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Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles

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成果类型:
期刊论文
作者:
Cao, Zhongfu;Liu, Yang;Zhu, Hong;Li, Yisi;Xiao, Qian;...
通讯作者:
Cuiping Yi
作者机构:
[Zhu, Hong; Liu, Yang; Cao, Zhongfu; Yi, Cuiping; Li, Yisi] Changsha Univ Sci & Technol, Sch Chem & Food Engn, Changsha 410114, Peoples R China.
[Xiao, Qian] Hunan Agr Univ, Sch Food Sci & Technol, Changsha 410128, Peoples R China.
通讯机构:
[Cuiping Yi] S
School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha 410114, China<&wdkj&>Author to whom correspondence should be addressed.
语种:
英文
关键词:
whole-grain product;flat rice noodles;soy protein isolate;quality;flavor
期刊:
Foods
ISSN:
2304-8158
年:
2021
卷:
10
期:
5
页码:
1085-
基金类别:
Conceptualization, C.Y.; methodology, C.Y., Y.L. (Yang Liu); validation, Z.C., Y.L. (Yang Liu) and H.Z.; resources, C.Y.; data curation, Y.L. (Yang Liu) and Z.C.; writing—original draft preparation , Z.C.; writing—review and editing, Z.C., C.Y., Q.X., Y.L. (Yisi Li) and H.Z.; supervision, C.Y.; project administration, C.Y.; funding acquisition, C.Y. All authors have read and agreed to the published version of the manuscript. The research was financially supported by National Natural Science Foundation of China (grant number 32072265).
机构署名:
本校为其他机构
院系归属:
食品科学技术学院
摘要:
To investigate the effect of soy protein isolate on the quality of whole-grain flat rice noodles, the texture as well as the cooking properties and flavor of flat rice noodles, whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate were investigated. Among the three tested rice noodles, whole-grain flat rice noodles with soy protein isolate showed the highest cohesiveness, adhesiveness, resilience, and springiness. Compared to the flat rice noodles and whole-grain flat rice noodles, whole-grain flat rice noodle...

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