Delineating the protein changes in asian noodles induced by vacuum mixing

Food Chemistry

Volumn 143, Issue , 2014, Pages 9-16

  Li, Man ^a   Zhu, Ke Xue ^a   Peng, Jing ^a   Guo, Xiao Na ^a   Amza, Tidjani ^a   Peng, Wei ^a   Zhou, Hui Ming ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Vacuum mixing noodle quality protein change gluten formation microstructure mri

Indexed keywords

MAGNETIC RESONANCE IMAGING; MAGNETIC STORAGE; MICROSTRUCTURE; MIXING;

COMPACT MICROSTRUCTURE; PROTEIN AGGREGATES; PROTEIN COMPONENTS; SALT-SOLUBLE PROTEINS; SECONDARY STRUCTURES; SOLUBLE PROTEINS; VACUUM MIXING; WATER MIGRATION;

PROTEINS;

ALCOHOL; ALKALI; GLUTEN; SODIUM CHLORIDE;

ALPHA HELIX; ARTICLE; ASIAN; BETA SHEET; BETA TURN; NUCLEAR MAGNETIC RESONANCE IMAGING; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN AGGREGATION; PROTEIN SECONDARY STRUCTURE; STORAGE; VACUUM;

EID: 84881530714     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.086     Document Type: Article

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