Noodles are usually made with flour, salt, and water. Developments in the noodle industry
have led to the use of some inorganic salts such as NaCl, alkaline, and phosphate salts to …

Sodium chloride (NaCl) has a significant role in food's texture, shelf life, and flavour. The
increasing consumption of foods with high amounts of NaCl leads to life-threatening …

The effect of four types of phosphate salts (PS) on the shelf-life and quality characteristics of
semi-dried noodles, as well as their underlying mechanism were investigated. Microbial …

Soy protein isolate, soy protein hydrolysate (SPH), and texturized soy protein (TSP) were
used to fortify flour nutrition, and the rheological properties of dough and qualities of noodles …

Black soybean cooking water (BSCW), a by-product of the soybean paste industry, is a novel
foaming and emulsifying material. Its application, however, is limited to sauces and bakery …

The effects of partial replacement (0%–20%, w/w) of rice flour by potato starch (PS) on the
physicochemical properties, microstructures, texture and in vitro digestibility of indica rice …

Developing salt‐free frozen‐cooked wheat noodles (FCNs) has a promising future, and how
to eliminate the deficiency of the absence of salt is key to enhance its quality. In this study …

A growing interest has arisen in recreating real meat by mimicking its texture characteristics
and muscle fiber structure. Our previous work successfully created meat analog fiber based …

Foxtail millet (FM) and green banana (GB) are rich in health-promoting nutrients and
bioactive substances, like antioxidants, dietary fibers, and various essential macro and …

Herein, the effects of cold plasma (CP) on the rheological properties of gelatin-based
solutions for 3D jelly printing using a fused deposition modeling method were investigated …