The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network
Di An, Haiteng Li, Dongsheng Li, Dongsheng Zhang, Yang Huang, Mohammed Obadi, Bin Xu
Topics & Concepts
Food scienceStarchGlutenSwellingMicrostructureBranching (polymer chemistry)Network structureChemistryMaterials scienceComposite materialMachine learningComputer scienceFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications