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, +4

Food Chemistry

Wheat Starch PropertiesFood StructureAgricultural EconomicsFood MicrostructureMicrostructure Quantitative Analysis +5

Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch

Di An, Qingqing Li, Enpeng Li, +8

Food Chemistry

Cooked NoodlesWheat StarchFood StructureFood MicrostructureFine Structure +2

Behaviors of large A-type and small B-type wheat starch granules esterified by conventional and pulsed electric fields assisted methods

Jing Hong, Di An, Xin‐An Zeng, +5

International Journal of Biological Macromolecules

Pulsed Electric FieldLarge A-typeGrain QualityPulsed Electric Fields

Structural, rheological and gelatinization properties of wheat starch granules separated from different noodle-making process

Jing Hong, Di An, Limin Li, +5

Journal of Cereal Science

Wheat Starch GranulesGelatinization PropertiesPolysaccharideFood EngineeringDifferent Noodle-making Process +2

Exploring the underlying mechanisms on starch restricted swelling-induced reduction in digestion rate of buckwheat noodles

Jin Du, Hongxun Tao, Yajing Qi, +5

Food Chemistry

Food ChemistryFood PhysicFood AnalysisPhysiologyDigestion Rate +5

Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structure

Di An, Haiteng Li, Dongsheng Zhang, +4

Food Research International

Cooked NoodlesMaterials ScienceEngineeringRheological PropertiesRheology +2

Wheat noodles enriched with A‐type and/or B‐type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process

Jing Hong, Di An, Man‐Sheng Wang, +5

International Journal of Food Science & Technology

Food ChemistryDough SheetWheat NoodlesFood PhysicFood Analysis +9

Differences in the rheological properties of esterified total, A‐type, and B‐type wheat starches and their effects on the quality of noodles

Jing Hong, Chaopeng Li, Di An, +6

Journal of Food Processing and Preservation

Food ChemistryBiomanufacturingWheat FlourFood AnalysisSmall Size +8

Modelling dried noodle quality: Contribution of starch and protein physicochemical properties of 32 wheat cultivars

Qian Zhang, Ming Jin, Di An, +3

Food Research International

Food ChemistryNoodle QualityHealth SciencesFood AnalysisAgricultural Economics +5

Rheological, textural, and digestible properties of fresh noodles: Influence of starch esterified by conventional and pulsed electric field‐assisted dual technique with full range of amylose content

Jing Hong, Di An, Chong Liu, +6

Journal of Food Processing and Preservation

Food ChemistryBiomanufacturingFresh NoodlesFood AnalysisMaize Starch +10