starch of various plant sources, are a major category
of Asian noodles. This review summarizes the current knowledge on:(1) Definition, naming …

Pasta products and noodles have been staple foods since ancient times in many countries
all over the world. These cereal products are still increasingly popular worldwide for their …

The physicochemical, pasting, and gel textural properties of potato and rice starches and
their blends were studied in relation to their noodle making performance. Amylose content …

The physical properties of starches from 3 typical Chinese sweet potato varieties (SuShu2,
SuShu8, and XuShu18) were studied in relation to their noodle‐making performance. The …

The effects of sodium chloride (NaCl) and commercial salt substitutes (SS) on cooking
qualities, microstructure, textural and sensory properties of fresh wheat noodles were …

The effects of sodium chloride (NaCl) and combination of commercial salt substitutes (SS)
and hydrocolloids on cooking qualities, protein solubility, texture, tensile strength, structural …

Asian peoples consume noodles as a staple food since ancient time. It is convenient, easy to
cook, delicious and nutritionally rich product and is now gaining great appraisal outside Asia …

Aims: Considering the effect of natural fermentation on the textural improvement of
fermented rice noodles in China and South Asia, and given the lack of reports concerning …

Starch noodles are gaining interest due to the massive popularity of gluten‐free foods.
Modified starch is generally used for noodle production due to the functional limitations of …