Inhibition Mechanism against Retrogradation of Fresh Wet Noodle by Emulsifiers

XIAO Dong; ZHOU Wen-hua; DENG Hang; HUANG Yang

doi:10.13982/j.mfst.1673-9078.2016.10.019

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DOI: 10.13982/j.mfst.1673-9078.2016.10.019

Inhibition Mechanism against Retrogradation of Fresh Wet Noodle by Emulsifiers

XIAO Dong

ZHOU Wen-hua

DENG Hang

HUANG Yang

Keywords：fresh wet noodleretrogradationAvrami equationgelatinizationemulsifierdifferential scanning calorimetersodium stearoyl lactylatebeta-cyclodextrin

Publication Date：2016-01-01

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Modern Food Science & Technology

PKUISTICEI

Year, Vol.(Issue)：2016,32(10)