The Rheological, Cooking, and Digestion Characteristics of Meat Noodles as Affected by the Composite Formulation of Gluten-Myofibrillar Proteins.
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| Title: | The Rheological, Cooking, and Digestion Characteristics of Meat Noodles as Affected by the Composite Formulation of Gluten-Myofibrillar Proteins. |
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| Authors: | Guan W; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China., Liu Y; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China., Chen K; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China., Sun S; School of Food Science and Bioengineering, Yantai Institute of Technology, Yantai, China., Zhang Y; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.; Center for Future Food, Muyuan Laboratory, Zhengzhou, China. |
| Source: | Journal of food science [J Food Sci] 2026 Jul; Vol. 91 (7), pp. e71241. |
| 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 |
| ISSN: | 1750-3841 |
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| DOI: | 10.1111/1750-3841.71241 |
