Comparison of starches from different sources and coated in different ways for preventing the adhesion of fresh noodles during storage
The present study has demonstrated that a single-layer maize starch coating and a double-layer potato starch coating effectively resolved the adhesion issues of fresh noodles during short-term and long-term storage periods, respectively. © 2025 Society of Chemical Industry.
Authors
- Yajing Qi (ORCID: https://orcid.org/0000-0002-6570-2957)
- Bin Xu (ORCID: https://orcid.org/0000-0003-0234-7430)
- Alkassoumi Hassane Hamadou
- Yong Huang (ORCID: https://orcid.org/0000-0001-8095-4215)
- Xiaoqian Zhou (ORCID: https://orcid.org/0009-0004-8435-374X)
- Di An
Institutions
- Jiangsu University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-06-07
- DOI
- https://doi.org/10.1002/jsfa.14422
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China
- Natural Science Foundation of Jiangsu Province