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Exploring the Egg-Mediated-Enhancement Mechanism Against the Autoclaving-Induced Textural Deterioration of Instant Wet Noodles

https://doi.org/10.2139/ssrn.4763311
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Color characteristics of white salted, alkaline, and egg noodles prepared from Triticum aestivum L. and a soft kernel durum T. turgidum ssp. durum
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Instrumental Texture of White Salted Noodles Prepared from Recombinant Inbred Lines of Wheat Differing in the Three Granule Bound Starch Synthase (Waxy) Genes
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Time Spent on Home Food Preparation and Indicators of Healthy Eating
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Heat-induced interaction between egg white protein and wheat gluten
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Prediction of heat-induced polymerization of different globular food proteins in mixtures with wheat gluten
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Effect of soy proteins on characteristics of dough and gluten
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Glutathione-mediated formation of disulfide bonds modulates the properties of myofibrillar protein gels at different temperatures
inferredcites →https://doi.org/10.1016/j.foodchem.2021.131102openalex-extracted
Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten
inferredcites →https://doi.org/10.1016/j.foodchem.2023.136218openalex-extracted
Precooking treatments affect the sensory and tensile properties of autoclaved recooked noodles via moisture distribution and protein structure
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The conformational rearrangement and microscopic properties of wheat gluten following superheated steam treatment
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Heat stability and rheological properties of concentrated soy protein/egg white protein composite microparticle dispersions
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The role of feruloylation of wheat bran arabinoxylan in regulating the heat-evoked polymerization behavior of gluten
inferredcites →https://doi.org/10.1016/j.foodhyd.2023.109420openalex-extracted
Heat-induced aggregation behavior of wheat gluten after adding citrus pectin with different esterification degree
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Asian noodles: History, classification, raw materials, and processing
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Protein network analysis — A new approach for quantifying wheat dough microstructure
inferredcites →https://doi.org/10.1016/j.jcs.2021.103395openalex-extracted
Effect of curdlan on the aggregation behavior of gluten protein in frozen cooked noodles during cooking
inferredcites →https://doi.org/10.1016/j.jia.2023.04.013openalex-extracted
The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates
inferredcites →https://doi.org/10.1016/j.lwt.2013.10.035openalex-extracted
Effect of thermo-pressing temperature on the functional properties of bioplastics made from a renewable wheat gliadin resin
inferredcites →https://doi.org/10.1016/j.lwt.2020.109031openalex-extracted
Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta
inferredcites →https://doi.org/10.1016/j.lwt.2020.109977openalex-extracted
Optimization of gluten-free functional noodles formulation enriched with fish gelatin hydrolysates
inferredcites →https://doi.org/10.1016/j.lwt.2022.113686openalex-extracted
Influence of substituting wheat flour with quinoa flour on quality characteristics and in vitro starch and protein digestibility of fried-free instant noodles
inferredcites →https://doi.org/10.1016/j.lwt.2023.114515openalex-extracted
Effects of thermal treatment on the microbial shelf-life and quality stability of wet instant cooked noodles during storage
inferredcites →https://doi.org/10.1016/j.supmat.2023.100045openalex-extracted
Self-healing hydrogels based on reversible noncovalent and dynamic covalent interactions: A short review
inferredcites →https://doi.org/10.1016/j.vibspec.2023.103564openalex-extracted
Cleavage of disulfide bonds used to reveal manifestation of tertiary structure in the Raman spectra of proteins
inferredcites →https://doi.org/10.1021/acs.jafc.2c08277openalex-extracted
Effect of High-Molecular Weight Glutenin Subunits (HMW-GSs) on Gluten Polymerization during Biscuit Making: Insights from Experimental and Molecular Dynamics Simulation Study
inferredcites →https://doi.org/10.1021/acs.jafc.9b08122openalex-extracted
Water-Extractable Arabinoxylan-Induced Changes in the Conformation and Polymerization Behavior of Gluten upon Thermal Treatment
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DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT
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Endospore Inactivation by Emerging Technologies: A Review of Target Structures and Inactivation Mechanisms
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Raman spectroscopy of disulfide bridges in thrombin
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The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion
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