Modified Okara improves Noodle Properties: Effects on digestibility, structure, and functionality

This publication has 55 references indexed in Scilit:

• The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch
  Current Research in Food Science, 2023
• Effect of modified okara insoluble dietary fibre on the quality of yoghurt
  Food Chemistry: X, 2023
• Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement
  Food Chemistry: X, 2023
• Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics
  Current Research in Food Science, 2023
• Enrichment of Functional Characteristics in the Okara by the Fermentation of Rhizopus azygosporus
  Waste and Biomass Valorization, 2022
• Mechanism differences between reductive and oxidative dough rheology improvers in the formation of 1D and 3D gluten network
  Biomaterials, 2022
• Buckwheat noodles: processing and quality enhancement
  Food Science and Biotechnology, 2021
• Semi-modified okara whey diet increased insulin secretion in diabetic rats fed a basal or high fat diet
  Food Science and Biotechnology, 2020
• Structural and quality evaluation of soy enriched functional noodles
  Food Bioscience, 2019
• Rice noodle enriched with okara: Cooking property, texture, and in vitro starch digestibility
  Food Bioscience, 2018