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foods(1)
international journal of biological macromolecules(1)

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Jing Wang AND Yongxin Liu AND Qingjie Sun AND Man Li AND Yanfei Wang AND Fengwei Xie(0)

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college of food science and engineering, qingdao agricultural university, qingdao 266109, china(1)
college of food science and engineering, qingdao agricultural university, qingdao, shandong 266109, china(1)
institute of food science and technology, chinese academy of agricultural sciences/key laboratory of agro-products processing, ministry of agriculture and rural affairs, beijing 100193, china(1)
key laboratory of processing suitability and(1)
ministry of agriculture and rural affairs, key laboratory of agro-products processing, institute of food science and technology, chinese academy of agricultural sciences, beijing 100193, china(1)
nottingham ningbo china beacons of excellence research and innovation institute, university of nottingham ningbo china, 211 xin(1)
spice and beverage research institute, chinese academy of tropical agricultural sciences, wanning, hainan 571533, china(1)

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2025(1)
2024(1)

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资源类型: 外文期刊

作者:Jing Wang(精确检索)

作者:Yongxin Liu(精确检索)

作者:Qingjie Sun(精确检索)

作者:Man Li(精确检索)

作者:Yanfei Wang(精确检索)

作者:Fengwei Xie(精确检索)

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1Curdlan Incorporation Enhances the Cooking, Rheological, and Textural Attributes of Thermally Sterilized Rice Noodles

作者： Jing Wang; Yongxin Liu; Qingjie Sun; Man Li; Yanfei Wang; Fengwei Xie; SCIE（2025版）

机构： Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute, University of Nottingham Ningbo China, 211 Xin;

来源：Foods

关键词： curdlan high-moisture starch food polysaccharide gels rice noodle texture rice noodles thermal sterilization

2Effect of curdlan addition and thermal sterilization on the structural and properties of rice starch gel

作者： Jing Wang; Yongxin Liu; Mei Zhao; Qingjie Sun; Man Li; Yanfei Wang; Yanjun Zhang; Fengwei Xie; SCIE（2024版） EI（2024版）

机构： College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and;

来源：International Journal of Biological Macromolecules

关键词： Curdlan Dual network High moisture Rice starch Starch noodle Thermal sterilization