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Effect of chemically modified starch on retrogradation and quality characteristics of semi-dry rice noodles

Xudong Yan Weirong Wen Meng Li Shunjing Luo Jiangping Ye Chengmei Liu

Grain & Oil Science and Technology2025，Vol.8Issue(1)：P.13-20,8.

Grain & Oil Science and Technology2025，Vol.8Issue(1)：P.13-20,8.DOI:10.1016/j.gaost.2025.01.001

Effect of chemically modified starch on retrogradation and quality characteristics of semi-dry rice noodles

Xudong Yan ¹Weirong Wen ²Meng Li ³Shunjing Luo ¹Jiangping Ye ¹Chengmei Liu¹

作者信息

1. State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China
2. Jiangxi Wufeng Food Co.,Ltd.,Ganzhou 342600,China
3. Jiangsu Yiming Biological Co.,Ltd.,Shanghai 201203,China
折叠

摘要

关键词

Semi-dry noodles/Modified starch/Retrogradation/Edible quality

分类

轻工纺织

引用本文复制引用

Xudong Yan,Weirong Wen,Meng Li,Shunjing Luo,Jiangping Ye,Chengmei Liu..Effect of chemically modified starch on retrogradation and quality characteristics of semi-dry rice noodles[J].Grain & Oil Science and Technology,2025,8(1):P.13-20,8.

基金项目

funded by the fund of national natural science foundation of China(32101996,32160530) （32101996,32160530）

the training plan for academic and technical leaders of major disciplines in Jiangxi province(20232BCJ23024) （20232BCJ23024）

the key research and development program of Jiangxi province(20232BBF60023) （20232BBF60023）

“Shuangqian Project”of Jiangxi Province(jxsq2023201042)。（jxsq2023201042）

Grain & Oil Science and Technology

ISSN：2096-4501

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