Evaluation of cooking performance, structural properties, storage stability and shelf life prediction of high-moisture wet starch noodles

[Display omitted] •Micro- and molecular structure of dried and wet starch noodles are studied.•Storage stability and shelf-life prediction of wet starch noodles are evaluated.•Cooked wet noodles exhibit more evenly network and better cooking properties.•Wet starch noodles have more complete crystall...

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Veröffentlicht in:	Food chemistry 2021-09, Vol.357, p.129744-129744, Article 129744
Hauptverfasser:	Yang, Sha, Zhang, Meng-Na, Shan, Chang-Song, Chen, Zhi-Gang
Format:	Artikel
Sprache:	eng
Schlagworte:	Accelerated storage Chemistry Chemistry, Applied Food Science & Technology FTIR Kinetic modelling Life Sciences & Biomedicine Nutrition & Dietetics Physical Sciences Science & Technology SEM Shelf life prediction XRD
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