Effect of phosphorylated long‐chain inulin with different degrees of substitution on the quality of wheat noodles: cooking, texture and physicochemical properties
This ultimately achieved a comprehensive improvement in the cooking quality of noodles, providing theoretical support for the research, development and application of functional wheat-based products. © 2025 Society of Chemical Industry.
Authors
- Denglin Luo (ORCID: https://orcid.org/0000-0002-1887-0034)
- Chonghui Yue (ORCID: https://orcid.org/0000-0001-9569-4276)
- Weiwei Qi (ORCID: https://orcid.org/0000-0002-6329-4072)
- Zhouya Bai (ORCID: https://orcid.org/0000-0001-5000-9837)
- Ziyu Wang
- Yuanyuan Chen (ORCID: https://orcid.org/0000-0003-3047-6045)
- Peiyan Li (ORCID: https://orcid.org/0000-0001-8440-0674)
- Kangyi Zhang (ORCID: https://orcid.org/0000-0001-8071-9581)
- Yu Tang
- Xin Wang (ORCID: https://orcid.org/0000-0002-6229-1945)
Institutions
- Henan University of Science and Technology (CN)
- Henan Academy of Agricultural Sciences (CN)
- Fotile (China) (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-10-28
- DOI
- https://doi.org/10.1002/jsfa.70282
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00