Insights into the effect mechanism of freeze-thaw cycles on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles
Weiwei Cheng, Meixia Fu, Kaiwen Xie, Linghan Meng, Chengcheng Gao, Di Wu, Xiao Feng, Zhenjiong Wang, Xiaozhi Tang
Topics & Concepts
SyneresisRetrogradation (starch)AmyloseFood scienceStarchCrystallinityChemistryDehydrationCrystallographyBiochemistryFood composition and propertiesFreezing and Crystallization ProcessesMeat and Animal Product Quality