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International Journal of Food Properties Volume 16, 2013 - Issue 7
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Original Articles

Instrumental Textural and Rheological Properties of Raw, Dried, and Cooked Noodles with Transglutaminase

Sy-Yu Shiau Department of Food Science and Technology, Tajen University, Pingtong, TaiwanCorrespondence[email protected]
&
Yung-Ho Chang Department of Food and Nutrition, Providence University, Taichung, Taiwan
Pages 1429-1441 | Received 29 Oct 2010, Accepted 25 Apr 2011, Published online: 24 May 2013

Citations (13)

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Seyed Mohammad Taghi Gharibzahedi, Shima Yousefi & Ioannis S. Chronakis. (2019) Microbial transglutaminase in noodle and pasta processing. Critical Reviews in Food Science and Nutrition 59:2, pages 313-327.
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Articles from other publishers (12)

Yuniwaty Halim, Diandra Tirta Kusuma, Hardoko Hardoko & Ratna Handayani. (2023) Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour. Food Science and Technology International.
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Yu-Ling Yang, Er-Qi Guan, Mengmeng Li, Nian-qi Li, Ke Bian, Tian-jiao Wang, Chao-yin Lu, Meng-hui Chen & Fei Xu. (2022) Effect of transglutaminase on the quality and protein characteristics of aleurone-riched fine dried noodles. LWT 154, pages 112584.
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Yuan‐Hui Wang, Qiong‐Qiong Zhang, Yu‐Ying Guo & Fei Xu. (2021) Effect of flour particle size on the qualities of semi‐dried noodles and fine dried noodles. Journal of Food Processing and Preservation 45:7.
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Grzegorz Łysiak, Jawad Kadhim Al Aridhee, Ryszard Kulig, Renata Różyło & Monika Wójcik. (2020) Examination of the Peleg and Normand equation during relaxation of wheat: The effect of holding time. Journal of Texture Studies 52:2, pages 157-168.
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Min Xu, Gary G. Hou, Junzhou Ding & Xianfeng Du. (2020) Comparative study on textural and rheological properties between dry white salted noodle and yellow alkaline noodle as influenced by different tea extracts. Journal of Food Processing and Preservation 44:12.
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Xiao-Na Guo, Feng Gao & Ke-Xue Zhu. (2020) Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles. Food Chemistry 330, pages 127319.
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Oseni Kadiri, Saka O. Gbadamosi & Charles T. Akanbi. (2020) Texture profile analysis and stress relaxation characteristics of protein fortified sweetpotato noodles. Journal of Texture Studies 51:2, pages 314-322.
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Jawad Kadhim Al Aridhee, Grzegorz Łysiak, Ryszard Kulig, Monika Wójcik & Marian Panasiewicz. (2019) The Effect of Wheat Moisture and Hardness on the Parameters of the Peleg and Normand Model during Relaxation of Single Kernels at Variable Initial Loading. Sustainability 11:24, pages 7100.
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May Sui Mei Wee & Christiani Jeyakumar Henry. (2019) Effects of Transglutaminase on the Protein Network and In Vitro Starch Digestibility of Asian Wheat Noodles. Foods 8:12, pages 607.
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Grzegorz Łysiak, Ryszard Kulig & Monika Wójcik. (2019) Verification of the Peleg and Normand Equation at Varied Loads and Moisture During Stress Relaxation of Wheat. Agricultural Engineering 23:3, pages 89-99.
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Yu-Ming Liu & Sy-Yu Shiau. (2018) Rheological, Antioxidative, and Sensory Properties of Chinese Alkaline Noodle Prepared with Regular and Whole Wheat Flour. International Journal of Food Engineering 14:1.
Crossref
Morteza Jafari, Arash Koocheki & Elnaz Milani. (2017) Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum–wheat composite dough. Journal of Cereal Science 77, pages 49-57.
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