The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles
Hao Chen, Xiao-Na Guo, Ke‐Xue Zhu
Topics & Concepts
Differential scanning calorimetryChemistryCrystallinityGlutenChitosanFood scienceUltimate tensile strengthStarchShelf lifeEnthalpyEnthalpy of fusionNuclear chemistryBiochemistryCrystallographyMaterials scienceOrganic chemistryComposite materialQuantum mechanicsThermodynamicsPhysicsMelting pointFood composition and propertiesNanocomposite Films for Food PackagingProteins in Food Systems