Highly branched starch accelerates the restoration of edible quality of dried rice noodles during rehydration
Jiayan Zhang, Haocun Kong, Caiming Li, Xiaofeng Ban, Zhengbiao Gu, Zhaofeng Li
Topics & Concepts
StarchBranching (polymer chemistry)Food scienceUltimate tensile strengthNetwork structureChemistryGlycogen branching enzymeMaterials scienceComposite materialEnzymeBiochemistryGlycogen synthaseComputer scienceMachine learningFood composition and propertiesProteins in Food SystemsMicroencapsulation and Drying Processes