Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles
Jia-Sheng Wang, Chong Liu, Hanrui Yang, Xuedong Li, Jing Hong, Mei Liu, Binghua Sun, Erqi Guan, Xueling Zheng
Abstract
and the tightness of the gel. This study helps to reveal the structural mechanisms of starch digestibility in cooked noodles during immersion.
Topics & Concepts
Food scienceMealStarchImmersion (mathematics)ChemistryProtein digestibilityMathematicsPure mathematicsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyFood Industry and Aquatic Biology