Proteins impact the structure and quality of various food products. Disulfide based heat-
induced covalent networks are often linked to food product quality. Each single protein …

The impact of gluten quality on the textural stability of the cooked noodles and its underlying
mechanism were investigated. Textural characterisation and cooking quality analysis were …

Instrumental texture tests on cooked noodles are valuable research tools and are well suited
for monitoring noodle texture after changes in formulations, raw materials, and processing …

In this study, the effects of konjac glucomannan (KGM) on Chinese noodles made from low-
protein wheat flour were studied. Noodles were prepared from wheat flour/KGM blends by …

Effect of vacuum mixing on the physicochemical properties, microstructure and water status
of fresh noodles was investigated. Color changes, moisture, water activity, cooking quality …

Hard white winter wheat with superior and consistent quality is preferable for Asian markets.
This study investigated the combined influences of moisture deficit during grain-fill and N …

The objective of this study was to investigate the feasibility of incorporating common
buckwheat (Fagopyrum esculentum Moench) into instant noodle formulations. Australian …

The purpose of this study was to investigate the physicochemical and pasting properties of
rice developed in Korea in relation to noodle quality. Two indica lines (Hanareumbyeo and …

We investigated the relationship between the protein content and quality of wheat flours and
characteristics of noodle dough and instant noodles using 14 hard and soft wheat flours with …

The impact of vacuum mixing on protein chemical structure in noodle dough was studied
using three wheat cultivars. Optimum vacuum level induced a higher protein polymerization …