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Effect of Sedum aizoon L. Powder Addition on the Rheological Properties and Gluten Structure Characteristics of Dough and the In Vitro Digestibility of Noodles.

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Title: Effect of Sedum aizoon L. Powder Addition on the Rheological Properties and Gluten Structure Characteristics of Dough and the In Vitro Digestibility of Noodles.
Authors: Dong CQ; College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China., Yang YL; College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China.; Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Chuzhou, Anhui, China.; Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Chuzhou, Anhui, China., Yang L; College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China.; Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Chuzhou, Anhui, China., Yang LP; College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China., Bi ZJ; College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China.; Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Chuzhou, Anhui, China., Yang C; College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China.; Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Chuzhou, Anhui, China., Liu ZP; College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China., Gong ZX; College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China., Wang RX; College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China., Yin XB; Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Chuzhou, Anhui, China.; Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Chuzhou, Anhui, China.
Source: Journal of food science [J Food Sci] 2026 Jul; Vol. 91 (7), pp. e71230.
Publication Type: Journal Article
Journal Info: Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Effect of Sedum aizoon L. Powder Addition on the Rheological Properties and Gluten Structure Characteristics of Dough and the In Vitro Digestibility of Noodles.
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  Data: <searchLink fieldCode="AU" term="%22Dong+CQ%22">Dong CQ</searchLink>; College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China.<br /><searchLink fieldCode="AU" term="%22Yang+YL%22">Yang YL</searchLink>; College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China.; Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Chuzhou, Anhui, China.; Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Chuzhou, Anhui, China.<br /><searchLink fieldCode="AU" term="%22Yang+L%22">Yang L</searchLink>; College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China.; Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Chuzhou, Anhui, China.<br /><searchLink fieldCode="AU" term="%22Yang+LP%22">Yang LP</searchLink>; College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China.<br /><searchLink fieldCode="AU" term="%22Bi+ZJ%22">Bi ZJ</searchLink>; College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China.; Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Chuzhou, Anhui, China.<br /><searchLink fieldCode="AU" term="%22Yang+C%22">Yang C</searchLink>; College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China.; Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Chuzhou, Anhui, China.<br /><searchLink fieldCode="AU" term="%22Liu+ZP%22">Liu ZP</searchLink>; College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China.<br /><searchLink fieldCode="AU" term="%22Gong+ZX%22">Gong ZX</searchLink>; College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China.<br /><searchLink fieldCode="AU" term="%22Wang+RX%22">Wang RX</searchLink>; College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China.<br /><searchLink fieldCode="AU" term="%22Yin+XB%22">Yin XB</searchLink>; Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Chuzhou, Anhui, China.; Associated Discipline Key Laboratory of Whole Grain Nutrition and High-Value Utilization, Chuzhou, Anhui, China.
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  Data: <searchLink fieldCode="JN" term="%220014052%22">Journal of food science</searchLink> [J Food Sci] 2026 Jul; Vol. 91 (7), pp. e71230.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Wiley+on+behalf+of+the+Institute+of+Food+Technologists%22">Wiley on behalf of the Institute of Food Technologists </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>0014052 <i>Publication Model: </i>Print <i>Cited Medium: </i>Internet <i>ISSN: </i>1750-3841 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2200221147%22">00221147 </searchLink><i>NLM ISO Abbreviation: </i>J Food Sci <i>Subsets: </i>MEDLINE
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=42378029
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        Value: 10.1111/1750-3841.71230
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        Text: English
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        StartPage: e71230
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            – D: 01
              M: 07
              Text: 2026 Jul
              Type: published
              Y: 2026
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