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Exploring characteristics of instant fried noodle enriched with cross-linked phosphorylated type 4 resistant wheat starch: Insights from its microstructure, textural properties, and in-vitro starch digestibility

Xianying Sha, Zhonghua Gu, Feiyang Zhang, Hongxin Jiang

2025Food Research International12 citationsDOI

Topics & Concepts

Food scienceResistant starchStarchMicrostructureChemistryInstantIn vitroWheat starchBiochemistryCrystallographyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications
Exploring characteristics of instant fried noodle enriched with cross-linked phosphorylated type 4 resistant wheat starch: Insights from its microstructure, textural properties, and in-vitro starch digestibility | Litcius