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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.
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
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  Data: <searchLink fieldCode="AU" term="%22Guan+W%22">Guan W</searchLink>; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.<br /><searchLink fieldCode="AU" term="%22Liu+Y%22">Liu Y</searchLink>; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.<br /><searchLink fieldCode="AU" term="%22Chen+K%22">Chen K</searchLink>; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.<br /><searchLink fieldCode="AU" term="%22Sun+S%22">Sun S</searchLink>; School of Food Science and Bioengineering, Yantai Institute of Technology, Yantai, China.<br /><searchLink fieldCode="AU" term="%22Zhang+Y%22">Zhang Y</searchLink>; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.; Center for Future Food, Muyuan Laboratory, Zhengzhou, China.
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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
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        Value: 10.1111/1750-3841.71241
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      – Code: eng
        Text: English
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              Text: 2026 Jul
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