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JATS-2021-475

Funded outputs count: 5
Funder award ID: JATS-2021-475
OpenAlex ID: G6301567006
New insights into how the structure of starch synergistically affects the digestibility, texture, and cooking properties of instant rice noodles incorporated with starch–lipid complexes
2025 · Jin Chen, Zhigang Chen · International Journal of Food Science & Technology · 7
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Ordered structural changes of retrograded instant rice noodles during the long-term storage
2023 · Jin Chen, Xiaoli Zhao, et al. · Food Research International · 23
Effects of rice protein on the formation and structural properties of starch-lipid complexes in instant rice noodles incorporated with different fatty acids
2023 · Jin Chen, Haoliang Cai, et al. · Food Bioscience · 40
The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage
2022 · Jin Chen, Haoliang Cai, et al. · Food Research International · 110
Structural, gelatinization, and rheological properties of heat-moisture treated potato starch with added salt and its application in potato starch noodles
2022 · Sha Yang, Sushil Dhital, et al. · Food Hydrocolloids · 93
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